Overview

Poppy refers to plants of the genus Papaver, primarily Papaver somniferum (opium poppy), whose seeds are used as a food ingredient and whose latex yields opium alkaloids. The tiny, kidney-shaped seeds have a nutty, slightly sweet flavor and are used whole or ground in baking, confectionery, and savory dishes across Europe, the Middle East, and South Asia. Ornamental poppies (Papaver rhoeas, the corn poppy, and others) are grown for their flowers and are not significant food sources.

Origin and history

Papaver somniferum is believed to have originated in the eastern Mediterranean region and was cultivated in Sumer by around 3400 BCE [1]. The plant spread through Europe and Asia along trade routes, valued both as a food seed and as a source of opium. Poppy seeds have been found in Neolithic lake dwellings in Switzerland, indicating early use in Europe [2]. The opium poppy reached China via Arab traders by the 7th century CE, and its non-narcotic culinary use became deeply embedded in Central and Eastern European, Middle Eastern, and Indian cuisines. The plant’s dual identity as food and drug has led to legal restrictions on cultivation in many countries, though poppy seeds for culinary use are typically imported from regions where legal production is permitted, such as the Czech Republic, Turkey, and Australia [1].

Varieties and aliases

  • Papaver somniferum: opium poppy, breadseed poppy; the primary culinary species.
  • Papaver rhoeas: corn poppy, field poppy; seeds are not typically used in cooking.
  • Papaver nudicaule: Iceland poppy; ornamental only.
  • Blue poppy seed: common name for the slate-blue seeds of P. somniferum favored in European baking.
  • White poppy seed: a variety of P. somniferum with pale seeds, common in Indian and Bengali cooking.
  • Mak (Russian, Ukrainian, Polish): generic term for poppy seed.
  • Khas-khas (Hindi, Urdu): poppy seed, usually white.
  • Hashkhash (Arabic): poppy seed.

Culinary uses

Poppy seeds are most commonly used whole as a topping for breads, rolls, bagels, and pastries, or ground into a paste for fillings. In Central and Eastern European baking, ground poppy seed is cooked with milk, honey or sugar, and sometimes dried fruit to fill pastries such as Polish makowiec (poppy seed roll), Czech and Slovak makový závin, and Hungarian mákos bejgli [2]. In Russia and Ukraine, poppy seed is used in vareniki (dumplings), as a topping for Easter kulich, and in the Lenten dish sochelnik [2]. In India, white poppy seeds are ground into a paste to thicken and flavor curries, particularly in Mughlai and Bengali cuisine [5]. In Japan, poppy seeds appear in shichimi togarashi, a seven-spice blend, and in konpeito, a Portuguese-influenced sugar candy [2]. In Persian baking, poppy seeds top naan-e berenji, a rice flour cookie [2]. The seeds are also pressed for poppyseed oil, used in cooking and as a salad oil in parts of Europe [1].

Cross-cuisine context

Poppy seed has no widely recognized analogue in Mexican cuisine. The seed’s role as a nutty, oil-rich topping and filling is functionally closest to sesame seed (ajonjolí) in Mexican baking, though sesame is used more as a topping for breads and in mole sauces rather than as a ground filling. In Korean cuisine, perilla seed (deulkkae) is sometimes ground into a similar paste for fillings and sauces, but the flavor profile is distinctly different. In Filipino cuisine, poppy seed is not traditional, though sesame seed (linga) appears in some baked goods and confections [3]. The closest analogue in Jewish Ashkenazi cuisine is poppy seed itself, which is used in hamantaschen and other pastries, a tradition that traveled with Eastern European Jewish immigrants [4].

Notes for cooks

  • Poppy seeds can go rancid quickly due to their high oil content. Store in an airtight container in the refrigerator or freezer for up to one year [5].
  • Toasting poppy seeds in a dry pan for one to two minutes intensifies their nutty flavor. Grinding them releases more flavor but the paste must be used promptly.
  • Poppy seeds from the grocery store are generally safe for consumption, but they can contain trace amounts of opiates. Eating large quantities (e.g., several tablespoons) may produce a positive result on drug screening tests [1].