Poppy seeds blue - Papaver Somniferum

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  • Description

  • Blue poppy seeds have a nutty, sweet aroma reminiscent of almonds.
  • Enhanced flavor through roasting.
  • High protein & oil content.
  • Used in baking: rolls, halva, cakes...
  • For vegetables: cauliflower, zucchini, potatoes.

Blue Poppy Seeds

  • Nutty, sweet aroma reminiscent of almonds
  • Taste becomes more intense when roasted
  • High protein and oil content
  • Used for baking rolls, halva, and cakes
  • Complements vegetables like cauliflower, zucchini, and potatoes

What are Blue Poppy Seeds?

Blue poppy seeds are commonly used as a baking ingredient for rolls, pastries, and desserts. They are also used as a spice or for oil extraction. Their Latin name is Papaver somniferum, and they are native to the eastern Mediterranean.

Papaver somniferum is an annual plant that grows up to 1.3-1.5 meters tall, featuring upright stems and large flower buds with a diameter of up to 3 cm.

Aroma and Taste

Poppy seeds have a sweet fragrance and develop a nut-like aroma during preparation. This flavor becomes stronger when heated, baked, or roasted. They are also rich in protein and oil.

Culinary Use

Blue poppy seeds are excellent for baking cakes and rolls. Simply sprinkle them on bread rolls before baking or mix them with honey or sugar to fill your cakes.

They are a delightful addition to Turkish Halva dessert. Roast blue poppy seeds with syrup and nuts for added flavor.

Poppy seeds can enhance the taste of vegetables such as cauliflower, zucchini, potatoes, eggplant, and green beans. They are also used in various pastries, buns, desserts, Indian curry, cakes, and strudels.

Important Notes

Before consuming, it is essential to wash blue poppy seeds thoroughly with warm water. They are best enjoyed after heating as an ingredient in baked goods or warm dishes. Raw consumption should be limited to a maximum of 20 grams.

Storage of Spices

To store your purchased spices, use glass jars with screw caps. These jars are convenient and can be easily sterilized by boiling them in water for approximately 5 minutes. After refilling the jars, let them dry upside down. Always protect spices, salt, and herbs from sunlight by storing them in a cool, dry, and dark place.

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