Introduction:
Poppy seeds are the blue-grey to black or cream-coloured seeds of the spherical capsule fruit garden or opium poppy. Its flavour is aromatically nutty.
Use/Preparation:
Whole poppy seeds are mostly found in pastries such as poppy seed cake or poppy seed strudel as well as in savoury pastries or decorations, while the ground seeds are often used in desserts, fillings or creams. In many Indian dishes, ground white poppy seeds serve as a binder for curries and sauces. In the pharmaceutical industry, the morphine and codeine it contains are used for painkilling medicines and as a cough suppressant.
Health:
Poppy seeds are particularly rich in calcium. However, the minerals potassium, magnesium, phosphorus, iron, copper and zinc are also found, as well as the high-quality omega-6 fatty acid linoleic acid and B vitamins. The content of the opium alkaloid morphine, which has a soporific and addictive effect, is very low and harmless to health.
Alternatives:
Sesame seeds or black cumin seeds can replace poppy seeds in some recipes, such as savoury biscuits. They are equally rich in calcium, potassium, zinc and magnesium. The typical poppy seed taste can hardly be substituted.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 525/2200 |
| Fat | 41,6 g |
| Healthy fatty acids | 4,5 g |
| Carbohydrates | 28,1 g |
| Sugar | 3 g |
| Protein | 18 g |
| Salt | 0 g |
