Poppy

The only poppy with edible seeds is the opium poppy, but the seed itself is free of opium, which is extracted from the pod. The most common seed is blue-gray, but a pale yellow type (khus-khus) is native to India, where it is used mainly as a thickening for curry sauces. In Germany, Austria and other parts of Europe, milled poppy seeds are added to sweet cakes and pastries.