Poppyseeds

Poppyseeds are from the same plant that is native to Asia and produces opium, which is obtained from the juice of the unripe seed pods. Opium is not evident in the ripe seeds. Three varieties of poppyseed are available — the grey European seed, the brown seed of Turkey and the white seed of the Indian plant. The tiny seeds have a distinctive nutty flavour and provide texture when added to food. In Indian cooking the seeds are ground with other spices to act as a thickening agent for sauces and are also sprinkled whole over bread. In the Middle East the seeds are favoured for flavouring bread and desserts and in the making of halva. Dry-roasting the seeds before use enhances their flavour. It is believed that poppyseeds relieve stomach irritations and, when mixed with honey, help cure dysentery. Available: widely (grey European poppyseeds are sold in supermarkets; look for the brown or white seeds in Middle Eastern and Indian food stores respectively).