Poppy Seeds

Poppy seeds are the tiny seeds that give a crunchy texture to baking and a rich body to Indian sauces. At FUDI you get both the blue seeds Norwegians know from bread rolls and layer cake, and the white ones used in Indian cooking.

Blue or white poppy seeds?

The blue seeds are the usual ones in European baking. They have a nutty, slightly bitter taste and are used whole – scattered over rolls and bagels, stirred into cake batter, or cooked into fillings for Danish pastries and strudel.

The white seeds, often called khus khus or posto, are used differently. They are ground to a powder and stirred into sauces and curries where they act as a thickener and add a mild, faintly sweet body. Korma and Bengali posto are the classic examples. Swapping one for the other changes both the colour and the taste of the dish, so it pays to use the right type.

Getting the most out of them

Poppy seeds are high in oil and taste strongest when freshly toasted. Dry-toast them for half a minute in a hot pan until fragrant, and let them cool before use. If you are grinding them, soak them first in a little warm water or milk – dry seeds are small and hard and get stuck in the grinder.

Storage

The oil means poppy seeds go rancid faster than most other seeds. Store them dry and dark in an airtight container, ideally in the fridge if you use them rarely. Kept that way they stay fresh for well over a year.

Questions and answers

How many poppy seeds do I need for a layer cake? A standard poppy seed cake takes around 100 grams of ground seeds. A 180–240 gram bag is therefore enough for two cakes.

Can I use blue poppy seeds in Indian food? You can, but the sauce turns grey and the taste noticeably more bitter. Use white if you can.

Are poppy seeds legal to buy in Norway? Yes. The seeds sold as food are cleaned and processed, and are used freely in bakeries and home cooking.

See also whole spices, all spices and Indian cuisine.