Blue Poppy Seeds

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These seeds have a nutty-tasting flavor and are mostly used in baking. These can be used in bread, cakes, pastries, rolls, and cookies. Refrigerate or freeze poppy seeds to maintain freshness. There is blue-black in color. The classic grey-blue poppy seed that has comforted you in pound cakes, perked your dull morning senses in bagels smeared with cream cheese, and made your Bubbie’s rugelach so darn addicting. Poppy Seeds are small, nutty-tasting seeds, mostly used in baked goods for color, texture and mild, floral and earthy flavor. The nutty flavor of blue poppy seed is fantastic when used for muffins, cakes, bread, or cookies. Cooked in milk, these seeds turn a gorgeous shade of blue and so does the milk. All Natural, Gluten-Free, Non-GMO The opium poppy is the very same poppy that gives us the delicious seeds we use in muffins and vinaigrettes. Its scientific name, Papafer somniferum, means “sleep-inducing poppy,” which comes from the poppy seed pod’s latex that is around 12% morphine. (If you’ve never put it together before, this is why it’s a field of poppies that put poor Dorothy Gale and her companions to sleep.) While the opium-rich latex within the poppy possesses high levels of narcotics, the actual seeds do not. The seeds have a long rich history and were never harvested for themselves, but as a byproduct of opium production. The flavor is somewhat nutty and even a bit citric, and their pinprick crunch is highly valued in baked goods. Blue poppy seeds are produced throughout Europe and possess a distinct almond flavor as opposed to the mellower taste of white and brown poppy seeds. Poppy seeds must be toasted or baked before their flavor to be at their peak. Due to their high oil and protein content poppy seeds tend to go rancid quickly so be sure to purchase them in small quantities. Store them in an airtight container in a dark and dry place, but toss after six months.