Jump to content

Poppy seed

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Coaster7 (talk | contribs) at 21:25, 18 November 2009 (→‎Use in other cuisine). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Papaver somniferum seeds or simply poppy seeds

Poppy seed is used as an ingredient in many foods. The tiny kidney-shaped seeds are used whole or ground, often as a topping or filling in various baked goods. They are harvested from the opium poppy (Papaver somniferum) seed pods, and have been cultivated by various civilizations. The Sumerians already grew them;[1] and the seed is mentioned in ancient medical texts from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written ca. 1550 BC, lists poppy seed as a sedative.[2] The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed.[citation needed] Since poppy seeds are relatively expensive, they are sometimes mixed with the seeds of Amaranthus paniculatus, which closely resemble poppy seeds.[3] Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide magical powers of invisibility.[4]

Dried poppy seed pods next to glass jars of blue, gray, and white poppy seeds used for pastries in Germany

Poppy seeds are often a component of bird seed mixtures for both wild and domestic birds as they are very nutritious and can also be given separately in higher amounts to treat gastrointestinal distress, diarrhoea, and similar afflictions as well as pain and discomfort in many types of birds.[citation needed]

Poppy seeds are less than a millimeter in length,[5] and minute: it takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds.[1] According to The Joy of Cooking, "the most desirable come from Holland and are a slate-blue color."[6]

The seeds of other poppy types are not eaten, but they are cultivated for the flowers they produce. Annual and biennial poppies are considered a good choice to cultivate from seed as they are not difficult to propagate by this method, and can be put directly in the ground in January.[7] The California poppy (Eschscholzia californica), for example, is a striking orange wildflower that grows in the Western and Northwestern, United States.

Baked goods

Polish makowiec cake. The dark filling is made mainly from poppy seeds.

The seeds of the poppy are widely used in and on many food items such as rusk, bagels (like the Montreal-style bagel), bialys, muffins and cakes, for example, sponge cake flavoring. Most scones fillings are spices, including cinnamon and poppyseed. Poppy seeds are an ingredient in many baked goods. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example Cozonac, Kalach Kolache and, Kołacz).

The seeds themselves contain very low levels of opiates.[8] In Lithuania and Eastern Slovakia a traditional meal is prepared for the Kūčios (Christmas Eve) dinner from the poppy seeds. They are ground and mixed with water; round yeast biscuits (kūčiukai; bobalky in Slovak) are soaked in the resulting poppy seed 'milk' and served cold.

In Central Europe poppy strudel is very popular, especially during Christmas.

In the countries belonging to the former Austro-Hungarian Empire, poppy seed pastries like traditional bejgli rolls are also called Mond Kuchen. These cakes predate Christianity; the poppy was dedicated to Diana, the goddess of the moon.[9] In German, the seeds are still called mohn, "moon seeds." Recipes are handed down from generation to generation by women. "Moon cakes" are now usually made around Christmas time.[10]

Poppy seeds can also be used like sesame seeds to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in the Balkans, Greece and even in the cuisines of former Austro-Hungarian countries. Poppy seeds are also used as an ingredient in Clif Bar's lemon poppyseed bar.[11]

Fillings in pastries are usually made of finely ground poppy seeds mixed with butter or milk and sugar. Special poppy seed mills are available in Europe and elsewhere for this purpose, or they can be ground by hand using a pestle and mortar. The ground filling is used in poppy seed rolls and some croissants and may be flavored with lemon or orange zest, rum and vanilla with raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry fillings texture and taste. Some recipes for Mohnstriezel use poppy seed soaked in water for two hours[12] or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.[13]

Poppy seeds are used in various German breads and desserts as well as in Polish cuisine. Like sesame seeds, poppy seeds are often added to hamburger buns and make hot dog buns extra crunchy. Le Snak is a food product made by Uncle Toby's of New Zealand, consisting of three poppy-seed crackers and a portion of semi-solid cheese.

Bakery type poppy seed dishes

Germknödel with vanilla sauce

Poppy seed delicacies include:

  • Kutia, a sweet grain and poppy seed pudding from Ukraine[14]
  • Makowiec, Polish poppy seed roll
  • Makovnjača, Croatian poppy seed roll
  • Makos bejgli, Hungarian poppyseed roll, also known as "Christmas bread"[15]
  • Mohnstrudel, poppyseed strudel popular in Germany, Austria, and Czech[16][17][18]
  • Mohnstriezel, German poppyseed cake[19][20]
  • Makówki, a traditional Silesian Christmas dessert
  • Hungarian poppyseed pasta
  • Poppy seed bagels
  • Poppy seed kolache (or kolachy)[21][22]
  • Lemon poppyseed muffins or cake
  • Kluski z makiem, Polish noodles with poppy seeds[23]
  • Various rice puddings (esp. with black poppy seeds), such as "Mohnpielen," a Silesian chilled bread and poppy seed pudding,[24] and a Senegalese-influenced lime-scented poppy-seed rice pudding by Marcus Samuelsson[25]
  • Prekmurska gibanica, a cake made with poppy seeds, cottage cheese, walnuts, and apples from Slovenia[26]
  • Mákos guba, a Hungarian bread pudding dessert made from crescent rolls, poppy seeds, and milk[27][28]
  • Makos kifli, a Hungarian crescent roll filled with poppy seed
  • Germknödel, a yeast dumpling with a mix of poppy seeds and sugar
  • Hamantashen, a triangular cookie filled with fruit preserves or honey and black poppy-seed, eaten during Purim
  • Kalach, a traditional East Slavic bread used at various ritual meals[29]

Use in other cuisine

Poppy plant seed pods
White poppy seeds

In India, Iran and Turkey poppy seeds are known as Khaskhas or Haşhaş (pronounced: "Hashhash" or in Persian: "Khash Khaash") and is considered a highly nutritious food item, mostly added in dough while baking bread,and is recommended for pregnant women and new mothers. In Maharashtra, India, Khaskhas is used to garnish Anarsa, a special sweet prepared during the festival of Diwali.

In Bengal (West Bengal and Bangladesh) white poppy seeds are called Posto. They are very popular and are used as the main ingredient in a variety of dishes. One of the most popular dishes is aloo posto (potato and poppy seeds) which consists of a large amount of ground poppy seeds cooked together with potatoes and made into a smooth, rich product, which is sometimes eaten with rice. There are many variants to this basic dish, replacing or complementing the potatoes with such ingredients as onions (pnyaj posto), Ridged Luffa (jhinge posto), chicken (murgi posto), and possibly the most popular prawns (chingri posto). The cooked poppy seeds are sometimes served without any accompanying ingredients at all. The consistency of the dish may vary depending on local or household traditions. There are many other posto dishes. One dish involves grilling patties made from posto, sometimes frying them (posto-r bora). Another dish involves simply mixing uncooked ground poppy seeds(kancha posto) with mustard oil, chopped green chili peppers, fresh onions and rice.

In Indian cuisine, poppy seeds are used in many main dishes. Chachchari is a dish from Bengali cuisine and includes long strips of vegetables, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavored with a phoron. Oriya cuisine and Bengali cuisine includes posto, a poppy seed paste cooked with assorted vegetables and/or potatoes. In the cuisine of Karnataka, saaru is a gravy prepared with onions, coconut, tamarind, cilantro, and a combination of various spices (garlic, ginger, clove, cinnamon, poppy seeds, star anise, fennel, chillies and coriander). Andhra cuisine also uses white poppy seeds, called Gasaalu (గసాలు) in Telugu, in various recipes.

The seeds themselves do not contain significant amounts of opiates. But a poppy tea consumed in some areas and often referred to as doda has been controversial for containing ground opium poppy plant, especially the seed head, and contains significant levels of opiates.[30] Popular in some South Asian communities, doda is created by grinding dried poppy husks or poppy seeds into a fine powder and then ingesting the mix with hot water or tea. In Canada, doda is made from poppy plants brought in from Afghanistan and Arizona under the guise of legal purposes such as floral arrangements, but is sold illegally from some meat markets.[31]

In American cuisine, a thick, sweet poppy seed vinaigrette is used for dressing fresh fruit or salad.

Other uses

The seeds can be pressed to form poppyseed oil, which can be used in cooking, moisturizing skin, varnishes and soaps, or as a carrier for oil-based paints.The primary flavor compound is 2-pentylfuran.[32] In the 19th century poppy seed oil found use in products such as paints, soaps, and illumination, and was sometimes added to olive and almond oils.[33] Its most important use these days is as a salad or dipping oil.[34] In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer.[35]

Poppy seed paste

For use as a filling in pastries, poppy seeds usually are ground to a paste, to which sugar (or honey) and lemon juice are added.

Poppy seed grinder
Blade grinder

Poppy seeds can be ground using a generic tool such as a mortar and pestle or a small domestic type electric blade grinder, or a special purpose poppy seed grinder. A poppy seed grinder is a type of burr grinder with a set aperture that is too narrow for intact poppy seeds to pass through. A burr grinder produces a more uniform and less oily paste.

Poppy seed paste is available commercially, in cans. Poppy seeds are very high in oil, so commercial pastes normally contain sugar, water, and an emulsifier such as soy lecithin to keep the paste from separating. Commercial pastes also contain food preservatives to keep them from becoming rancid.

In the United States, commercial pastes are marketed under brand names including Solo and American Almond. Per 30 gram serving, the American Almond poppy seed paste has 120 calories, 4.5 grams fat, and 2 grams protein.

See also

Notes

  1. ^ a b Harold McGee (2004). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. p. 513. ISBN 9780684800011. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  2. ^ Raghavan, Susheela (2006). Handbook of spices, seasonings, and flavorings. CRC Press. p. 158. ISBN 9780849328428. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  3. ^ Singhal, Rekha S. (1997). Handbook of Indices of Food Quality and Authenticity. Woodhead. p. 414. ISBN 9781855732995. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  4. ^ Scott Cunningham (2004). Cunningham's Encyclopedia of Magical Herbs. Llewellyn. p. 211. ISBN 9780875421223. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  5. ^ Yearbook of Agriculture. United States Government Printing Office. 1896. p. 203. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  6. ^ Irma S. Rombauer (2006). The Joy of Cooking. New York: Scribner. p. 1011. ISBN 9780743246262. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  7. ^ "Poppy, chamomile and larkspur seeds are planted outside in January." Day, Molly (2009-01-14). "Gardening: Work to get seeds started in January". Muskogee Phoenix. Retrieved 2009-01-24. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  8. ^ "Poppy law" on Erowid.org
  9. ^ Eschenburg, Johann Joachim (1836). Manual of Classical Literature: From the German of J.J. Eschenburg ... With Additions Published by Key and Biddle. Key and Biddle. p. 347. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help); line feed character in |title= at position 86 (help)
  10. ^ "Poppy Seed Moon Cake or Makosbeigli," in Meyer, June (1998). June Meyer's Authentic Hungarian Heirloom Recipes. Meyer & Assoc. ISBN 978-0966506204. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  11. ^ http://www.summitdaily.com/apps/pbcs.dll/article?AID=/20040523/SPORTS/105230005
  12. ^ Mohnstriezel-Poppy-Seed-Cake
  13. ^ Walter, Joyce (2009-01-10). "Ukrainian community in midst of celebrations". The Moose Jaw Times Herald (Saskatchewan). Retrieved 2009-01-24. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  14. ^ Ginsburg, Ezra (2009-01-07). "Joyous, family celebration marks Ukrainian Christmas". Sun Media (Winnipeg). Retrieved 2009-01-24. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  15. ^ "Mâkos és Diós Kalács," in Bernard Clayton (2003). Bernard Clayton's New Complete Book of Breads (30th ed.). Simon and Schuster. pp. 308–10. ISBN 9780743234726. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  16. ^ Maschewski, A. (2005-11-27). "Kunstvoll und facettenreich". Berliner Morgenpost. Retrieved 2009-03-17. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  17. ^ "Filling Vienna's Sweet Tooth". New York Times. 1977-06-08. Retrieved 2009-03-17. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  18. ^ Seeger, Sabine (2007-12-19). "Der Tannenbaum des Anstoßes". Südwest Presse. Retrieved 2009-03-17. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  19. ^ "Breslauer Mohnstriezel". SWR. 2005-07-15. Retrieved 2009-03-17. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  20. ^ "Recipe Exchange". Hartford Courant. 2004-09-23. p. G4. Retrieved 2009-03-17. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  21. ^ Frederic Gomes Cassidy (1985). Dictionary of American Regional English. Harvard UP. p. 256. ISBN 9780674205192. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  22. ^ "Poppy Seed Kolache". Simply Recipes. 2007-09-30. Retrieved 2009-01-16. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  23. ^ Kari A. Cornell (2001). Holiday Cooking Around the World: Revised and Expanded to Included New Low-fat and Vegetarian Recipes. Twenty-First Century Books. p. 43. ISBN 9780822541288. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  24. ^ Ursula Heinzelmann. "Chilled Bread and Poppy Seed Pudding". Saveur. Retrieved 2009-01-17. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  25. ^ Marcus Samuelsson. "Lime-Scented Poppy-Seed Rice Pudding with Mango". Food & Wine. Retrieved 2009-01-17. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  26. ^ Janez Bogataj. "Taste Slovenia" (PDF). Slovenian Tourist Board. Retrieved 2009-01-19. {{cite web}}: Unknown parameter |coauthors= ignored (|author= suggested) (help) P. 12.
  27. ^ Mayer, Christina (2005). Hungarian Phrasebook. Lonely Planet. p. 178. ISBN 9781741042320. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  28. ^ "Hungary: "There is no need to amend our EU communication strategy"". Euractiv.com. 2006-02-06. Retrieved 2009-01-24. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  29. ^ Julian, Sheryl (2000-12-20). "Seasoned celebrations on Christmas Eve, making the traditional Old World feast is a family affair". Boston Globe. Retrieved 2009-03-17. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  30. ^ "Ont. shop owner charged with selling addictive poppy derivative". CBC News. 2008-12-23. Retrieved 2009-01-24. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  31. ^ Roberts, Rob (2009-01-08). "Peel region's doda problem". National Post (Toronto). Retrieved 2009-01-24. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  32. ^ Yiu H. Hui, Handbook of Food Science, Technology, and Engineering. CRC Press 2006. ISBN 0849398487
  33. ^ Yearbook of Agriculture 203-204.
  34. ^ "Poppy Seed Oil". Recipetips.com. Retrieved 2009-01-19. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)
  35. ^ "Poppy face pack". ammas.com. Retrieved 2009-05-13. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)

Further reading

  • Jenő Bernáth. Poppy: The Genus Papaver. CRC Press, 1998. ISBN 9789057022715.
Wikimedia Commons has media related to Poppy seeds.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Poppy_seed&oldid=326609047"