This familiar little slate blue/black seed hails from The Netherlands, where the best blue poppy seeds come from. Also known as European Poppy Seeds to distinguish from the cream colored poppy seeds from India and the east, these seeds are tiny hard grains with mild spicy and sweet, nutty flavors.
Use black poppy seeds in breads, muffins, and baked goods. Mix them in the dough or use them as a decorative flavor enhancer sprinkled on top. Use them alone or in a multi-grain mix. It is common to find poppy seeds on top of bagels, bread rolls and buns, and pastries. Mixes well with lemon in lemon poppy seed muffins.
With their satisfying little crunchiness, try them on salads, with vegetables, and as a garnish. Use them whole or crushed. To release the best flavors toast the seeds lightly before using, or crush and fry in butter to infuse their flavor into a simple spread that can be used on breads, pasta, or vegetables.
With a shelf life of up to one year it is easy to buy poppy seeds and forget about them until you need them. When that fresh mixed dough is just calling for a decorative sprinkling of seeds on top, happily reach for that bag stashed away in your pantry.
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