Poppy seed

Opium poppy is the same poppy that gives us the delicious seeds we use in muffins and vinaigrette dressings. Its scientific name, Papafer somniferum, means "sleep-inducing poppy", which is derived from the latex of the poppy's sheath which is about 12% morphine. While the opium-rich latex inside the poppy possesses high levels of narcotics, the actual seeds do not.

The seeds have a rich history and were never harvested for their utility, but as a by-product of opium production. The flavor is somewhat nutty and even a little sour, and their fantastic crunch is especially exalted in baked goods. Blue poppy seeds are produced throughout Europe and have a distinct almond flavor in contrast to the milder flavor of white and brown poppy seeds. Poppy seeds should be roasted or toasted before baking to bring out their flavor. Due to the high oil and protein content, large quantities of poppy seeds tend to go rancid quickly, so it's a good idea to buy them in small quantities. Store poppy seeds in an airtight container in a dark, dry place, but discard them after six months from the date of purchase.