Poppy seed / পোস্তদানা

Poppy seed is an oil seed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various

civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppy seed oil. The poppy seed is mentioned in ancient medical texts from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete,

cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds. Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility.

Poppy seed is a nutritionally dense spice with high levels of essential minerals calcium, iron, magnesium, phosphorus and potassium.

In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are

normally dry fried, and then mixed with a little water to get the right paste consistency

Words for poppy seed paste include Assamese – Aafu guti (আফু গুতি), Hindi/Marathi – Khas Khas (खस खस), Oriya – Posta, Bengali – Posto, Kannada – Gasagase (ಗಸಗಸೆ) or Telugu gasagasa (గసగసాలు) or gasagasaalu or Tamil Kasa kasaa (கசகசா) or Malayalam – (കശ കശ).

Poppy seeds are widely used in Maharashtrian cuisine, Gujarati cuisine, Andhra cuisine, Bihari cuisine, Bengali cuisine, Oriya cuisine, and Malabar cuisine (Northern Kerala).

In Maharashtra, poppy seeds (called खस खस in Marathi) are used to garnish anarsa

(अनारसा), a special sweet prepared during the festival of Diwali. It is also added in boiling milk sometimes.

In Gujarat, poppy seeds are mostly used in sweets. The most common use is to garnish on a traditional Indian sweet – Ladoo.

In Bengal (West Bengal and Bangladesh), white poppy seeds are called posto পোস্তো). They are very popular and are used as the main ingredient in a variety of dishes.[citation needed] One of the most popular[peacock term] 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. Chadachadi 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. 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 Karnataka cuisine, Gasagase Payasa (Kannada: ಗಸಗಸೆ ಪಾಯಸ) is very popular in southern part of the South Indian state of Karnataka. It is a

liquid dessert made out of white poppy seeds, jaggery, coconut and milk. 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.[16] 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.

Nutritional value per 100 g (3.5 oz)

Energy                                   2,196 kJ        (525 kcal)

Carbohydrates                    28.13 g

Dietary fiber                         19.5 g

Fat                                          41.56 g

Saturated                             4.517 g

Monounsaturated             5.982 g

Polyunsaturated                 28.569 g

Protein                                  21.22 g

Vitamins

Vitamin A equiv.

beta-carotene                     (0%)            0 μg

lutein zeaxanthin                0 μg

Vitamin A      0 IU

Thiamine (B1)                      (74%)            0.854 mg

Riboflavin (B2)                    (8%)               0.100 mg

Niacin (B3)                           (6%)               0.896 mg

Pantothenic acid (B5)       (0%)               0 mg

Vitamin B6                           (19%)            0.247 mg

Folate (B9)                           (21%)              82 μg

Choline                                  (11%)             52.1 mg

Vitamin E                              (12%)              1.77 mg

Vitamin K                              (0%)               0.0 μg

Minerals

Calcium                                 (144%)          1438 mg

Iron                                        (75%)             9.76 mg

Magnesium                          (98%)             347 mg

Manganese                          (109%)          2.285 mg

Phosphorus                         (124%)          870 mg

Potassium                             (15%)              719 mg

Sodium                                  (2%)               26 mg

Zinc                                        (74%)              7.0 mg

Other constituents

Water                                                5.95 g

Top 8 health benefits poppy seeds

If you thought poppy seeds only add flavour to food here are some facts for you -- the 8 health benefits of poppy seeds.

Health benefits of poppy seeds or Poppy seeds, known as khus khus in Hindi, contain good amounts of minerals like calcium, potassium, magnesium and iron. These black seeds are rich in dietary fibre and essential fatty acids, which play a key role in maintaining overall health. Commonly used to add flavour to cereal or for healthy salad dressing, poppy seeds are known to provide myriad health benefits. Here are some of them.    

Prevent mouth ulcers

In Ayurveda it is believed that mouth ulcers can be caused due to too much heat in the body. But consuming poppy seeds, which are known to have cooling effect on the body, helps in relieving mouth ulcers naturally. Mix some sugar to crushed khus khus seeds and consume this mixture for instant relief from ulcers.

Relieve constipation

Poppy seeds contain a lot of dietary fibre that not only add bulk to your food, but also helps in ease constipation. In addition to preventing constipation, these seeds also help you feel full for a longer time. To use poppy seeds as a remedy, have some crushed poppy seeds just before your meals or add it to your dish.

Induce sleep

In case you suffer from insomnia or fatigue, the milk extract of poppy seeds mixed with sugar is a great way to combat sleep problems. Poppy seeds are packed with a number of compounds that help in the production of neurotransmitters, thereby helping your brain function optimally.

Improve heart health

Poppy seeds are good source of essential fatty acids like linoliec acids that lower blood cholesterol levels in the body. Add few poppy seeds to your food to improve your heart health and also prevent various complications like heart disease and heart attacks.

Prevent bone damage

Calcium, along with phosphorus, plays a significant role in improving your bone health. Poppy seeds also contain manganese which is known to help in collagen (protein that protects the bones from damaging) production. Apply a paste made from khus khus seeds to get quick relief from joint pain and swelling.

Combat skin infections

Poppy seeds are known to be an effective natural remedy for skin infections like dry itch and skin rashes. These seeds contain anti-inflammatory compounds that play a key role in combating skin infections. If you suffer from any of these conditions, you can use this remedy. Make a thick paste of poppy seeds by adding few drops of fresh lime juice. Rub this paste over the affected area to get rid of skin infections like burning sensation or itching of the skin.

Enhance brain function

Calcium, iron and copper are three minerals which are found in poppy seeds. These minerals help in the regulation of neurotransmitters (brain chemicals) and improve brain function and the normal growth and development of neurons (nerve cells of the brain).

Boost immunity

A common cause of impaired immune system is deficiency of zinc in the body. Consuming poppy seeds, which are rich in zinc, helps in strengthening the immune system. These seeds also enhance production of immune cells which in turn boost your immunity.

Poppy seeds add color and crunch to baked goods, but you’ll also gain nutrients, even from the amount sprinkled on top of a roll. They contain some niacin and folate, but poppy seeds are a better source of minerals. Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.

Basics

The poppy seeds used by cooks come from the beautiful opium poppy, which is the same flower used to produce morphine. Even though the opiate compounds come

from a sap-like fluid in the seed pods, all parts of the plant contain a small amount. Every gram of seeds has about 33 micrograms of morphine and 14 micrograms of codeine. That’s not enough to cause any ill effects from their use in baked goods, but it is enough to show up as a false positive result in drug tests.

Calcium and Phosphorus

One teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build

bones. Adults need a regular supply of both to maintain bones and prevent the development of osteoporosis because the body never stops replacing old or injured bone with new bone. If you don’t get enough calcium, the body pulls it out of bones because it’s also needed for other vital functions such as stimulating nerve impulses and making muscles contract, including heart muscles. Phosphorus has other jobs outside the bones too. It must be available for the production of energy and the formation of DNA.

Iron

In addition to carrying oxygen throughout your body, iron also stores it in muscles so

that it’s readily available when they need extra oxygen for increased activity. Your immune system needs iron to work properly and it’s used to build proteins and neurotransmitters. Adult men should consume 8 milligrams of iron daily, but women need 18 milligrams until they reach menopause, when the requirement drops to 8 milligrams. You’ll get 0.3 milligrams from a teaspoon of poppy seeds. For men that represents about 4 percent of the recommended daily intake; for women it’s 2 percent.

Zinc

You may not need large amounts of zinc, but you definitely need to consume the daily requirement because your body doesn’t store zinc and it must be available to fill significant jobs. Zinc is needed to support the structure of proteins and for the production and development of new cells. In that role, it influences many processes including normal growth and neurological development. A zinc deficiency impairs your immune system because fewer immune-regulating and bacteria-fighting cells are produced. Men should consume 11 milligrams and women need 8 milligrams of zinc daily. One teaspoon of poppy seeds has 0.2 milligrams or 2 percent of the daily intake for men and 3 percent for women.

Serving Tips

An easy way to add poppy seeds to your diet is by mixing them into salad dressings or

sprinkling them into whole-wheat pancakes. Make a casserole with chicken breasts, mushrooms, broccoli, poppy seeds and a sauce made from skim milk or low-fat yogurt, chicken broth and a little flour for thickening. Poppy seeds also pair well with a bowl of brown rice and peas. They make a good addition to pasta, but tend to need a cream sauce because their flavor is lost in tomato sauce. If it fits within your daily fat and calorie requirements, try making a low-fat cream sauce with skim milk and Parmesan cheese.

Alo Vadam Posta Curry

Ingredients:

Ridge Gourd / Jhahni – 1 bowl (scraped and cut in small pieces)

Potato / Aloo – ¼ bowl (peeled and cut in small pieces)

Green chili – 2 (cut in julienne)

Poppy seeds / Posto – 2 tbsp

Peanuts – ¼ bowl

Cumin Seeds / Jeera – 2 tsp

Mustard seeds – 1tsp

Tomato – 1 medium (finely chopped)

Turmeric powder – 1 tsp

Salt – 1 ½  tsp

Curry masala – 1 tsp

Method of preparation:

Soak the posto (poppy seeds) in water for 10 mins.

Stir fry the peanuts in 1 tsp oil.

Grind the peanuts and posto with water to form a paste.

Place a pan on medium flame and add 2 tbsp oil. Once hot, add 2 tsp cumin seeds, 1

tsp mustard seeds and green chili.

When the seeds crackle, add the aloo and sauté for 2 mins.

Then add the ridge gourd (jhahni) and sauté for 3 mins.

Add the peanut-posto paste and sauté for 3 mins.

Add tomato, turmeric powder, salt and sauté for 3 mins.

Add 1 cup water and mix well.

Simmer the flame, cover the pan and cook for 15 mins. Check whether the vegetables are cooked properly. Cook for some more time if needed. Serve hot with rice/roti/paratha.

Poppy-Seed-Crusted Cauliflower

With one bite of this dish, you'll develop a new appreciation for cauliflower. This recipe is courtesy of lifestyle experts.

INGREDIENTS

5 tbsp. black or white poppy seeds (see Tips & Techniques)

6 small dried hot red chiles

½ tsp. ground turmeric

1 tsp. salt

1 tsp. sugar

1 medium cauliflower

3 tbsp. vegetable oil

½ tsp. Nigella seeds

2 bay leaves

DIRECTIONS

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Lemon poppy Seed Muffins

Makes 12 Muffins

For the Muffins:

2/3 cup sugar

Grated zest 2 lemons

Juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

2 large eggs

1 1/2 teaspoon pure vanilla extract

1 stick (8 tablespoons) unsalted butter, melted and cooled

2 tablespoons poppy seeds

For the Icing:

1 cup confectioners' sugar, sifted

2-3 tablespoons fresh lemon juice

Directions:

Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups. Place the muffin pan on a baking sheet.

lemon poppy seed muffins with lemon glaze

In a large bowl, rub the sugar and lemon zest together with your fingertips until the

sugar is moist and the fragrance of lemon strong.

lemon poppy seed muffins with lemon glaze

Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the poppy seeds.

Divide the batter evenly among the muffin cups.

lemon poppy seed muffins with lemon glaze

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To make the icing:

Put the confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice.  Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat the tops entirely.