Health Benefits of Poppy Seeds | Benefits of Khus Khus

Poppy flower with green seeds box | health benefits of poppy seeds

Poppy Seeds are also known as Amapola (Spanish), Coquelicot (French), Khuskhus, Postadana (Hindi), Khasakhasa (Tamil), Kashakasha, Kaskasu (Malayalam), Gasagasalu, Kasakasa (Telugu), Khuskhush (Gujarati), Posto (Bengali), Khaskhas (Marathi), Aphima, Posta, Postak (Oriya), Khush khush, Khas (Punjabi), Khuskhus, Kashkash Safaid (Urdu)

Dietary Usage: Consume in moderation

What is the Poppy Seeds or Khus Khus story?

A native to the Middle East, poppy seeds have a long and controversial history. With its origin dating back to 3400 BC, poppy seeds were largely cultivated by the ancient Assyrians, Babylonians and Egyptians.

The Romans diluted poppy seeds with wine and honey to feed the athletes, competing in the first Olympic Games. The Europeans used them as a condiment for baking breads.

Until the 6th century, the opium poppy was used as a narcotic in the Islamic and Arab cultures, which is still prevalent in many Middle Eastern countries.

Being known to the Greeks, posto seeds traveled to ancient Asian regions of China and India through spice trade in the 7th century.

The Himalayan foothills and low lying hills alongside are the primary cultivators of posto seeds, today. India, China, and some areas of Asia Minor, like the Balkans, are the chief producers of khus khus seeds in Asia.

However, Holland and Canada are the world’s leading cultivators of poppy seeds in the global trade.

What are the types of poppy seeds or khus khus?

1. Blue Poppy Seeds – Blue Poppy (Papaver somniferum) are widely consumed in many parts of Central and Eastern Europe. The sugared, milled mature seeds are usually eaten with pasta. They are also boiled with milk and used as filling or topping on various kinds of sweet pastry. Blue poppy seeds are popularly used in various German breads and desserts as well as in Polish cuisine.
2. Black Poppy Seeds – Black Poppy (Papaver somniferum) is used across Europe. The buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example cozonac, kalach, kolache and kołacz).
3. White Poppy Seeds – In Indian cuisine, white poppy seeds are added for thickness, texture and flavor to recipes. Commonly used in the preparation of korma, ground posto seeds, along with coconut and other spices, are combined into a paste added during cooking. Khus khus seeds are widely used in many regional Indian cuisines. When used as a thickener in some dishes, white poppy seeds are preferred, having less impact on the color of the food.

What do poppy seeds taste like?

Poppy seeds taste nutty, or, when ground to the consistency of moist soil, they offer an irresistible pleasant fruitiness. But do remember eating posto seeds before a drug test could give you a positive result.

The flavor is somewhat nutty and even a bit citric, and their pinprick crunch is highly valued in baked goods. Blue poppy seeds possess a distinct almond flavor as opposed to the mellower taste of white and black poppy seeds.

How long do poppy seeds last?

Poppy or Khus Khus seeds are perhaps the most expensive spice in an Indian pantry.

You should store your posto seeds in an airtight container, preferably in a refrigerator (they will keep for 6 months). Store them in a freezer and they will keep for up to 1 year.

Poppy seeds powder and paste do not last long so it is always better to make only as much as is needed.

How can I make poppy seeds powder at home?

It is snappy to make posto seeds powder at home. However, they have to be roasted in a pan first.

So you can heat a pan. Pour the posto seeds on to the hot pan, stir so that the khus khus seeds do not burn. When poppy seeds start crackling, switch off the flame.

When completely cooled, take the dry roasted posto seeds in a dry spice mixer jar, pulse it couple of times.

Pulse them 3 -4 times to grind almost all the seeds to a powder. Bottle them in an airtight, dry jar is dry after the powder is cools down well.