Poppy seed is an oilseed 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. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.
We are the manufacturers and exporters of unadulterated and 100% pure, Agmark and FSSAI certified spices for household chores and it’s free from harmful chemicals and adulteration. It’s very safe to use as an immunity and health booster as it is of the highest quality. We have more than 150 years of experience in the field of spices. Managed by the 5th generation of the family preserving Traditional processing methodology used to ensure natural oils are intact and embracing new technological advancements for perfect blend and high quality. You procure directly from the manufacturer so no middle men and hence no extra cost involved.
100% Pure & Natural Poppy (Khaskhas) Seed
This is a Vegetarian product.
In a 100 gram amount, poppy seeds provide 525 calories and are a rich source of thiamin, folate, and several essential minerals, including calcium, iron, magnesium, manganese, phosphorus and zinc (table). Poppy seeds are composed of 6% water, 28% carbohydrates, 42% fat, and 21% protein (table).
In Indian cuisine, white poppy seeds are added for thickness, texture and flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined into a paste added during cooking. Poppy seeds are widely used in many regional Indian cuisines. One dish is aloo posto (potato and poppy seeds) which consists 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 other ingredients, such as onions (penyaj posto), pointed gourd (potol posto), Ridged Luffa (jhinge posto), chicken (murgi posto), and prawns (chingri posto). 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 (postor bora). Another dish involves simply mixing uncooked ground poppy seeds (kancha posto) with mustard oil, chopped green chili peppers, fresh onions and rice. Kacha posto bata (uncooked poppy seeds paste) with mustard oil is a very popular dish in West Bengal as well as Bangladesh. Poppy seeds are widely used in Kashmir as a topping on various breads, especially kulcha.
Poppy seeds, along with tulsi (basil) seeds, are added to beverages such as thandai, sharbat, milkshakes, rose milk, almond milk and khus khus milk.