Poppy

Poppy seeds are small, kidney-shaped seeds harvested from the opium poppy plant (Papaver somniferum). They are typically blue-black or white and have a nutty flavour and crunchy texture when eaten whole. The seeds are separated from the dried seed pods of the plant through a process of threshing and winnowing.

Poppy seeds are commonly used as a topping or ingredient in baked goods, including breads, bagels, and pastries, adding both visual appeal and a distinct nutty flavour. They are also used in some savoury dishes, sprinkled over salads, or incorporated into spice blends. Their texture provides a pleasant crunch, and they can be ground into a paste for use in fillings and sauces.

Poppy seeds are not considered a food additive in the UK. They are a source of fibre and minerals such as calcium and magnesium. While poppy seeds can sometimes contain trace amounts of opiates from the poppy plant, rigorous processing and cleaning by manufacturers significantly minimise these levels in commercially available seeds. The UK Food Standards Agency (FSA) monitors food safety, and the presence of opiates in food is subject to regulatory oversight.