Poppy Seed, whole
Poppy seeds are harvested from opium poppy, the flowering plant that brought sleep to Dorothy and comrades in the classic tale, The Wizard of Oz.
Although the plant has long been cultivated for opium, it has also been grown specifically for its seeds since the Bronze Age. In Middle Eastern cuisine, the seeds are used to enhance the flavor of yeast breads and to make a paste to fill pastries.
Poppy seeds contain very little opiate derivatives, largely due to the fact that the best quality seeds are obtained from dried, mature seed pods instead of unripe green pods. Be aware, however, that the rumor about poppy seeds is true—consuming a quantity of seeds shortly before taking a drug screening test can cause false-positive results.
Origin: Holland
Recipe to try
Green Bean & Mushroom Oven Risotto with Poppy Seed, whole
Serves: 4
Ingredients
- 1 teaspoon Poppy Seed, whole
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups trimmed green beans, cut in half
- 2 cups sliced mushrooms
- 1 tablespoon neutral cooking oil
- 1 cup arborio rice
- 3 cups hot low-sodium vegetable broth
- ¼ cup grated Parmesan
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the oven to 375°F.
- Heat the neutral oil in a large skillet over medium heat. Add trimmed green beans, cut in half and sliced mushrooms. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Place the rice, cooked vegetables and hot broth in a covered oven-safe casserole. Bake for 30–35 minutes, until the rice is tender. Stir in the seasoning mixture and Parmesan, adding a little hot water if needed for a creamy texture.
Flavor profile and pairings
Flavor: mild nutty crunch.
Try it with: breads, muffins, salad dressings and lemon desserts.