Poppy seeds are a fairly common ingredient in dessert making, especially in countries, such as Hungary, Austria, and Germany. However, they've now come to be appreciated and used a great deal in Italy, either as an ingredient or as a condiment, because of their characteristic taste.
Origin
A native of Turkey, poppy plants have spread throughout Europe and Asia. The ancient Romans mixed poppy seeds, honey, flour, and oil to make focaccias that were served at patrician banquets.
WHY IT SHOULD BE EATEN
Rich in vitamin E, poppy seeds are a valuable source of protein and fat.
They are used as a natural remedy for anxiety and stress, and they have a mild calming effect on the nervous system.
They also contain calcium, an aid to the health of teeth and bones, especially for women in menopause. Their manganese content fights free radicals and helps to control blood sugar levels.
Poppy seeds, either the white or the black, are used in cooking both sweet and savory dishes.
They can be added to hearty or light soups, to decorate baked goods, or to give them crunchiness, such as in strudel. Added into cake batters, they impart a pleasant decorative effect.
Try pairing them with citrus fruits: you can add them to a salad of oranges or in the preparation of marmalades. White poppy seeds are among the spices that make up curry, the mixture of Indian origin.
The ancient Romans attributed toning and aphrodisiacal properties to poppy seeds.
This is confirmed by their use at wedding feasts, where they were ground up and served in a drink that the newlyweds would sip before their honeymoon.
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