The Culinary Uses of Poppy Seeds
Poppy seeds (Khuskhus) are very small & there are two varieties, blue & white. The flavor is a sweet & slightly spicy, nutty taste.
In Bengal, the white poppy seeds is much loved, & used in plenty of preparations. It is ground & cooked with potatoes or ridge gourd, Aloo Posto/Jhinge Posto, or eaten only as a paste, with chopped onions, chilies, mustard oil & rice. Yet another delicacy is the Posto Bora, deep-fried poppy paste. Poppy seeds make a good thickening agent too - often being added in curries, & even milk-based desserts such as Payasam/Kheer.
A rather interesting Goan egg curry is made with poppy seeds, which also has tamarind in it. In Maharashtra, it's used in making Pudachi Wadi, or A simple stuffed paratha made with poppy seed with just pickle on the side. In Karnataka cuisine, Gasagase Payasa, a liquid dessert made out of white poppy seeds, jaggery, coconut & milk is very popular.
The seeds, used for stuffing, sprinkling, or as an additive in breads, cakes, bagels, candies, pretzels , muffins, sweet bread & more with poppy seeds. If you're not up to using it as a main ingredient, a bit of toasted poppy seeds can make an amazing garnish on most things.
Poppy seed is very hard to grind. If you do not have a special poppy seed grinder, first lightly roast the seeds & use a pestle & mortar. They can be used either whole or crushed in cooking & bakery. When using them with uncooked food, such as salads, roast them lightly first, as this strengthens their flavor & aroma. When poppy seeds are used for pastries, they are covered with boiling water & allowed to stand for one to three hours before grinding.
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