History of Bulk Poppy Seeds

Poppy seeds are commonly known as Khus-Khus in many parts of the Asian Continent.  Originally known as oilseeds, poppy seeds were brought to India & China from Ancient Greeks.  Poppy seeds are native to Mediterranean regions and are presently cultivated in Germany, England, Poland, Isreal, France, Spain, Balkans, China, Asia Minor, India, Pakisatan, Canada, Turkey, Iran, Holland & Tasmania.  Currently, the Czech Republic, Turkey, Spain & Hungary are the primary producers of bulk poppy seeds.

For a long time, poppies have symbolized honor.  In France, during World War I, beautiful red corn poppies covered the fields as a result of the battles fought on the land.  Thus, the red corn poppy became a symbol for the (Fallen) soldiers who lost their lives during WWI.

Poppy seeds have been an admired addition to food since Egyptian times.  The Greeks used the seeds to enhance the taste of their breads during the 2nd Century & the Medieval Europeans used them as well in order to increase the flavor & texture of their breads.  In Turkey, Iran, India & many other countries worldwide, Poppy seeds are considered to be a great nutritious food additive for baking bread or desserts.

In the country of Lithuania a traditional meal is served for their "Christmas Eve" dinner from poppy seeds.  The seeds are ground down & mixed in with water.  Then the round yeast biscuits are saturated in the seed milk & served cold.

In European & Middle Eastern cooking, poppy seeds are used to improve the taste of breads, rolls, cookies & cakes.  In India, poppy seeds are ground and applied to create heavy & concentrated sauces.  Poppy seeds are also a popular ingredient of German, Slavic & Jewish cooking.  The seeds are mixed in with vegetables, fish & noodles.

Furthermore, poppy seeds are also a wonderful food source of vital minerals for your daily diet.  They are a fantastic addition to bagels, breads, cookies, strudels, pastry, crusts, gravies, cakes, muffins, waffle & pancake mixtures. Poppy seeds may also be used while baking & cooking vegetables & pastas.  Poppy seeds add a distinct nutty texture, taste & aroma to a meal.

 Poppy seeds can be roasted or eaten raw, sprinkled on salads & in salad dressings.  Poppy seeds can be pressed to create a seed oil which is also very useful in cooking.  In addition, the seed oil can be used as a carrier for oil-based paints as well as massage oil, soap, lamps & varnish.

Poppy seeds are a good source of carbohydrates that provide more energy into the body.  The Omega 2 fatty acids found in poppy seeds help aid in digestion and are also needed to break down food in the stomach.  Poppy Seeds also include linoleic acid & oleic acid.  Linoleic acid protects the heart from many heart diseases & conditions.  Oleic acid has been proven to help prevent breast cancer. 

One serving of poppy seeds provides the human body with minerals such as calcium, magnesium & zinc which are required for proper functioning of all human organs.  Poppy seeds have a considerably less amount of calories than other herbs & spices.  The nutrition facts for one serving (one tablespoon) of bread seeds follows :

Calories - 45.9

Calcium - 126 mg

Carbohydrates - 2.5 g

Magnesium - 30.4 mg

Potassium - 62.9 mg

Phosphorus - 76.1 mg

Protein - 1.6 mg

Sodium - 2.3mg

 Nevertheless, bulk poppy seeds offer us many more health benefits

 Here is a fun 'Bulk Poppy Seeds' recipe that is simple to make & is convenient to use

 Poppy Seed Butter

-You need 1 Tablespoon of bread seeds, a small saucepan & 1/2lb butter '1 Stick'

-Preheat the saucepan on low-medium or low. Then pour seeds into saucepan & allow them to warm up for about a minute.

-Add butter to the heated seeds & let them cook together for about 3-5 minutes.

-Bread seed butter is finished & ready to serve as soon as the butter completely melts & gives off a nutty scent.

-Simply apply 'bread seed butter' to pasta, fish & vegetables

-Enjoy