The nutty flavor and satisfying crunch of poppy seeds are traditionally enjoyed in salad dressings, cakes and spice blends. The tiny seeds are great sprinkled on breads, crackers, pretzels and rolls, and sprinkled on salads and noodles.
Enjoy the nutty flavor and tiny crunch of these blue-black seeds on breads, pretzels and muffins as well as salads and noodles. Fold them into cake batters, or grind them to stir into sauces. They're often enjoyed in Turkish and Jewish cooking and in European croissants, stuffingﾒs, and confectionaries. In Austria, poppy seeds are found on strudels and in Japan they're added to spice mixtures. Northern Indian cooks sometimes grind the seed and use it to thicken sauces.
Storage: These seeds like other dried seeds may germinate under proper conditions. However, herb and spice seeds sold by Frontier are not intended for sprouting purposes and in many cases will not germinate. These seeds have a high oil content, and although the oil is relatively stable while the seed is intact, refrigeration will slow the oxidation process and prolong the life of the seed.