poppy seeds (blue & white)

origin: Australia/India

Blue poppy seed is the familiar dark, tiny seed used in pastry, biscuits and seasonings in Europe whereas the white seed is commonly used in India for the texture and thickening properties it brings to curry. Once toasted the seeds bring a deliciously nutty flavour and texture to a dish and the blue seeds in particular look stunning

uses: Stir into mashed potato, sprinkle over pasta or vegetables. Mix into bread dough, pancake batter or sprinkle over the top of savoury biscuits. Add to dressings for salad or sweet syrups for desserts.