HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Article Home -> Recipe Information Quick Guide to Poppy Seeds, published on 23 Apr 2007 Poppy seeds are harvested from the poppy plant. Poppies are thought to have originated in Western Asia and have been cultivated in Europe since prehistoric times. While poppy seeds are harvested from the same plant that produces opium, the seeds contain no narcotic substances. Poppy seeds have long been a favorite ingredient in Central and Eastern European dishes as Jewish challah, Bavarian strudel and Czechoslovakian kolacky. Buying and Storing Poppy Seeds: Purchase dark, shiny seeds, dull looking seeds could be old and rancid. Store poppy seeds in a tightly lidded container in a cool, dry place. Alternately, they may be refrigerated up to 3 weeks or frozen up to 3 months. Toasting or Grinding Poppy Seeds: Sprinkle whole poppy seeds over bread or rolls before baking, toasting will release their flavor. The flavor of ground poppy seeds is even stronger and richer. To grind the seeds-place poppy seeds in a bowl and add boiling water to cover.Let seeds soak overnight. The next day, drain seeds well and place them between 2 sheets of wax paper. Crush poppy seeds with a rolling pin. Some Uses for Poppy Seeds: *Polish Noodles with Poppy Seeds-Scald 1 cup milk with 1 cup whole or ground poppy seeds and 1/3 cup sugar. Simmer 5 minutes. Stir mixture into 1 pound cooked egg noodles. *Add 1/2 cup whole poppy seeds to the batter when making coffee cake. *Poppy Seed Dressing-Combine 1 large egg, 1/4 cup sugar, 1 tbsp. Dijon mustard, 2/3 cup red wine vinegar, 3 tbsp. grated onion and 1/8 tsp. salt in a food processor. Blend well. With processor running, Gradually pour in 2 cups vegetable oil to emulsify. Stir in 3 tbsp. whole poppy seeds. Refrigerate in a tightly covered container. Stir well before serving. By Chef Jeff for www.recipequick.com . Related Articles •   All About Cilantro •   Common Recipe Abbreviations •   How to Roast and Peel Peppers and Chiles •   Common Recipe Substitutions •   Quick Guide to Chocolate •   Quick Guide to Kohlrabi •   Quick Guide to Salt •   Quick Guide to Corned Beef Brisket •   Quick Guide to Butter Related Recipes •   Bootleg Beans •   Christmas Cranberry-Pistachio Fudge •   Baked Stuffed Salmon •   Instant crust •   Jamaican Jerk Chicken •   Real Kool Cookies •   Three Cheese Pizza •   Kingsville Punch •   Blue Cornbread •   Golden Cornbread •   Outback SteakhouseŽ Ranch Salad Dressing •   Easy Breakfast Nacho Bake •   Ravioli with Black Bean Salsa •   Bob Evan's Sausage Gravy •   Steak Diane •   Peach Cobbler •   Coconut Dream Cake •   Barbecued Green Beans •   Yorkshire Pudding •   Apple-Cinnamon Granola Bread

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