Poppy Seeds (500 gram) Australian Blue (Bread Seed) Poppy Seeds (Papaver somniferum)
Premium quality Australian Blue Poppy seeds.
Nutty and pleasant in taste, poppy seeds are a nutritious super-food. Although the seeds are obtained from the dry pods of the opium poppy (Papaver somniferum), they are free of the opiate alkaloids. The Poppy plant is a biennial herb of East Mediterranean and Asia Minor origin, belonging to the Papaveraceae family, in the genus: Papaver.
Poppy seeds contain many plant derived compounds that have been found to have anti-oxidant, disease preventing and health promoting properties.
Poppy seeds outer husk is a good source of dietary fiber. 100 g raw seeds provide 19.5 g or 51% of recommended daily levels (RDA) of fiber. Much of this fiber is metabolically inert content which helps increase bulk of the food by absorbing water down the digestive tract and thereby easing constipation problem.
Additionally, dietary fiber binds to bile salts (a product of cholesterol) and decrease their re-absorption in the colon. It thus helps in a further decrease in blood LDL cholesterol levels.
The seeds are excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Many of these vitamins functions as co-factors in substrate metabolism especially fat and carbohydrates.
Poppy seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper is utilized in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.
Usage: 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’s, and confectioneries. 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.
Shipping Restrictions: We do not ship this product outside New Zealand.