Poppy seed, as the name indicates, is the seed of a poppy. The most common type of poppy seed is blue-grey in colour, with a mild flavour which is released when the seed is cooked. Poppy seeds are used extensively in Central European and Jewish cookery, in cakes, puddings, strudels and noodle dishes. They are also often sprinkled on bread, rolls and biscuits .
There is another type of poppy seed, white in colour, which is used mainly in Indian cookery. It has a sweet, nutty flavour.
Poppy seeds are very hard and therefore difficult to grind. Special poppy seed grinders are available in some European countries and in the United States but are not often seen in the United Kingdom.