poppy seed

poppy seed, tiny dried seed of the opium poppy (Papaver somniferum), used as food, food flavoring, and the source of poppy-seed oil. Poppy seeds have no narcotic properties, because the fluid contained in the bud that becomes opium is present only before the seeds are fully formed, but cross-contamination during harvesting can occur. The plant is an herbaceous annual native Turkey, and the seeds have been used as a spice since ancient times. Indeed, the seed capsules have been found in Switzerland in the remains of prehistoric lake dwellings.

(Read Britannica’s essay “Can Eating Poppy Seeds Make You Fail a Drug Test?”)

Poppy seeds are small (about 1 mm [0.04 inch] in length), kidney-shaped, and grayish blue to dark blue in color. They have a faint nutlike aroma and a mild, nutty taste especially popular in breads and other baked goods. Poppy seed contains from 44 to 50 percent fixed oil, the principal components of which are linoleic and oleic acids.

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