The ripe seeds of the poppy flower, which vary in colour from cream through to almost black. They have a slightly nutty aroma and flavour and are often sprinkled on bread and cakes, or crushed with honey or sugar to make pastry fillings. They are also used with spices in Indian and other Asian cooking.
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[12]Links
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[8] https://www.gourmed.net/en/recipes/easy-do/classic-mediterranean-tomato-sauce
[9] https://www.gourmed.net/en/recipes/child-friendly/mediterranean-chicken-pasta-recipe
[10] https://www.gourmed.net/en/recipes/all/milk-pudding-pie-yiannena-galatopita-yiannotiki
[11] https://www.gourmed.net/en/recipes/all/sensual-carrot-soup-orange-and-fennel
[12] https://www.gourmed.net/en/recipes/all-recipes/taramasalata-almonds-carp-roe-spread
