Poppy Seeds. 

White poppy seeds are often referred to as 'Indian', 'Middle Eastern' or 'Asian' since they are featured in these cuisines. Poppy seed complements honey spread an bread, giving a nice contrast of texture.

 Fried in butter, poppy seed can be added to noodles or pasta. It flavours vegetables and their accompanying sauces, especially asparagus and root vegetables. Sprinkled into coleslaw, the seeds give a contrast of both colour and texture. They are used to top creamed potatoes and au gratin dishes, and sometimes appear in fish dishes.

 In Middle Eastern and Jewish cookery, poppy seeds go on breads and in cakes and candies and are often seen studding pretzels. The white poppy seed is generally used. Chappatis (Indian whole-wheat griddle breads) may contain it, and certain curries and varieties of mixed spice contain a small proportion of poppy. Its function in curry is partially to thicken the liquid and add texture. 

The whole seeds are used in chutneys. The oil expressed from poppy seeds, which the French call oillette, is used for culinary purposes and is an acceptable substitute for olive oil. The European poppy variety, Papaver rhoeas, is used to make a syrup similar to that of rose hips, which is occasionally used in soups.