Botanical Name: Papaver somniferum
- English: Poppy Seed
- Ayurvedic: Ahiphena, Aaphuuka, Post-daanaa (seed).
- Unani: Afyum. Tukhm-ekhashkhaash (seed).
- Siddha/Tamil: Kasakasa (seeds).
- Also, known as: Khashkhash, Abu An-Num, Abu An-Noom, Fin, Megon, Mekon; Megoni Good, Mekoni Kut (Seeds), Aphu Guti, Post, Posto Dana, Gradinski Mak, Opiev Mak; Makovo Seme (Seeds), Ying Suhk Hohk, Ying Su Qiao, Ying Su, Maanzaad, Slaapbol, Slaappapaver, Heulbol, Maankop, Opium Poppy, Garden Poppy, Khash-Khash, Shagheyegh, Pavot Somnifère, Pavot À Opium, Pavot Des Jardins, Mohn, Schlafmohn, Gartenmohn, Ölmohn, Opiummohn, Mikon I Ipnoforos, Paparouna, Afioni, Khas-Khas, Aphim Posta, Khaskhas, Posta, Mák, Kerti Mák, Papavero (Sonnifero), Keshi, Papi, Aphimu, Gasagase, Khash-Khash, Apyeon, Apyon, Popi, Yanggwibi, Kas Kas, Kaskasu, Karuppu, Aphim, Mak Lekarski, Papoila, Dormideira; Papoula, Post, Khaskhas, Mac, Mac De Gradină, Mac Somnifer, Mak Snotvornyj, Opijnyj Mak, Ahiphena, Ababa, Adormidera (Soporifera), Amapola, Amapola Real, Semillas De Amapola, Vallmo, Opiumvallmo, Casacasa, Kasakasa, Postakkai, Abhini, Gasagasaalu, Postukaya, Ton Fin, Mak Snodijnyj, Khashkhash, Post, Papawersaad, Maanzaad, Ying Su, Ya Pian, Graines De Pivot, Mohnsamen, Aphim, Seme Di Papavero, Keshi, Semilla De Amapola, Aaphim, Postadaanaa, Postabeej, Khaskhas, Apheem, Postadaanaa, Khaskhas, Khasabija, Gasgase, Aapheen, Aphini, Avin, Karappu, Kashkash, Aalan, Khaskhas, Aapu, Kasakash, Posttakkaai, Avinee, Gasgashaalu, Nallamandu, and Apheem.
Parts Used: Ripe seeds
Papaver somniferum, is an erect, herbaceous annual, varying much in the color of its flowers, as well as in the shape of the fruit and color of the seeds. The flowers vary in color from pure white to reddish purple. In the wild plant, they are pale lilac with a purple spot at the base of each petal. Flowers are regular, 7-9 cm wide, four petals, usually red, sometimes white, light or dark red. It has two sepals, falls as a flower opens. Inflorescence of 1-2 flowers, solitary flowers terminating branches. Leaves are alternate and bluish green. Lowest leaves short-stalked, upper leaves stalkless, amplexicaul. Blade narrowly elliptic to ovate, with inconsistent toothed margins. Seeds are small, about 1-1.15 mm long, round to reniform or kidney-shaped, generally dirty white, occasionally found mingled with a few brownish or greyish colored seeds; surface coarsely reticulated, larger network enclosing within, numerous irregular smaller reticulations and oily in taste. They have a nutty aroma and taste.
Poppy seeds are used as a spice, condiment or garnish and are best known in Europe and North America for their use in confectionery inside or more often on top of various types of pastries, bread, hamburger or hot dog buns, bread rolls, poppy seed muffins, rusks, crackers, bagels, and sponge cakes. In India, Pakistan and Southeast Asia, white poppy seeds are often fried to bring out the nutty flavor and are then used in the form of a paste as a thickener for Indian and Malay-style curries. There are different varieties of poppy seeds. Some of the popular types are: 1) Blue poppy seeds - Also called European poppy seeds as they are mostly seen on Western bread and in confectionery. 2)White poppy seeds - Also called Indian or Asian poppy seeds, they are featured in the respective cuisines.
How to use:
As a spice.
Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.