Poppy Seeds are small, kidney-shaped seeds obtained from the poppy plant (Papaver somniferum). These seeds are commonly used in cooking and baking due to their mild, nutty flavor and crunchy texture. Poppy Seeds are available in two main varieties: white and blue, with the blue variety being more commonly used in cooking, while white poppy seeds are typically used in some Middle Eastern and Asian cuisines. In cooking, poppy seeds are used in both savory and sweet dishes. They are often sprinkled on top of bread, cakes, muffins, and cookies, or added to curries, salads, and vegetables for an extra crunch and subtle flavor. Poppy Seeds are also a key ingredient in many traditional dishes, such as poppy seed rolls, lemon-poppy seed cakes, and various Indian curry dishes. They can be used whole, ground into a paste, or added as a seasoning. From a nutritional perspective, Poppy Seeds are rich in fiber, essential fatty acids, and a variety of minerals such as calcium, magnesium, and iron. They also contain alkaloids and opiates, though in very small amounts, and are generally safe for culinary use. Poppy Seeds can be stored in a cool, dry place, in an airtight container to preserve their freshness. When stored properly, they can last for several months. Roasting or grinding poppy seeds can enhance their flavor, making them more aromatic and intensifying their taste.