The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil.
Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods.they are used in and on many food items such as rusk, bagles, muffins and cakes, for example, sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds.
In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency.
English: Poppy seeds/Cassia
Tamil: Kasakasa ( கசகச)
Telugu: Gasagasa (గసగస)/Gasagasla/Gasulu
Hindi: Khas Khas (खस खस)
Kannada: Gasagase (ಗಸಗಸೆ)
Malayalam: Kashakasha
Malayalam: Kashakasha
