Creamy white Indian poppy seeds are the kitchen staple you didn’t know you needed. They’ve been used for centuries in Indian cuisine as a thickener of curries and stews, and are the perfect dairy replacement if you’re tired of cashew cream! Soak them, grind them up and go wild - create dreamy coconut stews, curries, meat stews and kormas. Explore Bengali and Bangladeshi cuisine with their posto preparations, roll your homemade laddoos or vegan treats in them, create a mind-boggling variety of sweets and desserts! You can also make your own homemade poppy seed paste with these and use the paste as a filling for croissants and rolls, or thicken puddings and desserts with them! With most commercial pastes containing high levels of additives, you can now control the amount of sugar and emulsifiers that go into your baked goods. These poppy seeds can also be dry roasted till nutty and then used as a substitute for black poppy seeds in bagels and lemon cakes.
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