Poppy seeds have been cultivated for over 3000 years, primarily in Mediterranean countries. The opium poppy plant, from which poppy seeds are harvested, is native to parts of Europe, North Africa, and Western Asia. One of the earliest mentions of poppy cultivation is found in ancient Greek texts from the Mediterranean region. The Moors introduced poppy seed crops to Spain in the 8th century AD which were later spread throughout Europe. Today, major producers of poppy seeds include Turkey, Spain, the Netherlands and India.

Poppy Seeds are a nutritious food, providing various vitamins, minerals, and other nutrients. One tablespoon of poppy seeds contains about 100 calories and is a good source of fiber, iron, calcium, manganese, and vitamin K. They are especially high in healthy fats like monounsaturated and polyunsaturated fats. The seeds also contain phytosterols that have cholesterol lowering properties. Being alkaline in nature, poppy seeds aid in balancing bodily pH levels as well. Their nutty flavor also enhances the taste of various baked goods and dishes.

Poppy seeds have widespread culinary uses across many cuisines globally. They are commonly used as a spice or condiment in dishes from Eastern Europe, Middle East and Asia. In many parts of Europe, poppy seed is used in various types of breads like rolls and bagels to add texture and flavor. Indian cuisine utilizes ground poppy seeds to make fillings for savory snacks. The seeds are also sprinkled on top of sweet pastries, cakes and strudels in Germany and Austria. Some traditional recipes from the eastern Mediterranean include poppy seed cake, poppy seed soup and poppyseed strudel. In addition, the seeds are used as a thickening agent in some Asian noodle and pasta dishes.

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