Poppy seeds are a key ingredient in many Indian and Bangladeshi recipes. White poppy seeds, mild and slightly nutty, are often ground to thicken gravies in traditional curries like korma. In Bengal, they are used in posto, a paste-based dish often combined with potatoes or vegetables. The seeds are also a great topping for bread and baked goods, adding texture and a subtle flavor. When lightly roasted, they release a deeper aroma, enhancing savory dishes and desserts alike.
