Originally from Asia Minor, the poppy was introduced to Persia, India and Southeast Asia by Arab merchants before reaching Europe. Its flowers bear fruit in the form of pretty capsules which, when ripe, are cut open to extract the tiny purplish-blue seeds. Its aroma is particularly appreciated in Eastern Europe, where poppy seeds are used to flavour many pastries and cakes.
Poppy releases a slight taste of almond and hazelnut. It gives a delicious flavour to green salads, fruit salads and speciality breads.