Poppy Seed – The protein-rich seeds of the opium poppy (Papaver somniferum, or “sleep-inducing poppy”) are used primarily in baked goods in the West. They are often sprinkled over breads and sweet buns, and ground into a paste as a filling for pastries. In India they are frequently ground and added to spice mixtures for kormas and curries and used in vegetable dishes. They range in color from almost black to slate-blue, pale brown, and cream-colored. Their subtle flavour and aroma are reminiscent of almonds and are enhanced by dry-roasting or baking. Because of their high oil content they tend to go rancid quickly, so buy them in small quantities and store them in the freezer. Although they contain none of the narcotic properties of the milky sap of the plant that is used to make opium, it is no urban legend that the consumption of poppy seeds can provide a false positive reaction for opiates in drug screenings.