Know more about Posto (Poppy Seeds)

Every cuisine has a few basic ingredients which are used quite often to prepare a variety of dishes. In Bengali cuisine such common ingredients are Mustard Seeds and Mustard Oil, Turmeric, Ginger, Panch Fhoron, Cumin, Fennel and Poppy Seeds (also known as Posto in Bengali). I think it will be correct to say that you will find all these items in any Bengali’s kitchen. While we have used the other ingredients quite a few times in our recipes, I think it will be best to know more about Posto before we start discussing the recipe – Kancha Posto.

In India I have always seen and used only the white poppy seeds but here in the U.S, you can also find blue/ gray seeds. While the white Posto is sweeter in taste, the blue/ gray ones are slightly bitter and that’s why the latter are usually added to sweet baking goods to complement the taste. Since we will be using only the white poppy seeds in our Indian recipes, I would suggest you to get it from the local Indian store. As we do with all our spices, Posto should also be stored in an airtight container in a cool, dry and dark place so that it can stay fresh for up to six months. 

If you are feeling curious about the taste of Posto then go ahead take a few seeds and chew on it. Posto has a nutty and aromatic flavor and because of this it is used in the preparation of a variety of dishes like Alu Posto (stir fried potatoes with poppy seeds), Chicken Rezala (Chicken gravy with a paste of poppy seeds and cashew), Postor Bora (poppy seeds fritters with all purpose flour, onion and green chili), Jhinge Posto (Ridge gourd with poppy seeds), Fish Curry (with mustard and poppy seeds) and the list goes on and on. It will also be interesting to know here that Posto has many health benefits as well. It is rich in antioxidants and high in Oleic acid which helps to lower the bad cholesterol and increase the good cholesterol levels in the blood. Posto is also high in fiber and helps in the digestion process. It also contains good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Dried poppy seeds are known to soothe the nervous irritability and act as painkillers. 

Whenever you are using Posto, always remember that every recipe will use a different amount. I also recommend to wash it before adding in any dish. Take a tea strainer and put the measured poppy seeds in it. Open the tap lightly and place the strainer below it. Swirl the poppy seeds with your finger and after the seeds settle, close the tap and transfer the washed seeds to the Nutri bullet to make a paste. If the dish demands whole seeds, then you can add the Posto in the dish right after washing it.

Know any other dishes prepared with Poppy seeds? Post in the comment section.

Bon Appetit!


Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
• Postor Bora (Bengali recipe: Poppy Seed Fritters)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Jhinge Alu Posto (Ridge Gourd and Potatoes With Poppy Seeds)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Thandai (Refreshing Indian Drink)