Poppy seed

(Graine de pavot, পোস্তদানা, Seme di papavero or खसखस)

Obtained from the opium poppy, poppy seeds have been harvested from dried seed pods by various civilizations for thousands of years. These tiny kidney-shaped seeds are less than a millimeter in length, and have a pitted surface. They are used as an ingredient in many foods, and are pressed to yield poppyseed oil.

In Indian cuisine, white poppy seeds are commonly used in the preparation of korma. In West Bengal and Bangladesh, white poppy seeds are called posto (পোস্তো), and are used as the main ingredient in a variety of dishes. The ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step.