posta
Also known as: poppy seeds, khus khus, posto, khas khas, opium poppy seeds, gasagase, kasakasa
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Also known as: poppy seeds, khus khus, posto, khas khas, opium poppy seeds, gasagase, kasakasa
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it lasts about 6 months. In the freezer, it can stay fresh for up to a year.
Check for a bitter or sharp 'off' smell, which indicates the oils have turned rancid. Fresh seeds should have a mild, nutty aroma.
White sesame seeds, soaked cashews, or melon seeds (magaj) are the best substitutes for achieving a similar creamy texture in gravies.
It is generally recommended to rinse them in a fine-mesh strainer to remove any dust or debris before soaking and grinding.
Yes, culinary poppy seeds are safe. While they come from the opium poppy, the seeds themselves contain negligible amounts of alkaloids.
It is primarily used as a thickener for gravies (like in Rezala or Posto dishes) and to add a distinct nutty flavor and creamy mouthfeel.
It is difficult to grind them dry because they are very small. They are best ground after soaking or using a specialized poppy seed mill.
Yes, it is calorie-dense (about 525 kcal per 100g) due to its high healthy fat content, so it should be used in moderation.
In traditional medicine, a paste of poppy seeds mixed with milk is often used as a natural remedy for insomnia due to its mild calming effect.
posta is a versatile ingredient found in cuisines around the world. With 525 calories per 100g and 18 grams of protein, it's a nutritious addition to many dishes.
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