Home > Food > Other Food Items >

Dried Poppy Seeds (Mak) 9oz
Bakers delight.  Pure dried poppy seeds for baking and cooking all those favorite Polish dishes.

Earn 10 Points for every dollar you spend!
Our Price: $6.95
UPC: 074854310479

Quantity in Stock: (Out of Stock)

Availability: Currently Unavailable
Product Code:

Bakers delight.  Pure dried poppy seeds for baking and cooking all those favorite Polish dishes.

Widely used in Polish cookery since the Middle Ages, originally poppies were brought to Poland from Hungary and Bohemia, To this day they play an important role in various sweet dishes and cakes, especially those associated with Christmas. Although educated people were aware of the opium connection in other countries, the variety available in Poland was regarded mainly as a culinary ingredient. Regarding poppyseeds mainly as a pastry filling or something to sprinkle on bread and rolls, French travelers to Poland centuries ago were surprised to see Poles eating  a poppyseed  filling or pudding (containing nuts, raisins and honey) by the spoonful.

In the Polish public mind, poppies were associated not so much with their sedative qualities, but rather had a certain ritual significance symbolizing abundance and fertility.

They were and continue to be an absolute must on the Poles’ single most important family occasion of the year – Wigilia or Christmas Eve supper. There they may appear in such dishes as:

** eggs noodles and poppyseeds (kluski/łaskami z makiem)

** Pastry sticks used to dip into poppyseed filling (łamańce z makiem)

** Silesian poppyseed dessert (makówki śląskie)

** Wheat, honey and poppyseed pudding (kutia)

** Pierogi with poppyseed filling (pierogi z makiem)

** Makowiec/strucla z makiem (poppyseed roll cake)

** Poppyseed torte (tort majowy)

** poppyseed teacakes (ciasteczka z makiem)

** poppyseed milk (mleczko makowe) – used as a topping  on desserts such as oat pudding (kisiel owsiany)

**Aside from Christmas, in the western city of Poznań, a special crescent roll containing a white-poppy filling is traditionally served on Martinmas (St Martin’s Day – 11th November). **As in other culture, poppyseeds are also used to sprinkle on breads and rolls before baking.

**Long before anyone had heard of Omega-6, poppyseed oil was prized for its taste properties and nutrition as a flavoring for different foods such as groats.

**Poppies were once a nutritious fodder crop containing 32% vegetable protein.

**In the 1970s, Polish hippies and squat dwellers learnt that a crude type of heroin could be made by boiling poppyseed stems. The resultant brown liquid known in the slang of the day as “kompot” (compote) and injected intravenously with a syringe.

As a little bonus, please accept the following recipe. Good luck!

Ciasteczka Z Makiem (Polish Poppyseed Cookies)
1/4 lb butter
2 3/4 cup flour
2/3 cup confectioners sugar
2 tsp baking powder
2 egg yolks
1 egg
3 Tbsp sour cream
3 Tbsp poppy seeds
Combine all ingredients and mix well. Knead dough for a few minutes
and refrigerate for 15 minutes.
Roll out dough 1/8 inch thick. Use cooking cutters to cut dough and place
on a greased cookie sheet. Bake for 10 minutes at 375 degrees F.

Smacznego! – Bon appétit!
Article and recipe above are courtesy of Mr Robert Strybel, Warsaw Correspondent , aka the Polish Answerman.
  • New wt. 9oz.
  • 100% Pure - No Added Preservatives
  • Product Of Poland

Browse for more products in the same category as this item:

Food > Other Food Items