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White Poppy Seeds
100 - 150 Per Kilogram
5000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Firmness Firm Weight 0.6 g/1000 seeds Visual Defects None Freshness Fresh Taste Profile Mild, Nutty Purity 99.5 % Bulk Density 1.2 g/cm³ Water Activity 0.65 Size Small Appearance Dark Blue Color Blue Texture Smooth Shape Oval Odor/Aroma Mild, Nutty Acid Value 2 mg KOH/g Volatile Oil Content 3.5 % Aflatoxin B1 Not Detected ppb Aflatoxin B2 Not Detected ppb Aflatoxin G1 Not Detected ppb Aflatoxin G2 Not Detected ppb Total Aflatoxins Not Detected ppb Pesticide Residues Not Detected ppm (as per specific pesticides) Metal Contaminants (Pb) 0.1 ppm Metal Contaminants (Cd) 0.05 ppm Metal Contaminants (As) 0.02 ppm Metal Contaminants (Hg) 0.01 ppm Total Plate Count < 10 CFU/g Yeasts and Molds < 10 CFU/g E. coli Not Detected CFU/g Salmonella Not Detected Staphylococcus aureus Not Detected CFU/g Coliforms Not Detected CFU/g Listeria monocytogenes Not Detected
Indian White Poppy Seed
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Poppy seed (Khas Khas) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionary. Its seeds are demulcent and are used against constipation. The capsules are used as a sedative against irritant coughing and sleeplessness in the form syrup or extract. Culinary UsesIn the West, the blue poppy seeds are used principally in confectionery and in baking. Like several other spicy seeds, they are sprinkled on breads and buns and used in a variety of Western cakes and pastries, for example in poppy cakes, strudels and Danish pastries. Poppy seed complements honey spread an bread, giving a nice contrast of texture Fried in butter, poppy seed can be added to noodles or pasta. It flavours vegetables and their accompanying sauces, especially asparagus and root vegetables. Sprinkled into coleslaw, the seeds give a contrast of both colour and texture. They are used to top creamed potatoes and au gratin dishes, and sometimes appear in fish dishes. In Middle Eastern and Jewish cookery, poppy seeds go on breads and in cakes and candies and are often seen studding pretzels.
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White Poppy Seeds
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