Poppy Seeds / Khas Khas
ケシの実が作る魔法のペースト！宮廷カレーの濃厚なとろみの正体
Description
Seeds of the opium poppy. Contains absolutely no narcotic components. Soaking in water and pasting gives a rich nutty flavor and luxurious thickness to curries.
Classification: For Maniacs,Seed Spice,Thickening
Shops selling Poppy Seeds / Khas Khas
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Soak white poppy seeds (Khas Khas) in a little lukewarm water for 30-
- mins to soften.
- Put in a mixer (or mortar), add a little water, grind into an extremely smooth paste until grittiness disappears.
- Dissolve this paste into Mughal court curries (Korma) or Bengali sauces, granting premium richness and natural thickness.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cashew nut paste (perfect sub for the role of richness and thickening)
Pairing
Korma (mild curry), Aloo Posto (Bengali potato stir-fry)
Trivia
[Hardcore] Unlike the 'black poppy seeds' topped on Western breads, Indian cooking mainly uses 'white poppy seeds'. Called 'Posto' in East India's Bengal, potato dishes using this are Bengali soul food.
Eating tips & etiquette
[Unique Eating] Without pasting, dry-roast directly in a pan, coating around Indian sweets (Ladoo/Halwa) to enjoy as a popping texture accent!
Allergen
None