Description
Maw Seeds have been used for many generations in many cultures
We use maw seeds mostly in breads in Europe where the blue is usually used as the flavours of nutty sweetness are enhanced with cooking and baking
Like so many spices humans have been consuming and trading spices for thousands of years, maw seeds have references in ancient Egypt
There is little flavour difference between maw seeds other than the colour, the main difference is how you would like your food to look - a mix of maw seeds blue and white on a freshly cooked bap is just good food!
Grown in Holland
Nutrition Facts Maw seeds
Amount Per 100 grams
Calories 525
Total Fat 42 g
Saturated fat 4.5 g
Polyunsaturated fat 29 g
Monounsaturated fat 6 g
Sodium 26 mg
Total Carbohydrate 28 g
Dietary fibre 20 g
Sugar 3 g
Protein 18 g
Packed in a unit that handles - MUSTARD - CELERY - SESAME
Poppy Seeds Blue - Quick Reference
- What is it? Whole blue-grey poppy seeds traditionally used in European and Middle Eastern baking.
- Flavour Mild, nutty and gently earthy, becoming more aromatic when toasted or ground.
- Common uses Breads, rolls, cakes, pastries, fillings, noodles, salads and seed toppings.
- Pairs well with Lemon, orange, honey, almond, butter, apple and soft cheese.
- How to use Sprinkle whole, toast lightly, or grind for fillings where a fuller flavour is wanted.
- Compare with Darker and usually more robust in appearance than white poppy seeds.
- Possible substitute White poppy seeds give a similar mild nuttiness with a paler finish.
- Storage Keep sealed in a cool, dry place; refrigeration can help preserve freshness after opening.
Good to know: Grinding breaks the seed coat and releases more of the nutty aroma than using the seeds whole.
