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White Poppy seeds are used around the world in various cuisines. In India, Iran and Turkey poppy seeds are known as khaskhas or haşhaş and are considered highly nutritious, mostly added in dough while baking bread, and recommended for pregnant women and new mothers.
White poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency.
Poppy seeds are a potential source of anti-cancer drugs.
In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer.
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