The red petals of the poppy were once used as a food colouring, but it is the seeds of the plant that are now used in cooking, especially sprinkled on bagels or mixed in with pastry fillings. The poppy takes its name from the Latin name for the plant, papaver, which English borrowed as popei in the eighth century and then respelt as poppy in the fifteenth century. The poppy in poppycock, an expression meaning utter nonsense that emerged in the United States in the mid nineteenth century, is not related to the poppy in poppy seed. Rather, it derives from the Dutch pappekak, meaning soft dung, which in turn goes back to the Latin pappa, meaning soft food, and cacare, meaning to defecate.
Poppy seeds are the tiny, round, grey seeds of an Oriental flowering plant. The seeds used in cooking do not have narcotic properties and are used as an ingredient or garnish in cakes, cookies, eggs, salads, and vegetables. In Europe, a mixture of ground poppy seeds with milk, nuts, sugar, etc. is used as a filling for cakes and pastries. The flavor of poppy seeds is rich, nutty, and oily.
The diminutive indigo-hued seeds of a particular variety of poppy blossom find their purpose adorning the surface of rolls, bread, and select pastries, lending them an ornamental touch. Additionally, these seeds serve as a delectable filling for yeast cakes and strudels, imparting a gentle yet unmistakable taste sensation.