Poppy seeds, the dope without guilt

The unkind Indian summer is here. To offer perfect solace from the oppression, our kitchens are also ready with its own storehouse of ingredients that offers you the perfect sleep — or, in more appropriate words, the dope without the sin.

When the sun is at the zenith kicking the mercury above the 40 degree Celsius mark, have a nice bath, follow it up with a meal of rice and vegetable — preferably diced potato — cooked in a rich gravy of poppy seeds, pull the curtains, turn on the AC and spread yourself on the bed.

Within minutes you will feel the force of gravity multiplying on the eyelids.

There is hardly anything as universally beneficial as the poppy seed in the Indian kitchen. Called posto or khus khus, it has been used in various societies of the world in different ages. The Encyclopaedia Britannica says specimens of the seed were found in prehistoric lakes in Switzerland. Egyptian papyrus scrolls mentioned it for its sedative properties.

The Minoan civilisation that flourished in the island of Crete in the bronze age (2,700-1,450 BC) cultivated poppy for its seed. So did the Sumerians.

Americans and Europeans often sprinkle poppy seeds on confectionaries and baked products. Jewish cuisine also use it in pastries.

Turkey is the world capital of poppy seeds, but Indians seem to have perfected the using it in a range of culinary applications.

In most kitchen of India, white poppy seeds are used for lending thickness, texture and flavour to different items. Many households prefer to grind poppy seeds and use it in conjunction with coconut.

One of the most adored preparations is aloo posto, which features a rich creamy gravy with diced potatoes that is best accompanied by rice. To cook it one must grind the seeds in kitchen stones — there are no shortcuts to heaven.

Mothers and grandmothers have improvised on this fountainhead preparation and have come up with a number of variants using different vegetables.

Onions can be used to stir up a similar dish. One can also replace potato with parval, or wax gourd or ridged gourd.

Another item that arouses animated discussions in eastern India is a paste of uncooked poppy seeds with mustard oil and chillies.

Poppy seeds can be applied with equal aplomb with animal protein too. Prawns and chicken in a rich paste of poppy seeds are delicacies in many households.

Another item that those with discerning palate sing paeans about is the poppy seed tikia, or postor bora. That is best savoured with a dash of green chillies.

Worshippers of poppy seeds, and they are a huge number, vow that they can have an entire meal with any of these curries and nothing else.

In many kitchens in Kashmir, poppy seeds are used to sprinkle on breads almost in the same manner as some Europeans who do it on pastries.

Down the years, poppy seeds have also been pasted and mixed with mil and other cold beverages.

Health freaks have a world of goodness to discover. These seeds are known to have properties that are good for thyroid, diabetes, high blood pressure, the digestive system and bones. And they can fight insomnia.

Though derived from poppy seeds, these sand-like granules certainly are not a narcotic. But in some countries of West Asia the use of the seed is banned that compels many Indians to gorge on it when they return home.

So, count your blessings and cook a meal with poppy seeds this weekend and enjoy the dope without the guilt.