Poppy Seed

Unfortunately, I wasn’t a fan of these. I run a cottage bakery that prides itself in wholesome, nutritious, kosher (when possible) and most of all, ORGANIC recipes. I’ve noticed that one of the most common ingredients I use, poppy seeds, seem to vary quite a bit from vendor to vendor both on price, flavor, and quality. The seeds that seem to work best in my recipes and seem to get the most positive customer feedback are free from “washing” or “treatment”. When they arrive squeaky clean with no earthy debris or flavor, you pretty much know they’ve been overly processed. This results in an almost flavorless or sometimes peppery flavored seed that most certainly doesn’t work in sweet recipes. Haven’t really enjoyed them in savory recipes either. Whereas , the more earthy looking and smelling seeds have a nice, nutty, bold but not spicy flavor and aroma. I do hand clean the debris from them, which yes, can be tedious, but I prefer doing that rather than them arriving that way because it lets me know what I’m getting and serving my customers is as natural as possible. I know most bakers feel the same so I don’t know why companies think we will enjoy receiving them processed.