Other
Khus khus
White poppy seeds, the pale seeds of Papaver somniferum used in Indian cooking under the name khus khus. They are soaked and ground into rich sauces.
Origin
A spice seed of South Asian cooking, the same species as the darker poppy seed.
Flavour
Nutty and mild, creamier once ground.
How to use it
Soak and grind a small quantity for korma and biryani sauces.
Storage
Refrigerate. Poppy seed oil turns stale.
Recipes using it
No published recipes use this yet.
