Poppy seeds contain up to 50% of edible oil, which is extracted by either cold or hot expression. It has Iodine value of 132-142 and Saponification value of 188-196. In India, the oil is generally extracted by cold pressing the seed in small presses in homes or small establishments (oil yield about 20%). Raw cold-pressed oil is pale to golden yellow in colour.
Poppy seeds have long been thought to have health benefits. Ancient Greek athletes often consumed a mixture of poppy seeds, honey and wine for health and strength.
Types of Poppy Seed Oil
Hot pressed oil is largely used in soap making. It may be rendered edible by refining. The oil yield from black and white seed is about the same, but the former is more commonly used for expression of the oil because of its easier cultivation. However, white seeds reported to yield the finest oil. Seeds from the capsules, which have not been scarified for opium, give a higher yield of oil than from those scarified.
In the 19th century poppy seed oil was used as cooking oil, lamp oil, and varnish, and was used to make paints and soaps. Today, all of these uses continue, and poppy seed oil has additional culinary and pharmaceutical uses.
Poppy seed oil was sometimes added to olive and almond oils as Adulterant. Poppy seed oil is widely used for culinary purposes. Poppy seed oil has a faint aroma and a pleasant taste. It is free from narcotic properties and is used mixed with olive oil or as salad oil. It has a longer shelf life than other oils and possesses no narcotic effects.
|More Articles in Poppy Seeds (2)|