We’re just past the first weekend of spring. Crocuses, daffodils and early cherry blossom are washed in gentle sunshine one day, cool rain the next. There is lots of fresh snow in the local mountains, a reminder that winter isn’t done with us yet. But that doesn’t deter keen gardeners from flocking to nurseries and garden centres to pick out what they need for the coming season. Seeds, seedlings, shrubs, potting soil, manure, flowerpots. Maybe even a garden gnome or two.
Doing a spot of spring cleaning of the contents of my freezer, I came upon a packet of white poppy seed that had somehow escaped my attention these past months. They’re still fresh and viable, though strictly in the culinary sense. They certainly aren’t going to be planted in my garden, given that they might grow into something quite illegal!
“Papaver somniferum, the Opium poppy, is the species of plant from which opium and poppy seeds are derived. Opium is the source of many narcotics, including morphine (and its derivative heroin), thebaine, codeine, papaverine, and noscapine. The Latin botanical name means the “sleep-bringing poppy”, referring to the sedative properties of some of these opiates.”
Well! No, these are just going into something I enjoyed at home in Coorg recently. One of my favourite (and perfectly legal) desserts – kaskasé* payasa.
