Poppy Seed Oil

Poppy Seed Oil: Nutrition and Culinary Guide

Poppy seed oil — cold-pressed from the seeds of Papaver somniferum — is a delicate, light, pale golden oil with a mild, pleasant flavour that has been used in European cooking since at least the medieval period. It is produced primarily in France, the Czech Republic, and the Netherlands, where traditional cold-pressing from European poppy seeds produces high-quality oil. The oil contains no opiate compounds — as with poppy seeds themselves, the alkaloids are in the plant's latex and not in the mature seed or its oil. Poppy seed oil is historically significant as both a food oil and a drying oil used by artists (particularly in oil painting as a medium less prone to yellowing than linseed/flaxseed oil). It is very high in polyunsaturated fat (approximately 70% linoleic acid omega-6) and is not suitable for cooking.

Nutritional Value and Uses

Poppy seed oil provides 884 kcal and 100 g of fat per 100 g, with 13.5 g of saturated fat. Very high in omega-6 linoleic acid. As a food oil, use in cold dressings, finishing preparations, and as a salad oil — the mild character suits delicate preparations with fresh greens, vinaigrettes, and light preparations where stronger nut oils would overwhelm. Store refrigerated and use quickly after opening.