Countries Around the World That Use Poppy Seeds

January 13, 2026 •

4 min read

The Czech Republic is the world's largest producer and consumer of edible poppy seeds, with an average person consuming up to 400 grams annually. Many other countries, particularly throughout Central and Eastern Europe and South Asia, also feature poppy seeds prominently in their unique culinary traditions.

Quick Summary

This article explores the global use of poppy seeds in various cuisines, including their roles in Eastern European pastries, Indian curries, and Middle Eastern baking. Learn about the different types of seeds, their preparation methods, and their cultural significance.

Key Points

European Staple: In countries like the Czech Republic, Poland, and Hungary, poppy seeds are a deeply ingrained culinary tradition, often appearing in holiday pastries and desserts.
Indian Thickener: South Asian cuisine uses white poppy seeds (khus khus) primarily as a thickener for creamy sauces and curries, like the Bengali aloo posto.
Middle Eastern Garnish: In the Middle East, poppy seeds are frequently sprinkled on breads and pastries for texture and flavor, as seen in Turkish and Ashkenazi Jewish cooking.
Global Application: Beyond these regions, poppy seeds are used globally in baked goods, salad dressings, and as a general topping, such as on bagels in North America.
Culinary Versatility: The application of poppy seeds varies significantly by region, from being a main ingredient ground into a paste to being a simple garnish, showing its remarkable versatility.

Poppy Seeds in Central and Eastern European Cuisine

Poppy seeds are an integral and cherished ingredient in the culinary traditions of Central and Eastern European nations. They are used in countless sweet and savory dishes, often serving as a key filling or topping for baked goods. The sweet, slightly nutty flavor is a staple in holiday baking and everyday treats across the region.

Traditional Dishes by Country

Czech Republic & Slovakia: As the world's largest producer of edible poppy seeds, the Czech Republic uses them in everything from sweet pastries like makový závin (poppy seed roll) and kolache to savory dishes like nudle s mákem (noodles with poppy seeds). Slovakia has its own version of the poppy seed roll, called makovník.
Poland: Polish cuisine features poppy seeds heavily, especially during Christmas. Traditional dishes include makowiec, a sweet poppy seed roll, and kluski z makiem, a poppy seed noodle dish.
Hungary: Hungarians also prepare a rich poppy seed roll called mákos bejgli, a Christmas and Easter tradition. Another popular dessert is mákos guba, a bread pudding with poppy seeds, milk, and vanilla.
Germany & Austria: In these countries, poppy seeds are used for pastries such as Mohnstrudel and Germknödel, a yeast dumpling often served with a plum jam filling and topped with a mix of poppy seeds and sugar.
Russia & Ukraine: The tradition of using poppy seeds in rolls and pastries extends into these countries, with dishes like rulet s makom (poppy seed roll) and kutia, a sweet grain and poppy seed pudding, featuring prominently during holidays.

Poppy Seeds in Indian and South Asian Cooking

In Indian and South Asian cuisine, white poppy seeds (also known as khus khus) are a versatile and essential ingredient. Unlike their European counterparts, they are rarely used as a visible topping. Instead, they are typically ground into a paste to thicken sauces, gravies, and curries, or added to sweets for texture and flavor.

Common Culinary Applications

Gravies and Curries: Ground white poppy seeds are used as a thickening agent in many curries across India, providing a creamy texture and nutty flavor to dishes like korma.
Traditional Bengali Dishes: In Bengali cuisine, a classic dish is aloo posto, which features potatoes cooked with a ground poppy seed paste. There are also many variations that incorporate other vegetables or proteins with the poppy seed paste.
Breads and Sweets: Poppy seeds are sometimes sprinkled on flatbreads like kulcha and naan in Kashmir for flavor and texture. They are also used in desserts like karanji, a sweet fried pastry.

Poppy Seeds in Middle Eastern Cuisine

Poppy seeds hold a place in Middle Eastern culinary traditions, particularly in baking. They are used to sprinkle on and flavor breads and pastries, much like in Europe. The use of poppy seeds dates back to ancient times in this region.

Turkey: In Turkey, poppy seeds are used in desserts like haşhaşlı çörek (a type of sweet pastry or roll) and are also made into halva.
Jewish Cuisine: Many Ashkenazi Jewish communities in the Middle East and elsewhere use poppy seeds extensively, especially for the holiday of Purim. Traditional pastries include hamantashen and poppy seed babka.

Comparison of Poppy Seed Usage


Culinary Region	Primary Use	Seed Type	Traditional Dishes	Key Difference
Central & Eastern Europe	Fillings and toppings for sweet and savory baked goods.	Blue/black poppy seeds.	Mákos bejgli, makowiec, makový závin.	Used mostly whole or ground into a paste for fillings in sweet applications.
India & South Asia	Thickening agent for gravies, curries, and sauces.	White/beige poppy seeds (khus khus).	Aloo posto, korma, and various sweets.	Soaked and ground into a paste to add richness and texture.
Middle East	Sprinkled on breads and pastries; used in desserts.	Blue and white seeds.	Haşhaşlı çörek, hamantashen.	Used for flavor and garnish, often complementing honey or sugar.
North America	Toppings for bagels and buns; ingredients in muffins and salad dressings.	Blue/black poppy seeds.	Lemon poppy seed muffins, poppy seed bagels, salad dressing.	Generally, a sprinkle or added for a milder flavor; less intense use than in Europe.

Conclusion

The humble poppy seed is a testament to the incredible diversity of global gastronomy. From the hearty, dense fillings of Central European pastries to the creamy, thickening base of South Asian curries, and the flavorful garnish on Middle Eastern baked goods, its applications are as varied as the cultures that embrace it. While its history is complex due to the plant's dual nature, commercially available poppy seeds have carved a delicious and safe niche in kitchens worldwide, adding nutty flavor, texture, and cultural richness to a wide array of beloved dishes.

Frequently Asked Questions

The Czech Republic is by far the largest consumer of edible poppy seeds, with citizens consuming an average of 380 to 400 grams per year.

While poppy seeds used for culinary purposes are legal in many countries, including the U.S., Canada, and throughout Europe, there are regions with restrictions. For example, the United Arab Emirates and some parts of Southeast Asia have strict laws regarding possession.

Yes, there are different varieties. The most common for culinary use are the bluish-gray seeds popular in European cooking and the white or beige seeds (khus khus) used predominantly in Indian cuisine.

In Indian cooking, especially in Bengali dishes, white poppy seeds are often soaked, ground into a paste, and used as a thickening agent for gravies and curries.

In many Eastern European cultures, poppy seeds symbolize prosperity, wealth, and good fortune, especially when used in holiday baking during Christmas and Easter.

Yes, poppy seeds are rich in fiber, calcium, magnesium, and healthy fats. In traditional medicine, they have been associated with aiding digestion and promoting sleep.

Yes. While culinary poppy seeds are processed to remove opium alkaloids, consuming very large quantities can potentially lead to a false positive result for opioids on a drug test. It is a documented phenomenon.