Blue Poppy Seeds - NOW 25% OFF

Name: Blue Poppy Seeds - NOW 25% OFF
Brand: Hodmedod's Whole Foods
SKU: L-NGPO/300G
Price: 2.24 GBP
Availability: InStock

Size - buy more & save

swatch-300g

300g £2.24

swatch-1kg-save-10

1kg - SAVE 10% £6.72

swatch-5kg-save-20

5kg - SAVE 20% £29.90

swatch-25kg-save-30

25kg - SAVE 30% £130.81

Free UK delivery on all orders over £50

Nutty blue poppy seeds grown in Britain. Now with 25% off all pack sizes.

These beautiful dark seeds of the breadseed poppy (Papaver somniferum) are most used in baking, added to batter or dough, or as a topping for biscuits and bread.

Try poppy seeds toasted and stirred into mash or sprinkled on salads, veg or pasta.

Cooking
Ingredients
Nutrition

How to use

A tasty and nutritious addition to sweet or savoury baking. Add to doughs, cake mix and batters, or use as a topping for bread, biscuits and more.
Or toast and sprinkle on salads, coleslaw, vegetables or pasta, add to curries, or stir into mash. Also good in chutneys and dressings.

Suitable for vegans and vegetarians
Ingredients

Blue Poppy Seed

Unpasteurised seed - do not consume raw.

Allergy information

No allergens

Typical values	Per 100g
Energy	2200kJ (525kcal)
Fat	42g
of which saturates	4.5g
Carbohydrate	8.1g
of which sugars	3.0g
Fibre	20g
Protein	18g
Salt	<0.01g
Calcium	1,440mg
Magnesium	347mg
Iron	9.8mg
Zinc	7.9mg

Category: Poppy Seeds , Special Offer , spice

Lemon & Poppy Seed Porridge

Poppy Seed Loaf

Flamingo Peas

View All >

Naked Flamingo Peas, Organic

Split Flamingo Peas - Hodmedod's British Pulses & Grains

Naked Flamingo Peas, Organic

The organic flamingo has landed! We're...

From £2.99 GBP

Whole Flamingo Peas, Organic

Whole Flamingo Peas - Hodmedod's British Pulses & Grains

Whole Flamingo Peas, Organic

The organic flamingo has landed! We're...

From £2.69 GBP

The Seed Detective Bundle

Buy our bundle of Adam Alexander's...

From £29.99 GBP

Grist Bundle

Buy our bundle of Abra Berens'...

From £44.99 GBP

Hodmedod's Pulse Club - August Selection

Join our club to try our...

From £28.00 GBP

Wholemeal Sourdough Selection

Order freshly baked bread for dispatch...

From £20.95 GBP

Fava Bean Umami Paste

A purée of fermented beans full...

From £3.99 GBP

Olive Green Lentils

Tasty, versatile and easy to cook,...

From £4.35 GBP

Mix #1 - Broth

7 grains & pulses including Olive...

From £2.19 GBP

Recipes using Blue Poppy Seeds - NOW 25% OFF

Lemon & Poppy Seed Porridge

View Full Recipe

A beautifully creamy and comforting breakfast bowl that brings a bright, zesty twist to your morning routine. Combining standard kitchen staples with wholesome British-grown grains and seeds, this porridge is both uplifting and deeply nourishing. Serves 2.

Ingredients

80g Hodmedod's British Oats (rolled, jumbo or naked as you prefer)
2 tbsp Hodmedod's Blue Poppy Seeds
Juice and zest of 1 small lemon (can do ½ for a more subtle flavour)
1 tsp vanilla extract
Pinch of salt
200ml Plant-based milk
200–300ml water
1 tbsp good quality honey

To serve:

1 tbsp Hodmedod's Shelled Hemp Seeds
Greek or coconut yoghurt
Extra lemon zest
Honey, for drizzling

Method

Add the oats, milk, water, lemon juice, honey, vanilla extract and salt to a saucepan.
Cook over a low heat for 5-7 minutes, stirring frequently, until creamy.
Stir in the poppy seeds and cook for a further 1-2 minutes.
Add a little more water or milk if needed to reach your desired consistency.
Divide between two bowls and top with the hemp seeds, yoghurt, lemon zest and a drizzle of honey.

Poppy Seed Loaf

View Full Recipe

Try our new blue or red poppy seeds in this deliciously rich cake from Tereza Pospíšilová, inspired by her Czech heritage.

Tereza says, "I love poppy seed and we bake a lot with ground poppy seed in the Czech Republic and use it for tasty fillings in sweet baking, so that's what inspired me to create this recipe."

Makes 1 Cake

Ingredients

100g Naked Barley Flour
40g Ground Almonds
150g Poppy Seeds, ground
¼ tsp Cloves, ground
¼ tsp Cinnamon
1 tsp Baking Powder
2 Eggs
80g Ripe Banana
150g Greek Yoghurt
70g Soft Prunes, chopped
60g Browned Butter
3 tbsp Date Syrup
1 tbsp Maple Syrup
Pinch of Salt

Method

Heat the oven to 170°C and line a loaf tin with baking parchment.
Grind the poppy seeds in a manual grinder or a spice grinder. In a large bowl, mix together the flour, spices, baking powder, salt and ground poppy seed and stir well.
As the oven is heating up, put the butter into a small oven proof dish and leave it in the oven for about 10 minutes until it’s brown and smells divine. Once the butter is done, let it cool at room temperature.
Mash the banana with a fork and add it into the dry mix, then add the yoghurt and brown butter and stir well to combine. Add the eggs, date syrup, maple syrup and prunes and mix everything together and pour into the prepared tin.
Bake for about 40 minutes until a skewer comes out clean and the top is lightly golden. Let cool at room temperature and serve with fresh fruit, Greek yoghurt and maple syrup or some warm fruit compote. It’s also delicious toasted with some lightly salted butter.

View all recipes

Lemon & Poppy Seed Porridge
Poppy Seed Loaf
View All Recipes

Lemon & Poppy Seed Porridge

View Full Recipe

A beautifully creamy and comforting breakfast bowl that brings a bright, zesty twist to your morning routine. Combining standard kitchen staples with wholesome British-grown grains and seeds, this porridge is both uplifting and deeply nourishing. Serves 2.

Ingredients

80g Hodmedod's British Oats (rolled, jumbo or naked as you prefer)
2 tbsp Hodmedod's Blue Poppy Seeds
Juice and zest of 1 small lemon (can do ½ for a more subtle flavour)
1 tsp vanilla extract
Pinch of salt
200ml Plant-based milk
200–300ml water
1 tbsp good quality honey

To serve:

1 tbsp Hodmedod's Shelled Hemp Seeds
Greek or coconut yoghurt
Extra lemon zest
Honey, for drizzling

Method

Add the oats, milk, water, lemon juice, honey, vanilla extract and salt to a saucepan.
Cook over a low heat for 5-7 minutes, stirring frequently, until creamy.
Stir in the poppy seeds and cook for a further 1-2 minutes.
Add a little more water or milk if needed to reach your desired consistency.
Divide between two bowls and top with the hemp seeds, yoghurt, lemon zest and a drizzle of honey.

Poppy Seed Loaf

View Full Recipe

Try our new blue or red poppy seeds in this deliciously rich cake from Tereza Pospíšilová, inspired by her Czech heritage.

Tereza says, "I love poppy seed and we bake a lot with ground poppy seed in the Czech Republic and use it for tasty fillings in sweet baking, so that's what inspired me to create this recipe."

Makes 1 Cake

Ingredients

100g Naked Barley Flour
40g Ground Almonds
150g Poppy Seeds, ground
¼ tsp Cloves, ground
¼ tsp Cinnamon
1 tsp Baking Powder
2 Eggs
80g Ripe Banana
150g Greek Yoghurt
70g Soft Prunes, chopped
60g Browned Butter
3 tbsp Date Syrup
1 tbsp Maple Syrup
Pinch of Salt

Method

Heat the oven to 170°C and line a loaf tin with baking parchment.
Grind the poppy seeds in a manual grinder or a spice grinder. In a large bowl, mix together the flour, spices, baking powder, salt and ground poppy seed and stir well.
As the oven is heating up, put the butter into a small oven proof dish and leave it in the oven for about 10 minutes until it’s brown and smells divine. Once the butter is done, let it cool at room temperature.
Mash the banana with a fork and add it into the dry mix, then add the yoghurt and brown butter and stir well to combine. Add the eggs, date syrup, maple syrup and prunes and mix everything together and pour into the prepared tin.
Bake for about 40 minutes until a skewer comes out clean and the top is lightly golden. Let cool at room temperature and serve with fresh fruit, Greek yoghurt and maple syrup or some warm fruit compote. It’s also delicious toasted with some lightly salted butter.

Blue Poppy Seeds - NOW 25% OFF

How to use

Ingredients

Allergy information