Red Poppy Seeds, Organic - NOW 50% OFF

Name: Red Poppy Seeds, Organic - NOW 50% OFF
Brand: Hodmedod's Whole Foods
SKU: -OGPR/1K
Price: 5.48 GBP
Availability: InStock

Size - buy more & save

swatch-300g

300g £2.95

swatch-1kg-save-10-50-off

1kg - SAVE 10% + 50% OFF £5.48

swatch-5kg-save-20

5kg - SAVE 20% £39.36

swatch-20kg-save-30

20kg - SAVE 30% £137.76

Free UK delivery on all orders over £50

Organic red poppy seeds from an accidental crop on the Kingsclere Estate in Hampshire.

We've some 1kg bags with a very short date - best before end October 2026 but still in good shape. Snap them up at 50% off.

Organic farmers often find wild poppies growing in their cereal fields. Large numbers of poppy plants can reduce cereal yields but generally they’re not a problem and bring beneficial diversity above and below the ground.

We’ve been learning how to harvest and separate such edible ‘weed’ seeds from other crops. These poppy seeds are the fruits of that work.

The fine dark seeds of the common field poppy have historically been used in baking, added to batter or dough, or as a topping for biscuits and bread. In Eastern Europe the seeds are boiled in milk or water, ground and sweetened to produce a paste filling for pastries. The seeds are also pressed to produce culinary oil, much valued in France.

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

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.
Unpasteurised seed - do not consume raw.
Ingredients

Red Poppy Seed

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

Suitable for vegans and vegetarians

Category: Poppy Seeds , Special Offer , spice

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Poppy Seed Loaf

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Recipes using Red Poppy Seeds, Organic - NOW 50% OFF

Wholegrain Cheese & Poppy Seed Scones

View Full Recipe

Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.

These scones are particularly delicious made with revolutionary YQ population wheat flour, which provides a beautiful depth of flavour. They're a perfect snack or accompaniment to soup, and are even better on the second or third day when toasted or pan-fried in butter.

Makes 8 scones.

Ingredients

440g YQ Wholegrain Wheat Flour
3 tsp Baking Powder
1.5 tsp Salt
Small pinch Sugar
Generous pinch Black Pepper, freshly ground
1/4 tsp Nutmeg, freshly ground
200g Unsalted Butter, cold and cubed
170g Hard Cheese, grated (a mix of cheeses works well)
40g Poppy Seeds
140ml Whole Milk
60ml Buttermilk or Yoghurt
1 Egg, roughly beaten (for glaze)

Method

Preheat your oven to 220°C fan.
Sift the flour through a fine mesh sieve into a large bowl. Set the remaining bran aside for later.
Add the baking powder, salt, sugar, nutmeg, and pepper to the bowl and mix well.
Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cool.
Stir in the grated cheese and poppy seeds until evenly distributed.
Whisk the milk and buttermilk/yoghurt together in a jug. Make a well in the center of the dry ingredients and pour in the liquid.
Use a knife to bring the ingredients together until just combined; do not overwork the dough.
Turn onto a lightly floured surface and shape into a rectangle 2.5cm thick.
Cut into 8 equal squares or rectangles using a serrated knife and place on a lined baking tray.
Brush with the beaten egg and sprinkle with the reserved bran (or extra poppy seeds).
Bake for 12-14 minutes until risen and golden brown.
Allow to cool before eating. Store in an airtight container for up to 3 days.

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

Wholegrain Cheese & Poppy Seed Scones
Poppy Seed Loaf
View All Recipes

Wholegrain Cheese & Poppy Seed Scones

View Full Recipe

Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.

These scones are particularly delicious made with revolutionary YQ population wheat flour, which provides a beautiful depth of flavour. They're a perfect snack or accompaniment to soup, and are even better on the second or third day when toasted or pan-fried in butter.

Makes 8 scones.

Ingredients

440g YQ Wholegrain Wheat Flour
3 tsp Baking Powder
1.5 tsp Salt
Small pinch Sugar
Generous pinch Black Pepper, freshly ground
1/4 tsp Nutmeg, freshly ground
200g Unsalted Butter, cold and cubed
170g Hard Cheese, grated (a mix of cheeses works well)
40g Poppy Seeds
140ml Whole Milk
60ml Buttermilk or Yoghurt
1 Egg, roughly beaten (for glaze)

Method

Preheat your oven to 220°C fan.
Sift the flour through a fine mesh sieve into a large bowl. Set the remaining bran aside for later.
Add the baking powder, salt, sugar, nutmeg, and pepper to the bowl and mix well.
Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cool.
Stir in the grated cheese and poppy seeds until evenly distributed.
Whisk the milk and buttermilk/yoghurt together in a jug. Make a well in the center of the dry ingredients and pour in the liquid.
Use a knife to bring the ingredients together until just combined; do not overwork the dough.
Turn onto a lightly floured surface and shape into a rectangle 2.5cm thick.
Cut into 8 equal squares or rectangles using a serrated knife and place on a lined baking tray.
Brush with the beaten egg and sprinkle with the reserved bran (or extra poppy seeds).
Bake for 12-14 minutes until risen and golden brown.
Allow to cool before eating. Store in an airtight container for up to 3 days.

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.