Hindi Name: Post dana / Khuskhus

Botanical name: Papaver somniferum L 

Family name: Papaveraceae 

Commercial part: Seed

Indigenous to the Mediterranean region and Central Asia, Poppy is the dried seed of an annual herb. Poppy is probably the earliest plant to be cultivated by men. In Europe poppy is being cultivated since the Neolithic era and is an ancient cultigen. The spice poppy has its mention in the Ilias, an epic ascribed to the legendary Greek poet Homeros. 

In the ancient times poppy was valued for the oil obtained from its seeds; yet the narcotic and analgesic power of opium was well known to Greek medicine. Opium as a drug is a comparatively young development in Europe. In today's world poppy oil is an unusual specialty and is produced only in small quantities. The most common use is a cold-pressed quality suited for salads. 

Poppy seeds are not narcotic, however in Asia, poppy is much cultivated for culinary purposes and for the production of opium. Opium is obtained from the latex of the mature fruits by making incisions on them. Therefore, no opium reaches the seeds from the ovaries. Ground poppy seeds are common thickening agent in the Mughal cooking style of Northern India to obtain the sweet, mild, nutty flavor and aroma. Poppy's nutty taste is loved by the Japanese and used for the subtly flavored dishes typical for Japan. 

Indian poppy seeds are popularly used in carrot, pea and tomato dishes and in several types of dips. They are frequently sprinkled over chilled soups, savory pastry crusts, rolls and other bakery products. Cultivation of poppy in India is confined to a few regions in Uttar Pradesh and Punjab.