Although we see more of this pretty garnish than formerly, it is not a modern idea - the Egyptians used poppy seeds more than 35 centuries ago. An unusual and rather lovely bluish colour when fresh, they turn brown and bitter when stale. To give a professional finish to dinner rolls, milk bread or a milk twist, brush the surface completely with egg glaze and sprinkle lightly with poppy seeds just before baking.
Uses: Sprinkled over salads or vegetables or used sparingly in baking as a flavouring.
To store: In an airtight container.