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These pale creamy-beige seeds are called white poppy seeds. When cooked white poppy seeds have an earthy aroma and flavor. In some Moghlai and Hyderabadi dishes the seeds are pounded into a paste and used to thicken curries and sauces. They are often used for their grainy texture or roasted and sprinkled over vegetables and breads like naan. Poppy seeds ease fevers relieve stomach pains calm the mind and stimulate the digestion. Ingredients: White poppy seeds
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