Common Name poppy Botanical Name Papaver somniferum L.Plant Family: Papaveraceae OverviewConstituentsPoppy seeds contain 40 to 50% fatty oil, although only about half the oil in the seed can be removed by pressing. Poppy seeds are rich in linoleic acid and oleic acid, unsaturated fatty acids that useful in human nutrition.Among the volatile components of poppy seeds, aliphatic hydrocarbons and aldehydes have been reported. The distinctive aroma of poppy seeds is due to 2-pentylfurane.Parts UsedDried seed, whole or crushed.Typical PreparationsDried seed, sometimes crushed and canned.SummaryWhile poppy seeds can be pressed for oil, they are most commonly used to flavor and to add flavor, texture and color to noodles, breads, and pastries. To bring out a nutty flavor, toast or crush before use. Most culinary grade Poppy seeds have been steam sterilized and are not of germination quality. Precautions Specific: No known precautions.General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only This information has not been evaluated by the Food and Drug Administration.This information is not intended to diagnose, treat, cure, or prevent any disease.Your browser does not support JavaScript.To view this page, enable JavaScript if it is disabled or upgrade your browser.