posto
Poppy seeds are rich in manganese, copper, and magnesium, and provide a modest amount of plant-based protein and dietary fiber. They are also a source of lignans and polyphenols, compounds with antioxidant properties.
About
Posto refers to poppy seeds (Papaver somniferum), the small, kidney-shaped seeds harvested from the seed pods of the opium poppy plant. Widely used across Indian, particularly Bengali, cuisine, these seeds are slate-blue to gray-black in color and measure approximately 1-2 millimeters in length. The seeds have a subtle, slightly nutty and earthy flavor that intensifies when roasted or fried, and they contain no narcotic compounds when culinary varieties are used. Posto is typically sold whole or ground into a fine paste, and the paste form is particularly characteristic of Bengali cooking.
In India, posto is one of the oldest spice components, with evidence of poppy seed use dating back thousands of years. The spice is also known as khus-khus in some regions and alkaloid-free culinary varieties are specifically cultivated for food use, distinct from pharmaceutical or illicit opium-producing varieties.
Culinary Uses
Posto is a cornerstone ingredient in Bengali cuisine, most famously used to make posto bata (poppy seed paste), which serves as a base for numerous curries, particularly vegetable dishes like posted lau (pumpkin in poppy seed sauce) and postodil (dill with poppy seed). The seeds are ground into a smooth paste, often combined with coconut, spices, and aromatics to create rich, mildly sweet sauces. Beyond Bengal, posto appears in Assamese and Odia cuisines, used to thicken and enrich curries while imparting a distinctive subtle flavor. The seeds can be dry-roasted before grinding to enhance their nutty notes, and they are sometimes used as a garnish or mixed into chutneys. Posto pairs particularly well with mild vegetables, seafood, and dairy products like yogurt.