I was exhausted on Tuesday, with a lot on my plate, so I told myself that I’d better leave another favourite ingredient for today. I hope you’ve had an excellent day from a culinary perspective!

Today: poppy seeds

What terrifies me the most when working with poppy seeds? That nobody would be there to help grind the poppy seeds (I’ve inherited a device from my grandmothers). J

Where do I get poppy seeds from? Romanian poppy seeds are my favourite – flavourful, crunchy, and tasty. It would be nice to try poppy seeds from Afghanistan or Iran, where poppies abound. In Iranian culture, however, cooking with this ingredient is forbidden.

Why do I love them? Poppy seed desserts taste differently from classical desserts. It is this bittersweet flavour that’s driving me crazy! The poppy seed oil is delicious, too!