POPPY SEEDS (KHASHKHASH) | HIMALAYAN CHEF
Himalayan Chef Poppy Seeds, also known as Khashkhash, are sourced from the finest quality poppy plants, ensuring 100% natural and pure seeds with a delicate nutty flavor and crunchy texture. Rich in essential nutrients and antioxidants, these seeds are free from artificial dyes and preservatives, making them a healthy addition to your culinary creations. We are dedicated to providing food that is pure, flavorful, and nutritious.
EXPERT RECOMMENDATIONS
Experts recommend using Himalayan Chef Poppy Seeds for their natural composition and numerous health benefits. Poppy seeds are known for their high content of dietary fiber, calcium, and healthy fats, making them a nutritious addition to both sweet and savory dishes.
KITCHEN TIPS!
Himalayan Chef Poppy Seeds are versatile and can be used in a variety of recipes. They are perfect for adding a subtle crunch and flavor to baked goods, salads, and desserts. Toast the seeds lightly to enhance their nutty flavor before using them in your recipes.
WHAT MAKES US DIFFERENT?
All Himalayan Chef products have received high-level International Certifications in their respective categories. The primary qualifying standard for every product is certification, ensuring that you receive the highest quality ingredients.
RECIPE OF POPPY SEED CAKE THAT BRINGS JOY
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a medium bowl, whisk together the Himalayan Chef all purpose flour, Himalayan Chef Poppy Seeds, baking powder, and Himalayan Chef pink salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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