Description

Feature Description Identity Tiny, kidney-shaped seeds harvested from the dried seed pods of the opium poppy (Papaver somniferum). Appearance In Indian cooking, the common variety is pale, off-white, or yellowish-white (unlike the bluish-black seeds used in European baking). The seeds are extremely small, resembling fine granules. Flavor & Aroma They possess a delicate, subtle, and distinctly nutty flavor. When dry roasted, this nuttiness deepens. They also offer a pleasant, slight crunch when used whole. Culinary Use Khas Khas is rarely used as a visible garnish. Its main role in Indian cuisine is as a thickener and a base for gravies and curries. Preparation They are usually soaked in hot water for 30 minutes and then ground into a smooth, creamy paste (often with cashews, almonds, or onions) to give dishes a rich, creamy texture and a mild flavor boost. Common Dishes Essential for rich, heavy, and typically vegetarian curries like Korma, Malai Kofta, and Bengali Posto (a classic potato curry). Also used in Indian sweets like Kheer (pudding) and Thandai (a spiced drink). Packaging (50 g) A 50-gram pack is a small, convenient quantity, ideal for an individual or small family, or for a single preparation of a rich curry base