Whispers of Sweetness

Exploring White Poppy Seeds as a Culinary Thickener

White poppy seeds, derived from the opium poppy plant Papaver somniferum, are tiny, kidney-shaped seeds with a mild, nutty flavor.

Unlike their darker counterparts, white poppy seeds lack the characteristic bitterness, making them a popular choice for culinary use in various cuisines worldwide. These seeds are often used as a thickening agent, flavoring agent, or garnish in dishes ranging from baked goods to savory dishes.

Additionally, they are prized for their nutritional benefits, containing essential minerals such as calcium, magnesium, and phosphorus, along with healthy fats and dietary fiber. Whether incorporated into desserts, bread, or savory dishes, white poppy seeds add both texture and subtle flavor, enhancing the culinary experience.

Goan Vindaloo

SpiceBreeze

Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.

We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.

Customer Review: "I ventured to make the Vindaloo Indian dish. Wow, it was really tasty. I chose to use chicken for my meat and just pretty much followed the directions and kicked the heat up to my liking with some Jalapeno peppers. I was surprised that the chicken breast chunks were still tender, I was afraid they might be rubbery but they weren't. Very savory taste. Yum!"

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Hands-on Time 30

Course Main Course

Cuisine Goan

Servings

Ingredients

1 .25 lbs chicken thighs or breast cut into 1-inch pieces
1 large onion halved and thinly sliced
1/2 head garlic smashed or grated
1 inch ginger grated
1/4 cup vinegar wine or apple cider
1 tbsp mustard
sugar brown recommended
oil
salt & pepper

Suggested Sides

Boiled potatoes, rice, or naan bread
Roasted cauliflower, cooked peas, or pickles

Optional

Fresh chilies to taste chopped

Culinary Spice Kit

Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions

Marinade

Season the meat with salt & pepper to taste.
In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optional), and Vindaloo spices.
Add the meat and mix until all meat is well coated with the marinade.
Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
Add 1 tsp sugar and 1 cup of hot water. Mix well.
Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
Add more sugar and/ or vinegar to taste.
Serve with your preferred sides.
Enjoy!

Notes

Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).