Poppy seeds originate from the Mediterranean and Western Asia and have been cultivated for thousands of years. They are widely used in baking and cooking for their nutty flavor and crunchy texture, especially in European, Middle Eastern, and Indian cuisines. There are blue, white, and black varieties with slight differences in taste and application: white poppy seeds are more common in Indian cooking, while blue/black poppy seeds are often used in European baking.

In Western folk medicine, poppy seeds have been valued for their mild calming and nutritive qualities. They are rich in healthy fats, minerals like calcium and magnesium, and protein. In Ayurveda, poppy seeds (Khashkhasha) are considered heavy (guru), oily (snigdha), sweet (madhura) in taste, and cooling (sheeta virya). They nourish the body, calm the mind, and support sleep. They reduce Vata and Pitta, but in excess may increase Kapha due to heaviness.