These tiny blue seeds are native from the eastern Mediterranean to central Asian countries. The seeds have a slight unpleasant nutty fragrance with a surprisingly sweet underlying note. Try adding poppy seeds to dressings for noodles or rice, or to garnish vegetables. Roasting the seeds first will strengthen their flavor. In Western and Middle Eastern cooking, poppy seeds are mainly sprinkled on breads and cakes, or crushed with honey or sugar to make pastry fillings. In Turkey they are made into halva or desserts. In India the seeds are usually ground with other spices and used to thicken and flavor sauces for meat and fish dishes.