Oil, poppyseed

Poppyseed oil is pressed from poppy seeds and has a mild, nutty flavor distinct from the crunchy seeds themselves, which are more commonly seen as a topping on breads and bagels. It shows up in Central and Eastern European kitchens as a finishing oil drizzled over salads, cooked vegetables, or grain dishes, and occasionally as a component in vinaigrettes where its nuttiness plays against a sharper vinegar. It is used more for flavor accent than as a primary cooking fat for frying, since its delicate taste is easily lost at high heat.

Like any oil, it is 100% fat and calorie-dense at 884 calories per 100 g, which works out to roughly 124 calories in a 14 g tablespoon serving. It stands out for a notably high 76% of the Daily Value for vitamin E per 100 g, well above most common cooking oils. Because it is pure fat with no protein, carbohydrate, or sodium per 100 g, it is best used in small drizzles for flavor rather than measured out like a whole ingredient, and it should be kept in a sealed, opaque container away from heat and light to keep it from turning rancid over time, much like other delicate seed and nut oils.