Poppy seeds with bitter aftertaste from boiling
I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what point of that recipe could something have happened to cause the bitterness? I tasted the seeds before and they weren't bitter, implying that something happened over the course of preparation. Could it have been something with the simmering (simmering too long, bringing it to a boil etc.)?
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Quick Answer about "Poppy seeds with bitter aftertaste from boiling"
Bitterness in poppy seeds is a known problem, especially with the ground ones, due to their high oil content. Store them in the freezer, like nuts, to keep them from going rancid. You will have to grind the poppy seeds for most traditional poppy seed cakes and pastries.How do you get the bitterness out of poppy seeds?
Honey and sugar mellow the natural bitterness of poppy seeds.How do you know if poppy seeds have gone bad?
Fresh poppy seeds should taste pleasantly sweet and a little nutty. When they have gone bad, they will have a harsh, bitter taste.Why do poppy seeds taste weird?
The taste threshold of linoleic acid emulsified in water with monolinolein lies in the range of 4.0-6.0 mumol/ml. On the basis of its high concentration and relatively low taste threshold we conclude that free linoleic acid contributes significantly to the "burning-bitter" off-taste in poppy seeds.Can poppy seeds turn rancid?
It's best to store poppy seeds in the fridge, tightly sealed, for no more than half a year\u2014the high oil content means the seeds can go rancid quickly.Anti-aging and skin whitening drink || Almond and poppy seeds in milk by Mom's healthy kitchen
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