Poppy seed Bulk Whole Blue Poppy Seeds | Wholesale & Bulk Spice Provider – Harris| Nutrition, Culinary Uses & Health Benefits | Britannica Whole Black Poppy Seeds | Bulk n Bits

Poppy Seed Specifications

1. General Description

• Product: Poppy seeds (Papaver somniferum
• Type:
  • Blue/black poppy seeds
  • White poppy seeds
• Color: Blue, black, or white (uniform depending on variety)
• Odor: Clean, mild, nutty (free from musty, rancid, or sour smell)
• Condition: Clean, sound, mature, and fit for human consumption

2. Physical Quality Parameters

ParameterSpecification

Moisture Content

Max 6.0% – 8.0%

Foreign Matter

Max 0.5% – 1.5%

Damaged Seeds

Max 2.0% – 5.0%

Broken Seeds

Max 2.0% – 5.0%

Immature/Shriveled Seeds

Max 2.0%

Purity

Min 98% – 99.5%

3. Size & Appearance

• Small, uniform seeds
• Clean and free-flowing
• Uniform color depending on variety
• Free from discoloration and contamination

4. Nutritional / Oil Content

ParameterTypical Range

Oil Content

40% – 50%

Protein Content

18% – 25%

Free Fatty Acids (FFA)

Max 1.5% – 2.0%

5. Quality Requirements

• Fresh and mild nutty taste
• No bitterness or off-flavors
• Low level of:
  • Damaged seeds
  • Discolored seeds
• High purity and cleanliness

6. Purity & Cleanliness

• Free from:
  • Live insects
  • Stones, sand, dust, and metal particles
  • Rodent contamination
  • Moldy or spoiled seeds
• Minimal presence of:
  • Other seeds
  • Plant debris

7. Chemical / Safety Limits

ParameterLimit

Aflatoxin

Max 5–10 ppb

Pesticide Residues

Within permissible limits

Heavy Metals

Within safe limits

Microbiological Contamination

Within food safety standards

Alkaloid Residues (Morphine, Codeine)

Within regulated limits (very important for export)

8. Grading (Typical Example)

GradePurityMoistureForeign Matter

Grade 1

≥99%

≤6.0%

≤0.5%

Grade 2

≥98%

≤7.0%

≤1.0%

Grade 3

≥97%

≤8.0%

≤1.5%

9. Packaging

• Packed in:
  • 10 kg, 25 kg, or 50 kg food-grade bags (PP or paper bags)
• Packaging must be:
  • Clean, dry, and sealed
  • Properly labeled (origin, grade, crop year, batch number, net weight)

10. Storage Conditions

• Store in cool, dry, and well-ventilated warehouses
• Protect from:
  • Moisture and humidity
  • Heat and sunlight
  • Insect infestation
• Avoid prolonged storage to prevent rancidity

11. Uses

• Bakery products (bread, cakes, pastries)
• Culinary applications (toppings, fillings)
• Oil extraction (poppy seed oil)

12. Standards & Compliance

• Must comply with:
  • National food safety regulations
  • Phytosanitary requirements
  • International standards (e.g., Codex Alimentarius, EU limits on alkaloids)