Poppy seed oil is one of the lesser-known gems of the cold pressed world. Delicate, gently nutty and faintly sweet, it has a long history in Central and Eastern European kitchens, where poppy seeds themselves are a baking staple. If you've come across a bottle and aren't sure what to do with it, this guide covers what it tastes like, how to use it, and how to choose a good one.

What is poppy seed oil?

Poppy seed oil is pressed from the seeds of the poppy plant. The best versions are cold pressed and unrefined, pressed without heat or chemical solvents so the oil keeps its delicate flavour and pale golden colour. The result is a light, mild oil with a subtle nutty sweetness — quite different from bolder oils like walnut or pumpkin seed.

Our cold pressed Poppy Seed Oil is a single-ingredient oil bottled in glass, with nothing added.

What does poppy seed oil taste like?

The flavour is mild, nutty and lightly sweet — gentle rather than assertive. It carries the characteristic taste of poppy seeds without overpowering, which makes it a graceful finishing oil for delicate dishes where a stronger oil would dominate.

How to use poppy seed oil

Poppy seed oil is a finishing oil, best used cold or added at the end of cooking rather than for frying. Here's where it shines:

• Drizzled over salads — especially light, fresh leaves and grated vegetable salads, where its delicate sweetness lifts the dish.
• Over cooked vegetables — a finishing drizzle on steamed or roasted veg, added after cooking.
• In dressings — whisk into a light vinaigrette for a subtle nutty note.
• With baking and desserts — a natural partner to poppy-seed cakes, pastries and sweet bakes, echoing the flavour of the seeds.
• In cold dishes and cocktails — its mild, clean character suits delicate preparations.
• Stirred into yoghurt or porridge — a gentle, nutty finish.

For a bolder nutty finish on heartier dishes, keep a cold pressed walnut oil alongside it.

What to pair it with

Poppy seed oil loves gentle, sweet and creamy partners: fresh salads, grated carrot and beetroot, soft cheeses, light pasta dishes, and sweet bakes. Its mild sweetness also works beautifully in desserts — particularly anything that already features poppy seeds.

How to choose a good poppy seed oil

Three things to look for:

• Cold pressed and unrefined — keeps the delicate flavour and colour intact.
• Single ingredient — just poppy seed oil, nothing blended in.
• Bottled in glass — protects the oil from light and helps keep it fresh.

How to store poppy seed oil

Keep it in a cool, dark cupboard away from direct sunlight with the cap closed tightly. Because it's unrefined and delicate, treat it as a fresh ingredient and use it within a reasonable time of opening.

Frequently asked questions

Can you cook with poppy seed oil?

It's best used cold or added at the end of cooking. Like most delicate unrefined oils, it isn't suited to frying or high heat — use it as a finishing oil instead.

What does poppy seed oil taste like?

Mild, nutty and lightly sweet — gentle and delicate rather than bold.

Is poppy seed oil vegan?

Yes. A single-ingredient cold pressed poppy seed oil is naturally vegan and gluten-free.

What is poppy seed oil used for?

Mostly as a finishing oil — drizzled over salads and vegetables, whisked into dressings, or used in baking and desserts where its gentle nutty sweetness complements the dish.

Ready to try it? Explore our cold pressed Poppy Seed Oil (250ml) — single ingredient, unrefined and bottled in glass.