Usak Poppy Paste Product Description and Distinguishing Features: The production of Uşak Poppy Seed Paste involves two varieties of poppy seeds: yellow and blue (black). When milled, the yellow poppy seeds, which contain about 35-40% oil, transform into a creamy paste. This paste has a slightly coarse texture and a brownish color. It is commonly used as a flavor enhancer in baked goods such as cakes and pastries, typically incorporated at levels ranging from 1% to 5%. The Uşak Poppy Seed Paste made from blue poppy seeds exhibits low fluidity. Its oil content exceeds 40% by weight. Although officially classified as "blue poppy seeds," they are locally known as "black poppy seeds" because of their very dark appearance within the region. This blue (black) poppy seed paste is traditionally enjoyed at breakfast, often mixed with honey or molasses. During the production of Uşak Poppy Seed Paste, no additives, fillers, or preservatives are used; only pure poppy seeds are utilized. The tradition of producing this paste dates back to ancient times and holds great cultural and economic significance in the region, firmly linking its reputation to its geographical origin. Production Method: In producing Uşak Poppy Seed Paste, the preferred choice is poppy seeds cultivated within the local geographical region. These seeds are first meticulously cleaned to remove stones, foreign materials, and other seeds before being transferred to copper roasting pans for thermal processing. The yellow and blue (black) poppy seeds are processed separately in different pans. The yellow poppy seeds are roasted at a temperature range of 170-180 °C, while the blue (black) seeds are roasted at a lower temperature of 110-130 °C, each for a duration of one hour with continuous stirring. Careful attention is paid to prevent burning, and roasting is completed once the seeds’ color shifts. After roasting, the seeds are cooled by resting in cooling rooms maintained at 20-25 °C — for about 24 hours in summer and 4-6 hours in winter. The cooled seeds are then moved to stone mills. The mill’s flywheels are tightened, and the rollers adjusted according to the desired texture. For blue poppy seed paste, the rollers are set more loosely compared to those for yellow poppy seed paste. This adjustment is made through trial and error, depending on the specific characteristics of the stone mill used. The poppy seeds are then ground into a smooth puree. The finished paste is placed into food-safe containers, then vacuum-sealed in polyethylene and/or polypropylene bags, with labels indicating the seed type. Properly stored in a cool, dry environment, the paste can be preserved for up to one year.