· By ODM Masala
Khus Khus in English: What Poppy Seeds Are & 6 Uses
Quick answer: Khus khus in English is poppy seeds, and the kind used in Indian kitchens is the small ivory-white variety. Cooks soak and grind them into a smooth paste that thickens kormas and gravies and gives them a mild, nutty richness.
Also known as: khus khus, khaskhas, posta dana or posto (Bengali), gasagase (Kannada), kasakasa (Tamil) and white poppy seeds in English.
If you have ever seen "khus khus" in a recipe and wondered what it is, you are not alone. It is one of those pantry seeds many of us grew up eating in korma and halwa without ever knowing its English name. Here is what it is, how it differs from look-alike seeds, and the easiest ways to use it.
What is khus khus?
Khus khus are the tiny, dried seeds of the poppy plant. They are round, ivory to cream in colour, and smaller than a mustard seed. Raw, they taste very mild. Once soaked and ground, they turn creamy and slightly sweet, which is why Indian cooks use them as a natural thickener instead of cream or flour.
In Bengal they are the star of the dish, as in aloo posto. In North Indian and Mughlai cooking they quietly sit inside rich white gravies, kofta curries and festive sweets.
White poppy seeds vs other similar seeds
Khus khus is often confused with a few other small seeds. This table clears it up:
| Seed | Colour and size | Flavour | Main use |
|---|---|---|---|
| Khus khus (white poppy seeds) | Ivory, very tiny, round | Mild, nutty, creamy when ground | Gravy paste, posto, halwa, kheer |
| Blue or black poppy seeds | Slate grey-blue, tiny | Stronger, slightly earthy | Western breads, cakes and bagels |
| Til (sesame seeds) | Flat, teardrop shaped, larger | Toasty, oily | Chikki, ladoo, chutney, garnish |
| Rai (mustard seeds) | Dark brown-black, round | Sharp and pungent | Tadka and pickles |
For a deeper side-by-side, read our guide on khus khus vs til.
How do you use khus khus in Indian cooking?
The seeds are hard, so most recipes start with soaking. Here are six easy, everyday uses:
- Korma and white gravies: grind soaked khus khus with a few cashews into a smooth paste for a rich, creamy base.
- Kofta and malai curries: a spoon of the paste gives body to the gravy without adding cream.
- Bengali posto dishes: grind with green chilli and stir into potatoes, ridge gourd or onion for a classic posto.
- Halwa and kheer: roast the paste in ghee for a grainy, nutty khus khus halwa, finished with elaichi.
- Ladoo and sweets: dry-roast the whole seeds lightly and mix into dry fruit or gond ladoo for crunch.
- Coating and garnish: sprinkle over naan, cookies or tikkis before cooking for a gentle texture.
How to soak and grind khus khus (the right way)
- Rinse the seeds in a fine strainer, since they are too small for a normal sieve.
- Soak in warm water for 2 to 3 hours. If you are short on time, soak in hot water for about 30 minutes.
- Drain, then grind with a little fresh water in a small mixer jar. Grind in short bursts and scrape the sides.
- Add a few cashews or a little coconut if you want an even smoother paste.
- Cook the paste on low heat for a few minutes in the gravy so it loses its raw taste.
As a rough home guide, 1 to 2 tablespoons of khus khus is enough to thicken a curry for four people.
Buying and storing khus khus
Good khus khus looks clean and evenly ivory, smells mildly nutty, and has no dust, tiny stones or husk. Because the seeds are naturally rich in oil, they can turn stale if left open. Store them in an airtight glass jar in a cool, dark cupboard, and refrigerate during humid months.
ODM Posta Dana is pure, clean white poppy seed, handpicked and packed without artificial colours, fillers or preservatives, so a spoonful goes straight from the jar to your soaking bowl.
FAQ
What is khus khus called in English?
Khus khus is called poppy seeds in English. The variety used in Indian cooking is white poppy seeds, also sold as posta dana.
Are khus khus and sesame seeds the same?
No. Khus khus (poppy seeds) are tiny, round and ivory, while sesame seeds (til) are larger, flat and oily. They taste different and are used in different dishes.
Do I need to soak khus khus before cooking?
For pastes and gravies, yes. Soaking softens the hard seeds so they grind smooth. For garnish or ladoo, a light dry roast without soaking works fine.
Next time a recipe asks for khus khus, try a spoon of ODM Posta Dana in your korma and taste the difference a creamy, nutty base makes.