Coquelicot N.24 blends blue poppy seed, mustard seed and lemon for an uncommon introduction to an underrated ingredient. The sweet, nutty taste of these poppy seeds are wonderful as a coating for sashimi, baked into pastries, or stirred into dressings.
- Ingredients: poppy seeds, lemon, mustard and spices
- Contains salt
- 2.5 oz. by weight
Sauté shrimp, add a splash of white wine and heavy cream and sprinkle with Coquelicot to make a pan sauce.
"Everything" Cured Salmon. Recipe from Brad Farmerie, Public and Saxon + Parole, New York City.
As appears in the book, The Art of Blending.
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For more information about our shipping policy, click here.Recipe from Brad FarmerieRecipe from Brad FarmerieRecipe from Brad FarmerieRecipe from Brad FarmerieRecipe from Brad Farmerie