I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering about the following: At what point in that recipe could something have happened to cause the bitterness? I tasted the seeds before and they weren't bitter, implying that something happened over the course of preparation. Could it have been something with the simmering (simmering too long, bringing it to a boil, etc.)?

  • 2
    How old are your poppy seeds? The high oil content could have made the poppy seeds go rancid, and the cooking might have brought out the oils, highlighting that taste.
    – talon8
    Commented Nov 27, 2015 at 16:10
  • Also to note, the website you link to mentions bitterness found in lower quality product. Which I suspect is the same problem with oils going rancid. Could that be a problem?
    – talon8
    Commented Nov 27, 2015 at 16:12
  • That recipe uses unground poppy seeds (could it be that pre-ground was mistakenly used, and over-processed by regrinding it?), they should have less problems with spoilage than pre-ground... Commented Jan 11, 2016 at 12:35

1 Answer 1


You asked why your poppy seed filling had a bitter aftertaste. Aside from not boiling the water in the two cycles, and using better poppyseed per the recipe, overprocessing the poppyseed might be a culprit as rackandboneman commented. Sometimes in my cooking a slip here and there is often the reason recipes do not turn out. I learned that from making biscuits from scratch on Sunday mornings while living on the family farm in the 1970s. I most often overdid my handling of the dough as well as failing to check the baking soda or baking powder for freshness.

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