Poppy seeds are available in two varietals: blue poppy seeds and white poppy seeds. They taste similar, but are distinguished based on aesthetics and availability, with blue poppy seeds most commonly used in Western baked goods and white poppy seeds featured more often in Indian, Middle Eastern or Asian cuisines. It is a dried oilseed obtained from the opium poppy, which is an annual plant reaching 30-120 centimetres. The lobed leaves have a blue tinge and it produces white to purple flowers. When the flowers fade, a capsule remains, rounded and crowned with a star-shaped stigma. On drying, it splits, casting out myriad seeds in the winds. These are tiny and kidney-shaped, with a mild sweet aroma enhanced when baked. On the palate, they are mild until heated, when they release a nutty, sweet and spicy undertone.