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The sweet, nutty taste of these poppy seeds in this spice blend are wonderful as a coating for sashimi, baked into pastries, or stirred into dressings.
Sauté shrimp, add a splash of white wine and heavy cream, and sprinkle with Coquelicot N.24 to make a lemon poppy seed pan sauce.
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We used the La Boîte for the most wonderful vinaigrette!
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