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 in pastries, or stirred into dressings. We love to mix with sesame seeds, onion, and garlic powder for a turned-up take on "everything" bagel seasoning. Try it on ricotta toast!
Try Lior's suggestion: Sauté shrimp, add a splash of white wine and heavy cream and sprinkle with Coquelicot to make a pan sauce.