According to English daily New Straits Times, Ashok explained that poppy seeds were considered a common ingredient in general cooking and was known to be the least allergenic among other seeds.

“Generally speaking, it is safe to consume poppy seeds in the small quantities usually used in cooking, though there’s a possibility of positive tests for drugs (depending on the test’s sensitivity and the time lapsed since ingestion).”

“I have not come across any report of poppy seeds ingestion causing any sort of ‘high’, such that may result from (taking) opium or morphine.

“It isn’t a big problem, and I think banning it raises problems of enforcement.”

Meanwhile, the president of the Muslim Restaurant Operators Association Malaysia (Presma), Noorul Hassan Saul Hameed said the association would adhere to the government’s ruling should it decide to enforce the ban.

“Restaurants use ‘kas kas’ as a flavour enhancer, similar to the use of monosodium glutamate (MSG). However, it is used in minimal quantities as excessive use can cause the food to taste bitter.

“For instance, we use less than 20g of poppy seeds in preparing 10kg of mutton. However, there have been claims that food containing poppy seeds have caused customers to feel sleepy, lethargic and addicted to the food.”

He said more in-depth studies were required by the authorities before coming to a final decision on the matter.

“If the government finds poppy seeds to be detrimental to health and the findings are backed by scientific research, we will definitely welcome the decision as it’s not a must-use ingredient in our food preparation,” Noorul said.