Mustard

Mustard is a sharp condiment made from mustard plant seeds. Ground seeds are made into a paste, which is then flavored with vinegar or lemon juice and salt, and sometimes honey or another sweetener.

A baby who is about 6 months old and ready for solids can taste mustard. The one condition is that it has no honey. Mustard can be salty, but small tastes now and then fit into a varied diet.

This page covers mustard as a condiment. For the seed itself, see the mustard seed page.

Mustards vary a lot in heat. Taste it yourself first. Mixing it with yogurt or sour cream softens the bite.

Spread only a little on baby's portion or stir it into a sauce. You might wait until the first year to use it as a regular condiment.

Some mustards contain sulfites. In people with asthma, sulfites can trigger allergy-like reactions. Check the label for sulfur dioxide and sulfite compounds.

Mustard is a sauce, so the choking risk is low. The risk comes mostly from what you serve it with. Cut foods such as hot dogs, meat on the bone or pretzels in an age-appropriate way.

Sit with your baby and stay within arm's reach during meals.

Mustard is not a common allergen worldwide. In Europe, Canada, the Gulf States and parts of Asia it counts as a regionally important allergen. In France it ranks fourth among food allergens. Reactions range from a rash to anaphylaxis.

Mustard seed belongs to the cruciferous family. People sensitive to kale and broccoli could in theory react to mustard too. Those sensitive to mugwort pollen may have pollen food syndrome, which causes brief itching and burning in the mouth.

Mustard may leave a mild, harmless redness near the lips, or make a sore bottom worse. Before the meal, dab barrier ointment on the face and bottom to help.