Mustard seed

Mustard seed is the dried fruit of a plant family native to Asia, Europe and North Africa. Black, brown and white mustard seed are the common types. Each gives food a bittersweet kick.

The seeds are used whole, cracked or ground, and pressed for oil. Ground into a paste, they become the base of the mustard condiment. In Indian cooking they are called rai and sarson, and they go into pickles, salads and tadka, where spices are sizzled in hot oil.

A baby who is about 6 months old and ready for solids can have them in small amounts in meals. They give small amounts of vitamins, minerals and fiber, plus plant compounds such as glucosinolates.

Add mustard powder to food in very small amounts. Cook whole seeds into the dish. A high chair makes a safe eating spot, but sitting on your lap or together on the floor also works.

Read the label on spice blends. Some blends with mustard seed also contain other common allergens.

Breathing in mustard powder can irritate the nose and cause sneezing and coughing. That is not always an allergy.

Mustard powder and whole seeds cooked into a dish carry a low choking risk. Cook the seeds in the food and do not hand them over loose.

Stay within arm's reach of your baby during meals.

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

The seed belongs to the cruciferous family. Children sensitive to kale and broccoli could in theory react to mustard too. People sensitive to mugwort pollen may feel brief itching and burning in the mouth.

Mustard may leave mild redness near the mouth or worsen a diaper rash. Barrier ointment on the face and bottom before the meal helps.