Poppy seed

Poppy seeds can be added to meals once baby is ready for solids, around 6 months. The seeds must be food grade and bought from a grocery you know.

Poppy seed is native to the Mediterranean region. It is pressed for oil, ground to flour or paste, or dried as a spice. Turkish cooking uses it in rolls, pastries, simit and sweet baked goods.

Nutrition

Poppy seed is eaten in tiny amounts. It adds a little protein, fatty acids, fiber and calcium.

Sprinkle the seeds thinly over the food. They can stay whole. Ground seeds thicken stews and sauces.

Safe source means a brand and shop you know. While the plant grows and is harvested, the seeds may absorb opiates from its latex. Producers wash the seeds thoroughly for this reason. Do not give more than the amounts used in cooking.

Seeing poppy seeds in baby's stool is normal. The coat of many seeds resists digestion.

Poppy seeds are not a choking risk. Loose seeds eaten by the spoonful or the handful could, in theory, slip into the airway. To prevent this, sprinkle the seeds thinly on or into food.

Stay beside baby during meals.

Poppy seed is not a common allergen. Allergy is rare, yet severe reactions from eating and from inhaling have been reported. Some people only react when they exercise after eating it. Poppy seed oil can carry allergens and cause 'mystery' reactions.

Anyone allergic to rye, buckwheat, hazelnut, kiwi, or sesame might also react. People with oral allergy syndrome to birch, mugwort and grass pollen may also be sensitive. This syndrome causes brief mouth itching and a dangerous reaction is not expected.

Spice blends with poppy seed may also hold common allergens such as sesame and nuts. If your child has a food allergy, read the label. At the first try, start with a small amount.