Truffle

Truffle can start once your baby shows readiness for solid food, at about 6 months. It grows underground on tree roots and is one of the priciest mushrooms in the world. It is used in tiny amounts to add a strong savory flavor.

Part of the cost comes from scarcity. Very few truffle farms exist and most truffles are foraged, often with the help of trained dogs or pigs.

Truffle brings a little protein, carbohydrate, fiber and essential fatty acids. It also has phenols, carotenoids and antioxidants, which research links to immune and antibacterial effects.

A little is enough

Truffle is a flavoring, not a main ingredient. Grate it or shave it very thin over a warm dish. It comes fresh, dried, as oil and as butter, and you can try any of them in cooking.

Raw truffle is fine to eat. It needs a thorough cleaning first.

Truffle is low risk when prepared to suit your child's age. Every food carries a small chance, so grate it finely and stay close during meals.

Truffle is not a common allergen. Mushroom allergy is rare but does happen. Rashes and anaphylaxis have been reported in people who handle mushrooms. Mushrooms also hold chitin, the same carbohydrate that shellfish and insects contain.

People with pollen food allergy, especially those sensitive to mold, may react to mushrooms too. The reaction is usually short-lived itching in the mouth, and cooking lowers it.

Dried truffle may be preserved with sulfites. Sulfites are not a common allergen but can cause allergy-like reactions in people with asthma. On labels, look for names such as sulfur dioxide and sodium metabisulfite.