🧂 Coriander seeds
Allergen note
Coriander is not a common allergen, but it belongs to the same plant family as celery, carrot and fennel, and children with celery or pollen-related allergies occasionally react to it. Offer a small pinch of ground seed in a familiar food and watch for rash, itching or vomiting.
How to serve
Whole seeds are for flavoring the pot, not for eating. Stir a small pinch of finely ground coriander into lentils, pumpkin puree, yogurt or rice for a gentle citrusy flavor without heat; toddlers can enjoy it in mild curries, soups and meatballs.
Preparation
Toast the seeds briefly in a dry pan, let them cool, then grind them to a fine powder in a spice or coffee grinder and sift out any husky bits. If you simmer whole seeds in a soup or stew, tie them in a muslin bag or tea infuser and remove them before serving.
Texture and choking risk
Whole coriander seeds are small, hard and round, and they stay firm after cooking, so a baby or toddler can choke on one or breathe it into the airway. Use only finely ground coriander for young children, pick out any whole seeds before serving, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries coriander seeds, note any reaction and see it in the allergen tracker.
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