Seeds of the poppy plant are traditionally used in bakeries, e.g., for garnishing bread or making cakes. Reports of allergic type I sensitivity to poppy seed are rare. According to the literature, severe reactions may occur, affecting mainly patients with allergy to pollens or nuts. We report on a 16-year-old boy who has developed erythema and angioedema, conjunctivitis, and dyspnea due to inhalation of poppy seed. Skin-prick tests were positive for poppy seed, hazelnut, and chickpea. The concentration of specific IgE for poppy seed, hazelnut, and peanut were 3.36 kU/L (class 2), 1.5 kU/L (class 2), and 6.17 kU/L (class 3), respectively. Allergic reactions associated with inhalation of food allergens have been reported for some foods but not for poppy seed. This is the first report on inhalative allergy to the poppy seed. Although poppy seeds are not commonly used, we underline the possible importance of such rare and often hidden sources of allergens, especially in patients with nut allergy.