When and how should I add spices in my baby's food?

The BabyCenter Editorial Team answers:

Malaysians happily chomp into Malay, Chinese, Indian, Nyonya, Arabic and a host of ethnic cuisines regardless of our own cultural background. When it comes to our babies, however, the spiciness and heavy flavours of Asian foods present some considerations.

Most doctors recommend waiting until eight months to introduce spices in your baby's diet. This is to help prevent stomach upsets as well as allergic reactions.

Don't be surprised if family and friends advise starting your baby on spiced food as early as six months. The idea behind this is that the sooner your baby develops a taste for spice, the easier it'll be to start him on your food. In some Indian families, parents offer spiced dishes to their babies during annaprashan, a ceremony symbolising the beginning of weaning. However, do keep in mind there is no need to rush your baby into spiced foods. If you have been eating spiced foods while breastfeeding, your baby may already have a taste for them anyway.

When starting to feed spices, introduce one spice at a time in very small amounts. Wait for four to six days before introducing another spice or new food. This way, any possible allergic reaction can be spotted quickly.

"Spice" does not just mean chillies and pepper, but also garlic, ginger, asafoetida, cumin, fennel, coriander, mustard, fenugreek, turmeric and so on. These herbs and spices flavour baby food and can have health benefits. Asafoetida, ginger, fennel seeds, carom and cumin are used in traditional Indian remedies to soothe upset tummies and help digestion. Garlic and turmeric have antiseptic and antioxidant benefits.

You may like to introduce spices to your baby in these ways:

• A clove of garlic or a tiny piece of ginger can be grated into foods like shredded chicken or dal while they are cooking.


• Powdered spices like turmeric, cumin and coriander can be added a pinch at a time to sambar, dal and other gravies during cooking.


• A few whole seeds like fennel, mustard and aniseed are often spluttered in a teaspoon of ghee as tempering for dal and rice.


• A pinch of cinnamon, nutmeg or cardamom powder can be added to rice puddings or other sweets.


• Fresh herbs like mint and coriander can be used as a garnish in vegetables, curries and rice.

After 18 months, if your toddler is coping well with spice, 'hot' spices can be added. Add spices such as chilli and black pepper in very small amounts. Be careful with fresh green chillies and raw chilli powder. Your child's sensitive tongue and tummy might not be able to tolerate it. You can tone down the heat of chillies by mixing curd into the dish.

It is best to buy branded spices and spice powders certified by the government or health authorities. Check the dates of manufacture and expiry and see that they are sealed well.

Once bought, store your spices properly:

• Keep the spices in a clean, dry place away from direct sunlight.


• Protect the spices from moisture by storing in airtight food grade containers.


• Wash and dry the containers well before refilling with new stock to prevent spoilage from old stock.


• For everyday use, keep spices in small quantities in a masala container to prevent frequent handling and contamination.