Allspice

Allspice can season your baby's food in small amounts once baby is about 6 months old and ready for solids. Pimento is the Caribbean and Central American name for this spice, made by drying the berries of a tropical tree. There it goes by the name pimento. People there call it pimento. The English name describes the taste, which resembles a mix of cinnamon, cloves and nutmeg.

It is used whole or ground in sweet and savory dishes, and it is a key part of blends like jerk seasoning. It gives small amounts of vitamins, minerals and fiber, plus plant compounds such as eugenol and gallic acid.

When adding ground allspice straight to your baby's portion, use very little. The flavor is strong and can overpower the other ingredients.

Whole berries work in marinades, pickles and sauces. Remove every berry before the dish reaches your baby.

Breathing in the powder can irritate the nose and cause sneezing and coughing. That is not always an allergy.

Whole allspice berries left in a dish are small and very hard, which raises the choking risk. When you flavor a dish with berries, take them all out. Stay close while your baby eats.

Allspice is not a common allergen. Allergy from eating it is rare, though delayed contact allergy has been reported. Some spice blends that include allspice may carry common allergens, so read labels closely.

Strongly spiced meals sometimes leave a mild rash near the mouth, and that is not dangerous. They may also start or worsen diaper rash. Before the meal, apply a thin coat of barrier ointment to the face and bottom to help.

Anyone whose skin is already allergic to cloves, tea tree oil or Balsam of Peru might also react when allspice touches the skin often. This usually does not require cutting allspice from the diet. Cross-reactions with related trees and guava are possible, but data is limited.

Start with a small amount at the first meals. If nothing happens, increase the portion slowly.