Cardamom

Cardamom can start when your baby is about 6 months old and ready for solids. It comes from South Asia and comes from dried fruits of a few plants related to ginger and galangal. Three kinds are common: black, green and white cardamom. Each has its own scent and flavor. Whole dried pods, cracked seeds and fine powder are the forms you can buy. It is also in spice blends such as baharat and garam masala, and in teas like chai.

It gives sweet and savory food a warm, bright note. South Asian chana masala and kheer are examples, and so are Scandinavian cardamom bread and pickles.

Cardamom is used in small amounts. Still, it provides various vitamins, minerals, fiber and plant compounds such as flavonoids, anthocyanins and phenols. It may support oral and digestive health.

Safety and storage

Cardamom is generally seen as safe in the amounts used in cooking. To keep the aroma, store whole pods in a sealed container somewhere cool and dark. When a dish calls for cardamom, crush a few fresh pods in a mortar.

Whole cardamom pods left in a dish are hard and round and raise the choking risk. Ground cardamom does not add risk. Take out all whole pods and seeds before serving. Stay with your baby during meals.

Cardamom is not a common allergen. Allergy is rare but has been reported. Some spice blends with cardamom may hold common allergens, so read the label.

Spices can cause reactions that look like allergy. Breathing in cardamom powder can irritate the nose and cause sneezing and coughing, which may not be an allergy. Cardamom and other spices can leave a mild rash near the mouth, which is harmless, and they can start or worsen diaper rash. A thin barrier ointment on your baby's face and bottom helps.

Offer a small amount for the first few meals. If there is no reaction, increase gradually.