Galangal

Galangal can be offered once your baby is about 6 months old and ready for solids. The name covers a large plant family from Southeast Asia. The part most often eaten is the rhizome, an underground stem. Flowers and leaves are eaten too. The root comes fresh, frozen, dried or ground.

Galangal and ginger are relatives and look alike, but they taste different. Lesser galangal (kencur) is peppery and piney. Greater galangal (kha, laos, lengkuas) has pinkish skin and a lemony taste.

It is usually used in small amounts. It gives a little carbohydrate and fiber. It also carries plant compounds such as polyphenols that help the body repair itself.

When buying fresh galangal, pick roots that are firm with tight, unwrinkled skin.

Add small amounts of grated or ground galangal to your baby's meals. You can drizzle a galangal sauce over the plate. After 12 months, lukewarm galangal tea is fine. Always let the tea cool first.

Grated, paste or ground galangal carries low risk. Thick raw or dried pieces are firm and hard to chew, and they raise the choking risk.

Use galangal grated or ground. Stay next to your baby during the meal.

Galangal rarely causes allergy when eaten. Touching it with bare skin can occasionally bring on an allergic-looking rash. Anyone with delicate skin or earlier contact rashes may wear gloves while preparing it. If a rash appears, wash the spot with soap and water.

Start with a small amount the first time. If there is no reaction, raise it slowly.