Paprika

You can introduce paprika once your baby is ready for solids, usually around 6 months. Start with a little sweet or mild paprika.

This spice comes from dried, ground peppers of several varieties, and its taste runs from hot to sweet. The pepper plant is native to the Americas. In Eastern European cooking it flavors sauces, soups and stews.

Paprika holds small amounts of vitamins A, B6 and E, minerals and fiber. Its carotenoids are antioxidants and support eye health.

Big flavors are fine

Babies can enjoy strong flavors, including some heat. Offer very small tastes first, then match the spiciness to how your child reacts. The aim is that your baby never has a bad time because of excess heat. Try the dish yourself before serving. If it is too hot, tone down the seasoning.

Balancing the heat

Paprika dishes go well with plain yogurt, mashed avocado, or a milk that suits your child's age, such as cow's milk, formula, or breast milk. Acidic and watery foods can make the heat stronger.

Ground paprika carries a low choking risk. Even so, any food can cause choking.

Stir the spice into the dish. Stay close while your baby eats and keep them upright.

Paprika is not a common allergen. Allergy to eating paprika is rare but has been reported. In allergic people, breathing in the powder can also cause asthma symptoms.

People with latex or pollen allergy, especially birch and mugwort pollen, may also react to peppers. Some babies feel a brief itch, tingle, or burn in the mouth. This is called oral allergy syndrome and is not dangerous. Cooking can reduce the reaction.

Hot pepper can leave a mild, harmless redness near the lips. It can also worsen diaper rash. This is mostly irritation from capsaicin, the hot compound, and not a true allergy. For babies with sensitive skin, you can smooth a barrier cream, petroleum jelly for example, thinly over the face and bottom before the meal.

Give a small amount the first few times. If there is no reaction, increase the portion.