Sichuan peppercorn

Sichuan pepper can be used as a spice in food from about 6 months. It leaves a strong feeling in the mouth, so begin with a very small amount.

Where it comes from

Sichuan pepper is the dried fruit of a tree. It grows in the southern Chinese province that gave it its name. It is the signature spice of Sichuan cooking. It is usually ground to a powder. It is used alone or goes into blends such as Chinese five-spice.

Nutrition

The spice is eaten in tiny amounts. Still, it carries plant compounds such as lignans, fatty acids, and antioxidants. The compound that makes the tongue tingle is called sanshool. Babies may be startled by the feeling.

Use the ground pepper sparingly and taste the dish before giving it to your baby. If it is too strong, soften it with other ingredients. The goal is for baby to enjoy the meal.

The spice can cause a harmless redness where it touches baby's skin. It can also worsen diaper rash or tummy upset. If you notice any of these, use less.

As they grow

After the first birthday you can season family meals with the ground pepper. Adjust the amount to your child's reaction.

Intact Sichuan berries are tiny, round, and rock hard. That makes them a choking risk.

If you cooked with whole berries, pick out every one before serving. Using the spice as a powder is safer. Stay beside your baby while they eat.

Sichuan pepper is not a common allergen. It does cause strong tingling and numbness in the mouth. That feeling can look like the mouth signs of an allergic reaction.

As with any spicy food, start with a small amount. Watch your baby's reaction closely before adding more. If you suspect true allergy signs, talk to your pediatrician.