Vanilla

Vanilla can be used in small amounts once your baby is ready for solids, at about 6 months. It comes from the fermented, dried pods of an orchid that grows wild in the rainforests of Mexico and Central America.

A vanilla pod carries around 200 plant compounds. One of them, vanillin, may have anti-inflammatory, antimicrobial and antioxidant effects.

Extract, powder and pods

Extract is generally considered safe in the amounts used in cooking. It does contain alcohol, but the amount in a cake or a meal is tiny. Cooking the dish thoroughly lowers it further, and alcohol-free extract is available. Imitation vanilla is alcohol infused with synthetic vanillin and is also fine in cooking amounts. Pick whichever suits your family.

Keep extract bottles out of children's reach, because swallowing a large amount can cause alcohol poisoning.

Desserts

Vanilla often appears in creams, sugars and syrups. An occasional bite is no cause for worry. Holding off on regular desserts protects teeth and leaves room in your baby's belly for nourishing food. Aim for balance with sweets and try not to track or restrict what your child eats.

Whole vanilla pods or pod pieces are small and firm, so they are a choking risk if left in a dish. Extract and powder are low risk, though the food they flavor may not be. Prepare the dish to suit your child's age and stay close during meals.

Vanilla allergy is not common. Rashes after touching or eating vanilla have been reported. One limited study in toddlers with serious eczema hinted that flavorings containing vanillin could be keeping their skin flares hard to manage.

Even without allergy, spiced foods such as vanilla may leave a harmless red patch around the mouth or make diaper rash worse. It can help to put a thin coat of barrier ointment on your baby's face and bottom before meals.