🧂 Balsamic vinegar
Allergen note
Balsamic vinegar is not a common allergen, but many bottles contain sulfites, which can trigger wheezing or a rash in sensitive children, and cheaper versions may include caramel coloring or thickeners. Check the label and offer only a small amount the first time.
How to serve
From around 6 months, a few drops cooked into roasted vegetables, lentils or tomato sauce add flavor without much sharpness. From 12 months, a light drizzle over soft fruit or in a dip is fine; save sweetened balsamic glazes until after age 2 because of their added sugar.
Preparation
Use balsamic vinegar sparingly and cook it into sauces, stews or roasted vegetables to mellow its sharp taste. Whisk any raw drizzle with olive oil before tossing it with food, and choose a bottle without added sugar or caramel.
Texture and choking risk
Thin balsamic vinegar is a liquid and not a typical choking hazard on its own, though its sharpness can make babies cough or sputter. Pay attention to what it dresses: quarter cherry tomatoes and grapes lengthwise, keep glazes to a thin coating, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries balsamic vinegar, note any reaction and see it in the allergen tracker.
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