🧂 Garam masala
Allergen note
Garam masala is a blend of warm spices such as cinnamon, cardamom, cloves, cumin, coriander seed and black pepper, and spice allergy is uncommon. Read the label, since some blends add salt, chili, mustard or celery seed, and offer a small amount first while watching for a rash or tummy upset.
How to serve
From around 6 months, stir a small pinch into mashed lentils (dal), sweet potato, rice or plain yogurt. At 9–12 months, use it to season mild curries, vegetable patties and scrambled eggs; from 12 months your toddler can share mild family dishes made without extra salt.
Preparation
Choose a blend without salt or chili, or make your own by lightly toasting whole spices and grinding them to a fine powder. Add it near the end of cooking to moist dishes, starting with a pinch; the flavor is strong, so taste as you go.
Texture and choking risk
Ground garam masala mixed into moist food is easy to swallow, but dry powder can make a baby cough, so never offer it on its own. If you cook with whole spices (cloves, cardamom pods, cinnamon sticks, peppercorns, bay leaves), remove every piece before serving, and 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 garam masala, note any reaction and see it in the allergen tracker.
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