Allergen note
Traditional harissa is a paste of chili peppers, garlic, olive oil and spices such as caraway, coriander and cumin, none of which are common allergens. Store-bought jars can include other ingredients, so read the label, and know that chili may redden the skin around the mouth or loosen stools without being an allergy.
How to serve
From about 6 months, stir a very small amount (a few dots) into a large pot of lentils, stew or mashed vegetables so the heat is spread thin. From 9–12 months, swirl a little into yogurt as a dip or into shakshuka, and from 12 months offer it with family meals if your child enjoys the heat.
Preparation
Homemade harissa lets you leave out the salt and keep it mild: blend roasted red peppers with a little soaked dried chili, garlic, olive oil and ground spices. Store-bought harissa is often salty and very hot, so use only a little, and blend coarse versions smooth to remove bits of chili skin and whole seeds.
Texture and choking risk
A little harissa stirred into food isn't a typical choking hazard, but the heat can make babies cough, sputter or gag, so start with tiny amounts and offer a few sips of water. Wash your hands and your baby's hands afterward so chili doesn't get rubbed into the eyes, 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 harissa, note any reaction and see it in the allergen tracker.
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