🧂 Smoked paprika
Allergen note
Smoked paprika is made from peppers that are dried over wood smoke and then ground. Allergy to it is uncommon but possible, sometimes in people sensitive to bell peppers or certain pollens. Offer a small pinch in a food your baby already eats and watch for rash, swelling or tummy upset.
How to serve
From around 6 months, a small pinch of sweet smoked paprika adds a warm, smoky flavor to mashed sweet potato, lentils, eggs or beans. Toddlers can have a little more, about ¼ teaspoon, on roasted potato wedges, chicken or a homemade bean dip.
Preparation
Choose sweet (dulce) smoked paprika rather than hot (picante), with no added salt. Stir it into sauces, stews or a little oil while cooking, and don't toast it in a very hot, dry pan, where it scorches quickly and turns bitter.
Texture and choking risk
Paprika is a fine powder, so the main concern is coughing: a dry dusting can make a baby cough if inhaled. Mix it into moist food or oil rather than sprinkling it on dry foods, make sure the dish is soft and cut to an age-appropriate size, and supervise.
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 smoked paprika, note any reaction and see it in the allergen tracker.
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