Can Babies Eat Turmeric?

Turmeric is a flowering plant of the ginger species, originating in Southeast Asia and in the Indian subcontinent. This plant does not only need temperatures between 20 and 30 °C, but also a great amount of annual rainfall to be able to thrive.

Its roots are used fresh or boiled in water and then dried, and afterwards ground into a deep orange-yellow colored powder. This powder is usually used as a coloring and flavoring agent for curries, savory dishes, but also as an ingredient in some sweet dishes. It has been used to color different foods like cheeses, yogurts, salad dressings and dry mixes. Turmeric powder is often used as a cheaper replacement for saffron, another spice with a rich golden yellow color.

Turmeric is used in the traditional Indian medicine. Turmeric has antioxidant, anti-inflammatory and anti-microbial properties. It helps the growth of good bacteria in the gut and it also prevents gas and bloating.

When To Introduce Turmeric To Your Baby’s Diet

Turmeric has protein, dietary fibers, carbs, but it is also a good source for manganese, phosphorus and potassium. All of these transform this powder into a good choice for boosting your baby’s immune system.

Turmeric can be given to babies who are at least 9 months old. Some parents offer turmeric to their babies at an earlier age, once they start eating solid food, but it is recommended to wait with this spice a little longer. There are many easy ways to add turmeric powder to your baby’s food by simply adding a pinch of it to your baby’s milk, to applesauce, smoothies, yoghurt or to broth.

Split Pea & Turmeric Soup

Ingredients: 1 tbsp olive oil, 1 minced small white onion, 2 minced garlic cloves, 1 tbsp minced ginger, ¾ tsp turmeric powder, 1 cup of yellow split pigeon peas, 2 and ½ cups of water, 1 cup vegetable broth, ½ tsp garam masala, pinch of red chili powder.

Heat the oil in a large sauce pan on medium-low heat. Add the onion, sautee it, until soft, and add the ginger and the garlic, and sauté them for another minute. Add the turmeric and sauté for about 30 seconds, add the lentils and sauté for an extra 30 seconds. Add the water and bring to a boil. Turn the heat to low, cover the pan and simmer for about 30 minutes, while stirring every 10 minutes. Add the vegetable broth, salt to taste, the garam masala, a pinch of the red chili powder and simmer for another 10 minutes. Transfer everything to a blender and blend until smooth.