Saffron

Saffron may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. A little goes a long way; only a tiny pinch is needed for flavor and color.

Saffron comes from the thread-like stigmas of the crocus flower and has been cultivated for thousands of years in Southwest Asia as a source of food, medicine, and dye. It’s often expensive, as it takes thousands upon thousands of flowers to produce even one pound of saffron, and the flowers must be carefully picked by hand. Saffron is widely used in dishes in France (like bouillabaisse), Iran (such as tahchin), India (like biryani and kheer), Spain (paella), and across North Africa and the Mediterranean.

• When possible, choose high-quality saffron threads (not powder) from a reputable source to avoid adulteration. Because saffron is so expensive, companies sometimes mix other ingredients into powdered saffron to cut costs.

• Store saffron in an airtight container in a dark, cool place to preserve its potency and prevent loss of flavor.

No. Saffron presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve saffron in an age-appropriate way as described in the How to Serve section. As always, make sure to create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to saffron are rare, but have been reported in isolated cases, typically related to high doses or occupational exposure.^{[1] [2]}

Even in the absence of allergy, many spices can cause reactions similar to allergic symptoms. For example, inhaling a puff of powdered saffron can irritate the nasal passageways and trigger sneezing and coughing, but may not be triggered by an allergic reaction.^[3] Additionally, certain spices, like saffron, may cause contact rashes (especially around the mouth) due to potentially skin-irritating components in the food, but not necessarily result due to an allergic reaction.^{[3] [4]} Talk to your baby’s doctor about applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby’s face before meals. This layer of protection will help prevent contact rashes and serve as a barrier between the skin and the potentially irritating components of food.

Note that certain spice blends that feature saffron may contain common food allergens, so make sure to read labels thoroughly if your child has food allergies.

Yes. Saffron contains powerful antioxidants like crocin, safranal, and kaempferol, which support immune health, protect cells from oxidative damage, and promote mood regulation.^{[5] [6] [7]}

Avoid saffron supplements for babies and toddlers, as research on their safety is limited.^[6]

Yes, as an ingredient in solid food, but wait until after the first birthday to regularly offer saffron milk or kesar milk as a drink so it does not displace breast milk or formula, which offer important nutrition that baby needs to grow and thrive.