Babies may be introduced to spices as soon as they are ready to start solids, which is generally around 6 months old. However, because it is so intense, it may be best to introduce cayenne pepper after your baby’s first birthday. First, you want to avoid causing baby any pain as they start solids. Second, it's a good idea to give baby an opportunity to develop an awareness of individual ingredients and their distinctive tastes independent of intense spices. For example, if you introduce beans via a spicy chili, baby may learn that beans are spicy and may not want to try them again. We want baby to learn what beans taste like on their own and then to introduce spices with intention.
Isar, 11 months, tastes cayenne on mango for the first time.
Max, 16 months, tastes mango with cayenne for the first time.
Yes. Cayenne pepper has vitamins A (including beta carotene), C, and E, as well as B-vitamins and a whole bunch of antioxidants and minerals. However, the scant amount in your baby’s meal won’t dramatically change the dish’s nutritional value.
Cayenne pepper, when ground and added to other foods is not a choking hazard unto itself, though it can make babies (and adults!) cough quite a bit. When serving foods with cayenne pepper, be sure to have an age appropriate drink (such as breast milk, cow’s milk, or formula) ready for your baby, as well as another, milder food that your baby loves to eat as another choice. Dairy products such as ricotta cheese or plain yogurt will help reduce the heat on the tongue.
No. Allergies to cayenne are rare, though people with nightshade allergies (includes bell peppers, eggplant, potatoes, and tomatoes) may be allergic to cayenne pepper, paprika, and other chili peppers.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
Avoid unless it is the smallest amount in a bigger dish for the family. At this age, your baby is just getting to know what solid food is as we want to make sure we avoid causing them any pain, which could develop negative associations with eating. That said, other spices are fair game!
Play time! Dust a scant amount cayenne pepper on sweet fruit, such as mango, pineapple, or watermelon. To do so, pinch a tiny amount of the spice into a small fine mesh sifter and tap it gently over the fruit to give it light dusting of spice. Be careful not to overdo it—a little goes a long way! Be sure to prevent your baby from touching the spice and rubbing their eyes during the meal. Dipping baby’s fingers in yogurt or milk, then giving them a thorough soapy washing will help remove any lingering spice from their hands and save you both tears!
Incorporate hot spices like cayenne pepper into your family dishes, but perhaps turning it down a notch to let your toddler catch up. And as always, it’s a good idea to signal to your child that something is spicy before they try it.
Play up the senses! Try adding the cayenne pepper to the food in front of your baby, and say “SPICY” as you dust the spice. This visual will help reinforce your baby’s understanding of why that food tastes different.
For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.
Not sure how to introduce this food? Give this recipe a try. Feel free to substitute ingredients and flavor the food with your favorite seasonings.
Wash the mango.
Stand it vertically on a cutting board. With a very sharp knife or vegetable peeler, cut the fruit from top to bottom, removing the inner pith from the flesh.
Once the pith is removed, use a water glass to scoop the flesh away from the tough skin.
Slice the flesh into thin, long spears if your baby is 6 to 12 months old, or small pieces if your baby’s pincer grasp has developed (or if you’d like to encourage fork practice).
Divide the prepared mango portions in half so you have two plates of mango.
Add a tiny pinch of cayenne pepper to a small fine mesh sifter. Gently tap the sifter over one plate of prepared mango, picking out any pieces that got too much spice on them.
Then—and this is important—taste a few pieces yourself before serving. If it causes you pain or discomfort, you may either start over with the other plate of mango or add the plain mango to the spiced mango and mix well to decrease the overall heat.
Cayenne’s sweet-spicy heat tends to pair well with beans, burgers, chicken, mango, pineapple, rice, and watermelon.
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