Ginger

Ginger may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Today, ginger is a global seasoning, but it wasn’t always that way. Humans learned to harvest the plant in its native home of Southeast Asia, where the edible roots, leaves, and flowers served as food and medicine. Known locally as adaraka, gyin, khing, jahe, halia, and luya, cultivated ginger became one of the region’s first exported spices—a milestone that led to ginger’s incorporation in dishes worldwide. Ginger’s uses are diverse: it seasons kimchi, ceviche, and som tum, gingerbreads and gingersnaps, and drinks like kombucha, qishr, and sorrel. Ginger also flavors spice blends like advieh, berbere, chai masala, jerk, Old Bay seasoning, mitmita, pumpkin spice, and ras el-hanout.

Yes. While ginger is usually eaten in small amounts, it offers oils, fibers, carbohydrates, vitamins, and minerals. There are 400 compounds in ginger, including polyphenols—gingerols, quercetin, zingerone, and terpenes—that may offer antioxidative, anti-inflammatory, anti-microbial, anti-viral, anti-fungal, anti-nausea, and anti-cancer benefits. When serving ginger, start small. Ginger’s flavor packs a spicy punch, and large amounts may lead to stomach upset.

Avoid wild ginger (also called asarabacca, cat’s foot, hazelwort, and namepin), a species from a different plant family, which contains toxic compounds and can cause serious illness unless prepared safely.

★ Tip: When substituting powdered ginger for fresh, use this formula: 1 tbsp (6 g) fresh ginger equals ¼ tsp (½ g) powdered ginger. You can also try using jars of grated ginger or ginger paste, which can be substituted 1:1.

No. Ginger is not a common allergen. While allergies to ginger are rare, they have been reported and are sometimes severe. Additionally, skin rashes due to touching ginger have been reported in individuals working in the restaurant and food industries.

In theory, an individual can be allergic to any food. As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

It can be. While grated or powdered ginger presents a low risk when safely prepared for a child’s age and developmental ability, thick pieces of firm ginger like pickled ginger, candied ginger, etc. can be firm and challenging to chew, qualities that increase choking risk. To reduce the risk, prepare and serve ginger in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

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

Yes, after baby’s first birthday. When serving, make sure to cool it down before offering. Do not give tea or beverages other than breast milk or formula to babies under 12 months of age to ensure that the necessary nutrition from breast milk or formula isn’t displaced by other drinks.

Before using ginger as a remedy, consult with the child’s pediatric healthcare provider for guidance. While ginger is commonly used as a remedy for a variety of illnesses, such as nausea, vomiting, and colds, research on these uses is limited in babies and young children. That said, if a child is feeling sick and you would like to offer ginger, it is generally fine to offer ginger as it is used in typical cooking, in small amounts in an age-appropriate meal. Avoid ginger chews and lozenges, which are choking hazards and often contain honey (which poses a risk of infant botulism to babies under 12 months of age).