For many people with rosacea, bold spicy flavors can turn a culinary adventure into a craving gone bad. If spicy foods are one of the triggers for your rosacea, here are some tips for avoiding flare-ups while keeping a little sizzle in your meal.

  • Eliminate or minimize hot spices. In surveys, red pepper were cited as rosacea triggers by more than a third of rosacea sufferers, while black pepper affected 18 percent and white pepper affected 9 percent.
  • Rather than red pepper or chili powder, try using 2 tsp cumin and 1 tsp oregano.
  • Replace traditional salsa with a fruit version made from 2 large ripe peaches cut into small cubes, 1/4 cup orange juice, 1 tsp balsamic vinegar, 1/2 tsp ground cinnamon, 2 tsp chopped fresh mint (optional) and 1 cup fresh raspberries all gently mixed together.
  • Instead of curry powder, use 4 tsp coriander, 2 tsp turmeric, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp basil or oregano and 1/2 tsp cardamom.
  • For poultry seasoning, try using 1/2 tsp sage, 1/2 tsp coriander, 1/4 tsp thyme, 1/8 tsp allspice and 1/8 tsp marjoram. See Rosacea-Ltd III Lifestyles.

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