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Rosacea-Friendly Spices

Tuesday, October 5, 2010

The hot, spicy flavors of many regional and ethnic cuisines offer a virtual explosion of taste in diners’ mouths. Unfortunately for many rosacea patients, spicy foods may result in an explosion of signs and symptoms as well. Here are some tips to keep a little sizzle in your meal without triggering a flare-up.

• Pass on hot peppers. In surveys, cayenne and red pepper were cited as rosacea triggers by more than a third of rosacea patients, while black pepper affected 18 percent and white pepper affected 9 percent.
• Replace ragin' Cajun spices. Rather than red pepper or chili powder, try using 2 tsp. cumin and 1 tsp. oregano.
• Substitute with fruit. Replace traditional salsa with a fruit version made from two large ripe peaches cut into small cubes, ¼ cup orange juice, 1 tsp. balsamic vinegar, ½ tsp. ground cinnamon, 2 tsp. chopped fresh mint (optional) and 1 cup fresh raspberries, all gently mixed together.
• Alter the Indian influence. Instead of curry powder, use 4 tsp. coriander, 2 tsp. turmeric, 1 tsp. cinnamon, 1 tsp. cumin, ½ tsp. basil or oregano and ½ tsp. cardamom.
• Change up chicken recipes. For poultry seasoning, try using ½ tsp. sage, ½ tsp. coriander, ¼ tsp. thyme, 1/8 tsp. allspice and 1/8 tsp. marjoram.

For more information on common rosacea triggers, click here.