Tips for Rosacea-Friendly Spices
For many people with rosacea, bold spicy flavors can turn a culinary adventure into a craving gone bad. If spicy foods are one of your rosacea tripwires, here are some tips for avoiding flare-ups while keeping a little sizzle in your meal.
- Eliminate or minimize hot spices. 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.
- 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.
- Rosacea Review invites readers to send rosacea-friendly recipes for publication in future issues.
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The National Rosacea Society is a 501(c)(3) nonprofit organization whose mission is to improve the lives of people with rosacea by raising awareness, providing public health information and supporting medical research on this widespread but little-known disorder. The information the Society provides should not be considered medical advice, nor is it intended to replace
consultation with a qualified physician. The Society does not evaluate, endorse or recommend any particular medications, products, equipment or treatments. Rosacea may vary substantially from one patient to another, and treatment must be tailored by a physician for each individual case. For more information, visit About Us.