While the hot, spicy flavors of many cuisines offer a virtual explosion of taste, for many with rosacea such 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.