Tips for Cooking with Rosacea-Friendly Spices
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.
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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.