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.