four spice camping

[ronsmith100]

I have a four bottle spice rack and have only two filled for sure, salt and pepper.
Maybe I'll choose Nature's Seasoning and hot red pepper flakes for the other two. Or maybe dried parsley and basil. Or...
If you could only take four spices what would they be

[Tom U]

If you could only take four spices what would they be

Only four?

Granulated garlic (basic number one), oregano, thyme, dill.

We can't use salt and keep a pepper grinder in a drawer. I'd throw the less used spices in the drawer with the grinder - basil (use fresh more than dried), pepper flakes, chili powders, cumin, fennel seed, nutmeg, cinnamon, unsweetened chocolate powder, sugar. You know, just the basic must haves.....

I my back packing/motorcycle camping days I'd carry granulated garlic, Italian seasoning (basil, rosemary, oregano and thyme) and small salt and pepper. So, if space is really an issue these would be the four.

Happy Cooking,

[Lizbeth]

Four?

I'd throw the salt away and add granulated garlic, Italian seasoning and cumin.

Then I'd put about 6 more things in a drawer.

[Joy A]

The four I have by the stove are:

salt
pepper
garlic salt
season salt

The in the cupboard are all the other spices....you name it.

[Liz&Kev]

We don't use salt either & I don't really care for black pepper.

My camping staples are

Garlic powder (not salt) or President's Choice Roasted Garlic blend (it's salt free)
Italian blend (parsley, basil, oregano)
Mrs Dash original
President's Choice sundried tomato & basil (also salt free)


~ Liz

[John Hussey]

1) Adobo - An Hispanic spice by Goya, containing salt, garlic, pepper, turmeric, oregano (I use it in place of salt, always; finest spice I know. If I choose just one, it would be this

2) Black pepper - freshly ground, in large quantity, I love it so.

3) Cumin - I put it in almost everything and everything Mexican or even near-mexican

4) Curry - for those few dishes that I don't add cumin

I have to add the piece de resistance:

1 bottle of Crystal brand, Louisiana hot pepper sauce, arguably the best of the lot of the pepper sauces out of Louisiana, with a most enticing aroma, a robust yet pleasing, sweetened bouquet and a brusque yet slightly delicate taste guaranteed to titillate even the most discerning of palettes.

Plus...

lemon pepper - to add sprinkled upon the fresh fish i cook in aluminum foil with a few drops of...

Spanish extra virgin olive oil - always Spanish, never any other, the kind discerning chefs always claim to use

Fresh Garlic - lots of it, crushed or sliced, depending on the dish, put it on everything

It is more than four but about all I use, ever

[Lizbeth]

I like your list John!

[ronsmith100]

No salt? Arghhhhh... there goes scrambled eggs! Pepper is for steaks and blackened fish and fried potatoes. I could not do without salt and pepper. I guess low blood pressure helps.

When I used to backpack they had these ittybitty thumbnail sized shakers of salt, pepper, and something else I cannot remember in a little cooking kit. Also a tiny bottle of Vegeline (lecithin).

I guess I could sub salt for Morton's Nature's Seasoning and I always have whole garlic and onion handy.
So. my new list:
Pepper
Nature's Seasoning
Italian herb mix (basil, oregano, and ???)
Dry red pepper flakes for steam.



.

[peterh]

Four. Can't do four . . . Here's my spice list:





plus salt & pepper shakers and dried garlic, onion flakes in the closet!

[Pete]

I'd get a bigger spice rack . . .

[David Mooney]

I'm a saltoholic, so definitely:

- salt! (maybe for a change of pace it could be Seasoned salt)

and also:

- Mrs Dash original (great for encrusted pork chops, kicking up a salad, etc)
- Garlic powder (great for Italian and Asian dishes, and keeps vampires away)
- Black pepper (my fiancee likes it)

[Alf S.]

Hi: All... "Variety is the spice of Life". Try putting whole mustard seeds in a second pepper mill and use that instead of salt!!! Certainly not your daily grind.
Alf S. North shore of Lake Erie

[Herb Sutton]

We have a jar with six compartments and six little snap lids. About 3 inches in diameter. Handy.

[genebland]

Everglades Seasoning for me. (the green one)

http://www.evergladesseasoning.com/products.htm

[Anne Badgley]

OOOOoo! I like the whole mustard idea, never tried that!
I also only use pepper from a grinder and go for weeks without using salt, so...

Spike (no salt) seasoning
Fresh curry powder or chili powder (depending on the season - stir fry in summer, stew in winter)
Dried Tarragon (like cilantro, an addictive taste when acquired)
cinnamon

that covers sweet and savory dishes. I always use fresh garlic and onion so I consider those in the necessary vegetable category instead of spices. If I expect to make puddings or desserts I would also add a small bottle of vanilla extract (the real stuff). Vanilla is also multi purpose- good as air freshener, perfume, and to put on rat noses when introducing a new member of the rat pack!

[Jan Adams]

Spike (no salt) seasoning
Natures Seasoning
Pepper
Garlic Powder

I was going to mention Spike too. Love it.

[Time K]

No salt? Arghhhhh... there goes scrambled eggs! Pepper is for steaks and blackened fish and fried potatoes. I could not do without salt and pepper. I guess low blood pressure helps.

That was my observation...wow....so many folks seem to be managing theirs.

Ron, blend your salt and pepper into one container. With all those other suggestions, man they all sound like good choices, I know I couldn't choose! I'd be a very happy camper if I could eat chillies, curries or an adobo dish at least once a day.

On this topic, a really cool thing to do before traveling would be to dehydrate carrots, onions etc...If you don't have a food dehydrator I'd think some cheese cloth and really low heat in an oven will work.

[Frederick L. Simson]

No salt? Arghhhhh... there goes scrambled eggs! Pepper is for steaks and blackened fish and fried potatoes. I could not do without salt and pepper..

Robert understands. He's the cook in our outfit and his recommendation:

1. Salt
2. LEMON Pepper
3. Italian Seasoning, custom blend: (Oregano, Basil, Garlic Powder, Onion Flakes, Marjoram, Trace of Rosemary, Sage)
4. Chinese 5 Spice Recipe Here

[Marv Watson]

Not counting salt and pepper (we throw in a Morton's picnic pack) my four are all from Penzeys : Northwood's Fire, Southwest Seasoning, BBQ 3000 and Cinnamon. The first 3 are interchangeable for just about anything going on in the skillet for dinner; the last one is great on buttered toast, applesauce or oatmeal at breakfast, or rice pudding for dessert.

[Bigfoot Mike]

1. Chipotle
2. Chipotle
3. Chipotle
4. Chipotle