Touring - Traveling Spice Kit...one step closer! :)

It's been an amazing adventure so far.

Bike on order, tent is bought along with sleeping pad, stove, sleeping quilt, panniers, etc. And planning the first tour now!

And now the spice kit is ready. he he he


289138

Fancy. And I thought I was livin' large when I snagged the shaker out of the picnic basket that shakes salt out of one side and pepper out of the other.

Fancy. And I thought I was livin' large when I snagged the shaker out of the picnic basket that shakes salt out of one side and pepper out of the other.

lol! Good find though.

I cook for a living. :)

I am waiting for someone to say it is going to weigh too much to travel with. :)

bummer, dude.

thought i was gonna see pics of the spice girls.

I was recalling a small single, segmented spice container, but bring old it may be false memories.

mirages or delusions..

if you got just 7, 35mm film containers, they glue together nicely.. 6 around one.

but maybe gluing a cord on the side will keep them grouped together..

I have found that I don't use spices in the same proportion as one another. Thus, I take much less cayenne pepper than I do granulated onions.

I also take olive oil, soy sauce (in a plastic container), a backpacking pepper grinder, and a few other things but all in different sized containers and then kept in a small zipped bag so that I can put my hands on my entire cooking kit in one grab.

I take asafoetida, to cut down on the flatulence.

Fancy. And I thought I was livin' large when I snagged the shaker out of the picnic basket that shakes salt out of one side and pepper out of the other.

They're good, and you can find that sort of thing in the camping section of Canadian Tire, Walmart, etc.

During my first Australian tour, I just grabbed an extra packet or two of salt, pepper, or other condiments any time I ate at a restaurant, cafe, or fast food place. I had a little ziploc bag for whatever I collected along the way.

4 of these would replace 8 film canisters
http://www.campmor.com/outdoor/gear/Product___80035

Just as an aside, have you had a chance to set up your tent indoors and roll out the matt and quilt to see how they all fit together?

I am waiting for someone to say it is going to weigh too much to travel with. :)

it is going to weigh too much to travel with.

i guess i suck at cooking because i don't know what half those spices are. could you share some easy recipes? i'll share my favorite: good ramen (e.g., shin ramyun) + veggies + can of soup or anything else + rooster sauce. my spice kit is peanut butter, rooster sauce, and sugar, all of which come in heavy, bulky containers.

289138

My spice locker is pretty similar to yours. I traded my paprika for a Moroccan Melange (http://www.mustaphas.com/index.php?_a=viewProd&productId=49). I carry two salts: a white sea salt and a black Hawaiian smoked sea salt (http://hawaiianvolcanoss.com/). In addition to black pepper I pack some cayenne pepper when I need some real heat!

I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.

I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.

And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.

I pack a bit of saffron.

Which you can also sell for a night's stay somewhere and dinner, if you happen to run out of money along the way. :D

I like the connector on this one, which holds six spices. Two of these might pack better than several film canisters.

http://www.gsioutdoors.com/products/pdp/spice_rack/kitchen_sets_tools_table_accessories/

Which you can also sell for a night's stay somewhere and dinner, if you happen to run out of money along the way. :D

I tour in a spartan manner (I suppose most of us do.). Dinner is often picked out from the meager offerings of a small town grocery or worse a gas station mini-mart. I get whatever has the simplest and purest ingredients. But I will not skimp on my spices, and you never know when you’ll find all the ingredients for a great bouillabaisse. :love:

Besides saffron relaxes tired muscles and prevents cramps.

My spice locker is pretty similar to yours. I traded my paprika for a Moroccan Melange (http://www.mustaphas.com/index.php?_a=viewProd&productId=49). I carry two salts: a white sea salt and a black Hawaiian smoked sea salt (http://hawaiianvolcanoss.com/). In addition to black pepper I pack some cayenne pepper when I need some real heat!

I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.

I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.

And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.

Ah, nice to see a spice lover here! :)

I use Vietnamese Cinnamon everyday with oatmeal so I am on the fence about taking it. We will see. Might be too heavy! :)

I used dried herbs a lot in my day to day cooking for the company I work for. I have a love/hate relationship with them. I enjoy fresh over dry even though they have their own different applications at certain times. We will see what changes as I tour. Dry herbs go stale in flavor very quickly so we will see. I thought about packing some hot chocolate mix which I love.

I love saffron.

Nice post. I've been assembling a little kitchen box for touring with next year. I still need to add a pot scrub, a cut-down spatula and some cutlery. I've got 6 baby food containers for spices. I plan to carry:

* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric

The bottles are for oil and dish washing liquid.

https://lh3.googleusercontent.com/-EE07jE0KNO8/UNOfwcaSZYI/AAAAAAAAEHI/7Zza7_mu6aY/s800/SpiceKit.jpg

I have found a small square of plastic cutting board to be very useful. It allows me to cut on something I can wash and know what has been put on it. The weight and space required is negligible.

Nice post. I've been assembling a little kitchen box for touring with next year. I still need to add a pot scrub, a cut-down spatula and some cutlery. I've got 6 baby food containers for spices. I plan to carry:

* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric

The bottles are for oil and dish washing liquid.

https://lh3.googleusercontent.com/-EE07jE0KNO8/UNOfwcaSZYI/AAAAAAAAEHI/7Zza7_mu6aY/s800/SpiceKit.jpg

Love the ideas and the pic! Where did you get the little containers to put the spices in? They are nice!

Just as an aside, have you had a chance to set up your tent indoors and roll out the matt and quilt to see how they all fit together?

Will be doing this next week when I get back from traveling. Waiting on the footprint and the sleeping quilt.

I have found a small square of plastic cutting board to be very useful. It allows me to cut on something I can wash and know what has been put on it. The weight and space required is negligible.

Agreed. I have a thin plastic placemat I bring with me. It's nice to have a clean surface to work on and sometimes I am actually cutting fresh vegetables.

I carry salt, basil and montreal steak seasoning along with some cooking oil for flavoring. that's enough for me but I can also eat the same type of meal again and again.

Love the ideas and the pic! Where did you get the little containers to put the spices in? They are nice!

I just bought the containers off Ebay. They are for food storing baby food. They were the cheapest thing I could find. Frankly, I would use film canisters if I could find them somewhere.

I'm hoping I can use the lid of the plastic box as a cutting board.

Another option I saw was to buy a bunch of small zip-lock bags and put the spices in them. That requires less space and less weight.

I just bought the containers off Ebay. They are for food storing baby food. They were the cheapest thing I could find. Frankly, I would use film canisters if I could find them somewhere.

I'm hoping I can use the lid of the plastic box as a cutting board.

Another option I saw was to buy a bunch of small zip-lock bags and put the spices in them. That requires less space and less weight.

Want me to send you some of the film canisters? I have some and do not mind shipping you some.

For a cutting board, I plan to buy a plastic one and cut it to size. I can send you the other half of the board too. The advantage of a cutting board is that it's different plastic then the top of your container. The plastics for cutting boards are harder and will not shred with knife use.

I carry a small pepper grinder, salt, paprika, chilli powder, french provencal herb mix in small plastic screwtop containers.
I use thin flexible plastic cutting board, takes up no space or weight and was very low cost but high utility. I once prepared dinner in a muddy clearing one the top of my rear rack. You dont need to cut these in half to save weight, they don't register on any scales.

My cutting board was cut out of the bottom of a small, round red pail used for storing foodstuff in the fridge. It is cut to the same circumference as the frying pan/lid on my Trangia.

"Everything spicy is so nicey." Always liked spicy food & some years ago got into Indian cuisine...learned a lot about spices from Yamuna Devi's "Lord Krishna's Cuisine" book. So if I was going to do longer bike-camping tours I'd certainly include some spices. Now with research we learn that much traditional knowledge of spices' benefits is quite correct. BTW Ms Devi mentions cooking in the field as being a test of the expert cook. Sadly she passed away last year.

I was recalling a small single, segmented spice container, but bring old it may be false memories.
Your recollection of this is sound.


4 of these would replace 8 film canisters
http://www.campmor.com/outdoor/gear/Product___80035

Film canisters are free.

This is cheaper (but smaller?)
http://www.campmor.com/outdoor/gear/Product___23103

Hmm, this seems overengineered (it's too big for what it can carry).

http://www.campmor.com/outdoor/gear/Product___87552

One of these replaces 4 film canisters.

http://www.scoutgear.com/equpi110.html

Replaces 6.

http://www.scoutgear.com/gs73495.html

With spices!

http://www.ebay.com/itm/6-in-1-Camping-Multi-Spice-Container-/250915485758

I have found a small square of plastic cutting board to be very useful. It allows me to cut on something I can wash and know what has been put on it. The weight and space required is negligible.

Absolutely. I got one from REI. Weighs nothing and is very thin. Slides neatly inside the sleeve of my Ortlieb Sport Packer

No way would I carry all those spices, especially if I am not going to use them all during a trip. At most I bring salt, pepper, cayenne and garlic powder. Maybe when the OP actually takes a tour he will learn that trying to replicate home as much as possible has its costs.

Your recollection of this is sound.



Film canisters are free.

This is cheaper (but smaller?)
http://www.campmor.com/outdoor/gear/Product___23103

Hmm, this seems overengineered (it's too big for what it can carry).

http://www.campmor.com/outdoor/gear/Product___87552

One of these replaces 4 film canisters.

http://www.scoutgear.com/equpi110.html

Replaces 6.

http://www.scoutgear.com/gs73495.html

With spices!

http://www.ebay.com/itm/6-in-1-Camping-Multi-Spice-Container-/250915485758

I took a segmented container on my second tour. Within a few days the four spices had cross contaminated each other, most likely from the thing rattling around in the pannier. You should make sure the design is such that that can't happen. Mine had a little gap between the cap and the top of each segment allowing mixing.

Within a few days the four spices had cross contaminated each other, most likely from the thing rattling around in the pannier.
Isn't that the way most great seasoning mixes originated?

I agree with you that less might be more in this case. I don't carry much more than salt and pepper, with maybe a small container of mild yellow curry powder and some garlic granules for my cooking needs.

Truly, spice can turn crappy food into a nice meal. It is amazing what a good cook can do with negligible weight in spices. In ROTC we had to cook in the field from just raw materials. I was warned and brought nothing but spices to the field. We had captains and lieutenants coming to our camp because they could SMELL the difference in my cooking as opposed to the other platoon's.
Regardless of how you carry it, just do so. It can be the difference between a "meal" and just "refueling".

Truly, spice can turn crappy food into a nice meal. It is amazing what a good cook can do with negligible weight in spices. In ROTC we had to cook in the field from just raw materials. I was warned and brought nothing but spices to the field. We had captains and lieutenants coming to our camp because they could SMELL the difference in my cooking as opposed to the other platoon's.
Regardless of how you carry it, just do so. It can be the difference between a "meal" and just "refueling".

Many people miss this point! +1!

Its like telling someone who draws not to bring pencil and paper when touring. I am pretty sure the spices weigh less then the paper and pencil! And to be honest, I love cooking and love spices! :)

I agree with you that less might be more in this case. I don't carry much more than salt and pepper, with maybe a small container of mild yellow curry powder and some garlic granules for my cooking needs.

I imagen and am prepared to make the needed changes that make life a little easier when touring in regards to what I bring. I know at this point it is all a shot in the dark for sure but I am learning, having fun, will continue to do both and have a blast.

Absolutely.

No way would I carry all those spices, especially if I am not going to use them all during a trip. At most I bring salt, pepper, cayenne and garlic powder. Maybe when the OP actually takes a tour he will learn that trying to replicate home as much as possible has its costs.

I am just waiting for the bike!!! :( lol

I know and already anticipate that things may change 180 degrees with how and what I pack after my first tour but to be honest, you ALL went through the same shakedown process. So yes, I anticipate it already.

Kinda cool! But if thats the spice kit - you clearly plan on cooking up a storm! I wanna see the rest of the kitchen equipment!

Kinda cool! But if thats the spice kit - you clearly plan on cooking up a storm! I wanna see the rest of the kitchen equipment!

I like options. The "kitchen" will be simple...really.....and I mean that! ;) lol

Many people miss this point! +1!

Its like telling someone who draws not to bring pencil and paper when touring. I am pretty sure the spices weigh less then the paper and pencil! And to be honest, I love cooking and love spices! :)

Ah yes, but if they didn't bring the pencil and paper, they may expand their imagination and horizons by finding materials around them to experiment with.

Want me to send you some of the film canisters? I have some and do not mind shipping you some.

For a cutting board, I plan to buy a plastic one and cut it to size. I can send you the other half of the board too. The advantage of a cutting board is that it's different plastic then the top of your container. The plastics for cutting boards are harder and will not shred with knife use.

Thanks for the offer, I really appreciate it. I'm a million miles away from you so I think I'll see how I get on with what I have. But the offer is very kind.

I'm going to keep an eye on this thread. I don't see a lot of discussion about touring kitchens, and I think it's an area where there can be quite wide variety in what people carry.

Ah yes, but if they didn't bring the pencil and paper, they may expand their imagination and horizons by finding materials around them to experiment with.

Agreed but finding spices in a store that have been on the shelf for a very long time is not my cup of tea.

I could find someone smaller to put them in if space is going to be an issue. I will not know that until I get everything first.

In life, a chef really only needs salt and pepper but some spices really help bring out the flavor of things. For example, curry and carrots. Or caramelized onions and toasted cumin.

But like I said, I know I will need to make changes a long the way as to what I pack and such. Everything looks good on paper....grrr.... I mean in my head. :)

Ah yes, but if they didn't bring the pencil and paper, they may expand their imagination and horizons by finding materials around them to experiment with.

Sometimes when I buy electronics they have nice little zip-lock baggies that I save...those might keep the spices fresh & save a bit of weight over the jars. RE powdered garlic, it's light & convenient but nothing like fresh (no news to you I'm sure). Local Korean & Chinese groceries sell 5-packs of garlic for about the same price as "regular" groceries sell 1. Takes 5 minutes extra for me to chop up some garlic, chile pepper & cilantro but I think it's worth it. While some raw-foodies say spices are stimulants & not beneficial for those on a "pure" diet, for others I think they're good. OTOH the raw folks have some good ideas about sprouts & claim that one can use plastic bags to sprout lentils, alfalfa etc on the road (weather permitting). I haven't done long tours so I haven't done that but the concept is interesting. IE one can eat sprouted lentils raw or else lightly cooked vs ordinary long (& fuel-consuming) cooking time.

Another nice condiment is powdered kelp (good minerals) or furikake. Also while I've been eating brown rice for a long time I recently discovered that it turns out more tender & evenly cooked if soaked first for 2-8 hours. Most bike tourists would probably stick (heh) with white rice which takes only about 1/3rd the time to cook though. Once at a local Indian restaurant I saw an Indian who was cycling around the world (& the newspaper had an article about him). His favorite meal was simple focused on a "hatful" (large bowl) of white rice--I his bike was an ancient-looking Indian model, single-speed IIRC. Pretty inspiring since he obviously was on a low-budget.