Touring - Spice Rack

I am putting my tour cooking gear in order and I was wondering what kinds of spices and flavor enhancers you guys bring along with ya.
Tips on storage would be helpful too. Zip lock baggies? Tiny squeeze bottles?


Dave

dave i bought a small soft shell cary case from REI called "outdoor research hiker kitchen kit" was 16 dollars kind of expensive it opens up and has a zipper pocket and also places to put the little plastic bottles secure. I carried salt, pepper, garlic powder some basil and a small amount of olive oil.. just pick out what younormally use to cook with and bring some of each one year i just took one plastic bottle and mixed all the spices together that works too,. I can get creative with camp cooking and still keep it simple. as the miles mount up you will have become a real camp chef

if i was going to run out of something i would get someone to mail me what ever i needed to my next mail drop.

speaking of mail if you have a support system in place to send care packages along the route that makes a special day when you pick up your mail. just pick out a town along the way and have them send the package to you "general delivery" if you get to the town and the package hasent arrived you can wait for it or fill out a forwording card and get it forworded to a town farther down the route.

Rock salt, ground black pepper, dried garlic granules, sugar all carried in 35m film canasters.

Remember "every ounce counts and if in doubt leave it out" there is no need to carry more than a few days worth of food, and small condiments like the stuff above can be scrounged in small quantaties from other campers or resturants