High Sierra Topix

What spice or sauce do you always take on a trip to liven up you meals? Hot dried peppers, hot sauce, or maybe some spice mix or hersb?
I like Louisiana Red Dot Hot Sauce and sometimes use some of Jimr's home-dried chili pepper flakes.

I don't take anything, I just make sure to take tasty foods. But I do use Chaka's MMM Sauce for marinating the jerky meat (I make my own).

I really like Tapatio sauce on just about anything savory. And you can get them in convenient little packets (like fancy ketchup) on Amazon and other places.

Film cans with shaker lids containing:
1) lemon pepper
2) Italian spice blend (no salt)
3) cinnamon for whatever breakfast cereal is on the menu

Salt. I push miles reasonably hard (for me) and find spicy stuff does not sit well.

All-in-all I am not great at eating when backpacking!

Last year I got hooked to hot "gruel" meals where everything is fairly wet; doesn't matter if it is beans, macaroni, mash, whatever. They just are more satisfying to me, and I don't drink enough water anyway. My go-to fixers for every meal are a splash of olive oil and chunks of gruyere. For taste variation I add things like carrot flakes, fake baco-bits or dried chili flakes.

Very high sodium, but Tony C's makes and awesome creole spice

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Spices- Tajin, maple-brandy rub on fish, basil. Coriander and garam masala are the two spices I am currently experimenting with. I mix my own cereal, with a dash of cinnamon and allspice. A tablespoon of Nido in each cereal bag really makes it rich and creamy. Fresh garlic cloves. Olive oil and margarine, 1/2 oz each per day (more oil if I plan to fry a lot of fish). Nuts (cashews my favorite) and sunflower seeds on everything. Dried or FD sundried tomatoes, dried mushrooms. Lately I have been trying out fried dried onion rings or potato chips on top of pasta dishes. Jerky added to chili. Parmesan cheese.

I always carry small plastic bottles of Tajin and basil. Other than those, I pre-mix meals and add salt and spices directly to the bag of food, every meal slightly different for variety. I cook from scratch but take 1-2 "side" packets in case I need a no-fuss meal. Never use FD meals.

During my normal grocery shopping I always keep an eye out for new and different stuff to enhance my backpack meals.

Dave_Ayers wrote:But I do use Chaka's MMM Sauce for marinating the jerky meat (I make my own).

I make my own jerky too, where do you get Chaka's locally? I saw on internet by the case, but just need a bottle. I usually use a marinade of Yoshida's Teriyaki and crushed red peppers. I sent them an email to see if it's available here in north San Diego county.

John

Wandering Daisy wrote:Tajin, Coriander and garam masala .

Me too, especially Tajin on fried trout! And don't forget cardamom (which is typically a component of garam masala).