Access Special Backpacker.com Features, Register Now!
Backpacker Magazine
BACKPACKER.com Online Exclusive

Camping Spices To Go

These spices add zest to bland camp meals.

Some of the more useful spices for backcountry cooking:

Allspice: Use in veggie soups, stews, and on applesauce or baked apples.

Anise: Use in camp breads, pancakes, or sprinkled on applesauce. Chewing a few whole anise seeds freshens your breath.

Cardamom: Ground and add to chapati dough or other flatbreads.

Chile pepper: Crush a bit of dried hot pepper (such as cayenne, chile de arbol, or chiltepin) on almost anything that lacks oomph. Or use red pepper flakes or ground cayenne.

Cinnamon: Stir ground cinnamon into pancake batter, hot beverages, and cereal. Mix with brown sugar and sprinkle on skillet-toasted bread.

Clove: Use ground or whole in sauces, curries, stews, or soups.

Coriander: Try it in mac ‘n’ cheese, instant potatoes, and cooked fruit.

Cumin: Add ground cumin to beans or mac ‘n’ cheese; use ground or whole in soups and spicy sauces.

Fenugreek: Sprinkle sparingly in flatbreads and on chicken-and-rice or chicken-and-noodle dishes.

Ginger: Sautß thin slices of fresh ginger in oil, then remove, to flavor the oil for frying fresh trout or for stir-fry. Ginger settles an upset stomach.

Nutmeg: Just pack a whole or half nutmeg seed and scrape off what you need with a knife. Great for cheese dishes, sauces, cooked fruits, and vegetable dishes.

Pepper: Use black and white interchangeably, whole or freshly ground, with almost any food except sweets.

Saffron: Add just a pinch or two to rice, couscous, eggs, and curries.

Turmeric: Adds color and warm tang to rice and pasta, and to freeze-dried egg and chicken dishes. Like ginger, turmeric helps settle abdominal upsets.

Leave a Reply