Your Must Have Spices When RVing?

Halmfamily wrote:
Garlic, Montreal Steak Seasoning, Paprika, pepercorn, kosher salt and oregeno.

Those are about the same bare essentials for me.

Adding to that, on the liquid side, would be low sodium soy sauce, hot sauce/sriracha, and worcestershire. I consider them spices since I usually use for a marinade or to liven up chicken breasts, etc., for the grill. DW is Mexican so we are never without lemons/limes and chiles of some sort. She will put lemon juice on Cheerios (kidding!).



Mike

Well, I either lead a bland life or rely too much on meals prepared at home (weekender or week-long tripper only, not a full timer). Also I have a low-sodium diet, restricted black pepper intake, and don't like garlic.

So, I take Italian seasoning mix (organo, marjoram, ??) for fresh pizza. At home, that at cinnamon for my cinnamon rolls and french toast are my two most-used spices. Rosemary and thyme for some dishes like shepherd's pie and penne rustica.

Cavender's is my go to spice for lots of things. But I also carry KC Masterpiece Steak seasoning, chili powder, paprika, and ground cumin for chili, dried sage leaves for poultry. Ground sage doesn't have the same taste. Also garlic powder and an Italian blend. And Malabar peppercorns and sea salt. They both come in their own grinders. Spice Islands makes them.

Black pepper grinder, cayenne, Garlic, cumin, chili powder
Lawry's seasoned salt, seasoned pepper, my own steak rub, Cavender's Greek seasoning
Chicken bouillon granules

copeland343 wrote:
Tony Chachere's Original Creole Seasoning. It has to be a Louisiana law that you always have some, if it isn't it should be it goes with everything.

X2 but also the Spicy version!

copeland343 wrote:
Tony Chachere's Original Creole Seasoning. It has to be a Louisiana law that you always have some, if it isn't it should be it goes with everything.

Thanks for the reminder; yeppir, I take Tony's along too along with my homemade Greek seasoning:
1-1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Both go well in Dutch Oven Gathering entrees as well as breakfast eggs. :C

I use most of the previously mentioned Spices. One more that I am ever without is ground Cumin. It is a must for Chili IMO.

Because I'm on a salt restricted diet, I use a lot of spices. I saw on here just recently about using Tick Tack boxes to bring your spices and what a wonderful idea as you use so little of some of the more exotics, that would really save a lot of room in the pantry.
Cumin, Smoked Paprika, and Chipolte Chili Powder are my new favorites. I use a lot of Oregano and Basil and Thyme also.

We keep it pretty basic: salt, pepper, garlic and homemade steak rub. Other spices are kind of dependent on the menu. I like to pre-measure spices for specific recipes, then store them in plastic 2 oz. condiment cups with lids. I use a sharpie to write on the outside -- like "Pasta Salad Seasoning" or "Guacamole Spices". That way when I'm preparing meals, I can just add the appropriate spice pack. Saves time as well as space.

I have about 50 different spices in the RV (fulltimers) and use then for our dry rubs when smoking on the pellet grill. Fortunately, I have a drawer that is large enough to store them all. I do transfer them to different containers, keep them in alphabetical order with a label in the lid so I can find them easily.