Everyone seems to have their 5 favorite herbs and spices whether they know it or not. Salt and Pepper do not count. Below are a few of the basic herbs and spices that should be in your camp kitchen, chuck box or spice box.

  • Cayenne Pepper
  • Cumin
  • Celery Seed
  • Dill Weed
  • Garlic Powder
  • Garlic – Minced or Dried
  • Onion Powder
  • Onions – Minced or Dried
  • Paprika
  • Red Pepper Flakes
  • Basil
  • Cilantro
  • Chives
  • Oregano
  • Parsley
  • Brown Sugar
  • Sugar (white)

Below are a few simple spice blends that come in very handy when your on the trail or in the woods. The portions are small on purpose because these amounts are designed for camping or backpacking. The spice blends can be adjusted to suite your taste.

These are the ones I like. If you have a favorite spice blend or something the add, please send it along and we will add it here.

Enjoy,
Dan


Tidbits of Information:

  • 3 teaspoons = 1 tablespoon
  • Herbs usually come from the leafy part of a plant and can be used fresh or dried. Spices come from seeds, fruits, roots, barks or some other vegetative substance.
  • Chili Powder is a mixture of ground dried chile peppers such as paprika and cayenne and includes a combination of cumin, oregano, garlic powder.
  • The amount of Cayenne Pepper can be bumped up for the heat lover. (hint: do not bump it up to much or that will be all you taste)
  • DO NOT get carried away with the cumin, to much cumin and your recipe will be bitter.
  • A black peppercorn is picked when green and dried in the sun until black. A white peppercorn ripens fully on the vine before it is picked and dried. Black Pepper has a slightly hotter flavor and aroma.
  • The seasoning mixtures should be stored in an airtight container and kept in a cool dark place can last up to 6 months. (Hey, we’re campers, we’ll go up to 8 to 9 months or until its gone)
  • Crushing Herbs: Rub the herbs gentley between your hands, this breaks the herbs down to smaller pieces and releases the oil for a better flavor in recipes. Seeds can be crushed in a mortar and pestle.

  • Chili Powder

    • 2 teaspoons Cumin Powder
    • 2 teaspoons Garlic Powder
    • 1 teaspoon Cayenne Pepper
    • 1 teaspoon Oregano – dried and ground
    • 1 teaspoon Paprika

    Beef Seasoning

    • 1 tablespoon Salt
    • 1 tablespoon White Pepper
    • 1 tablespoon Dry Mustard
    • 1 tablespoon Onion Powder
    • 1 tablespoon Garlic Powder
    • 1/2 tablespoon Paprika
    • 1/2 tablespoon Black pepper
    • 1/2 tablespoon Thyme – dried and crushed
    • 1/2 tablespoons Oregano – dried and crushed
    • 1/4 teaspoons Cayenne Pepper

    Poultry Seasoning

    • 2 teaspoons Sage – ground
    • 1 1/2 teaspoon Thyme – ground
    • 1 teaspoon Marjoram – ground
    • 1/2 teaspoon Rosemary – ground
    • 1/2 teaspoon Nutmeg – ground
    • 1/2 teaspoon Black Pepper

    Adobo Seasoning

    • 2 tablespoons Salt
    • 1 tablespoon Paprika
    • 2 teaspoons Black Pepper
    • 1 1/2 teaspoons Onion Powder
    • 1 1/2 teaspoons Oregano – dried and crushed
    • 1 1/2 teaspoons Cumin Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Chili Powder

    Cajun Seasoning

    • 1 teaspoon Cayenne Pepper
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1 teaspoon Paprika
    • 1 teaspoon Black pepper
    • 1 teaspoon White pepper

    Italian Seasoning

    • 2 tablespoons Onion Dried Flakes
    • 2 tablespoons Parsley – dried and crushed
    • 1 tablespoon Brown Sugar
    • 1 1/2 teaspoons Oregano – dried and crushed
    • 1 teaspoon Salt
    • 1 teaspoon Basil – dried and crushed
    • 1 teaspoon Bay Leaf – dried and crushed
    • 1/4 teaspoon Thyme – dried and crushed
    • 1/4 teaspoon Garlic Powder

    Barbecue Dry Rub (Good for sprinkling on toaster sandwiches or as a rub)

    • 2 tablespoons Paprika
    • 1 tablespoon Garlic Powder
    • 1 tablespoon Chili Powder
    • 1/2 tablespoon Black Pepper
    • 1/2 tablespoon Salt
    • 1/4 tablespoon Celery Seed – crushed
    • 1/4 tablespoon Oregano – dried and crushed
    • 1/4 tablespoon Thyme – dried and crushed
    • 1/2 teaspoon Dry Mustard
    • 1/4 teaspoon Allspice – ground
    • 1/4 teaspoon Coriander- ground

    Seasoning Blend for Seafood

    • 3 tablespoons Garlic Powder
    • 1 1/2 tablespoons Salt
    • 1 1/4 tablespoons Black Pepper
    • 1/2 tablespoon White Pepper
    • 1/2 tablespoon Marjoram – dried and crushed
    • 1/4 tablespoon Cayenne Pepper
    • 1/2 teaspoons Thyme – dried and crushed
    • 1/2 teaspoon Dry Mustard

    Seasoning Blend for Vegetables

    • 1 1/2 tablespoons Onion Powder
    • 1 tablespoon Chives – dried and finley chopped
    • 1 tablespoon Tarragon – dried and crushed
    • 1 tablespoon Parsley – dried and crushed
    • 2 teaspoons Thyme -dried and crushed
    • 2 teaspoons Basil – dried and crushed
    • 2 teaspoons Oregano – dried and crushed
    • 1 teaspoon Dry Mustard
    • 1 teaspoon Dill Weed
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Salt
    • 1/2 teaspoon Celery Seed – crushed

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