Other than salt and pepper what is your have to take along spice.

I started last year taking red curry. Tastes great on pan fried walleye.

In addition to salt and pepper I always bring some kind of multi-purpose blend that I tailor to the food I plan on making.

If I had to choose one more individual spice though I think next in the line of necessity would probably be garlic powder for me (not garlic SALT mind you, if I want salt added to my garlic I'll add it myself).

I always seem to end up bringing some chili flake as well in case I want to add heat to something, so I guess that's a close second.

Coming from Southern Maryland I do have to admit that I have a fondness for that everyday magic spice blend "Old Bay". Added to just about eveything its perfect with fish and corn on the cob. Of course I have that bit of "old fashioned" bit in me and with a nod to the campers of yesterday I like a blend of ground red pepper and salt to wake things up a bit. Other spices that end up making the trips is of course garlic powder/salt, Curry powders and maybe even a few dried herb blends stashed in a corner of a pack

Like Keth0601, I'd bring garlic powder if only one is allowed, but prefer a blend of garlic powder, basil, oregano, and a bit of tyme. Works on any pasta, pizza, or eggs.

After that I also love to bring saffron for rice/paella and some Cajun spicy blackened fish spice.

Lemon pepper

Garlic powder

not a spice, onion flakes. other than salt and pepper its my only additive.

I'm a salt and pepper guy. also like lemon pepper and chipotle powder. I'll have to try onion flakes....dried chives would also be good.

California Pepper

I put that sh*t on everything.

My favorites are all Penzey's spices too! Smoky 4 S is a great seasoned salt good on everything.
Black and Red was new to the trip this year. Great for a little heat.
Ruth Ann's is a great one for foil fish dinners.

Franks Hot Sauce

Rosemary is fast becoming my favorite spice. I grow it and use fresh in many meals.

GARLIC and lots of it! followed by the occasional black fly and misquito

Emeril's Cajun spice mix. At home I use it on ribs, pork chops, chicken, etc, and also use it as blackening seasoning on fish. In the woods it goes on lots of stuff. I mix up my own (I'm not sure if he sells it pre-made but if he does theres probably too much salt in it as with most commercial products). It is a whole bunch of spices but adds a nice smokey peppery kick to meats and veggies and does NOT have a salty flavor (I cut down the salt from the recipe I followed even more than the little it said).

This is about all we bring these days, seems to work on everything if properly modulated.

crushed red pepper

I blend garlic powder, sea salt and smoked black pepper together in a shaker. Goes on most anything.

smoked paprika

quote Ragged: "This is about all we bring these days, seems to work on everything if properly modulated.


"

+1x10^39!

Not a spice, but fresh garlic. Love chopping it, love eating it!

Cavenders for just about everything.

quote HikingStick: "

quote Ragged: "This is about all we bring these days, seems to work on everything if properly modulated.



"

+1x10^39!"

yep..great on everything (well almost everything)

quote Ragged: "This is about all we bring these days, seems to work on everything if properly modulated.


"

I use a lot of that as well. Lawry's season salt is also staple for us.

Slap Ya Mama, also from Louisiana!

quote Dances with Sheep: " "yep..great on everything (well almost everything)"

Try a little bit with peanut butter. :-o

quote HikingStick: "

quote Dances with Sheep: " "yep..great on everything (well almost everything)"

Try a little bit with peanut butter. :-o"

I don't like the sound of that.