This is an older project, but since I was adding two more containers, I thought I'd take a few pics.
I tend to do most of the cooking in our family, and even more so when we're camping. Wanting a variety of spices on hand, but unwilling to pay $$$ for something inadequate to my needs, I came up with a simple strap-mount spice rack. As you can see, it's easily expanded (originally, I had only 6 containers), and the strap makes it easy to wrangle when setting up or packing up. I haven't misplaced the salt or pepper (or thyme or mulling spices) since.
Step 1: Parts
- length of nylon ribbon (or webbing). I recommend at least 18-in, to allow for a hand loop.
- pairs of 1 or 2-oz nalgene containers (crush-proof, water- or oil-tight)
- stainless steel bolts (1/2-inch length, to allow for the thickness of the strap)
- matching nuts
- matching locknuts
- matching rubber washers (for containers holding oils)
Step 2: Assembly
First, drill holes matching the bolt size (e.g., 1/8-in) in each nalgene cap, melt an equivalent hole through the nylon strap.
Then pass the bolt through the top of one cap, through the nylon strap, and into the top of the other cap. If you intend to add an oil to either container, place a rubber washer flush against the hole through that cap. This tends to work best for the bolt head-side; if you're doing the same with the nut-side, I recommend adding a flat washer over the rubber washer. Add a lock washer and nut, and tighten.
Step 3: The Spice Must Flow
Again, I've used this spice strap for many, many years.
Over time, we've shifted to car camping (including long road-trips) and staying in remote cabins and yurts and the like. For backpackers, 6-8 1-oz containers would likely be more than sufficient.
Also, if your spicing tastes a broad or varied, you can always keep more containers at home, and swap them out depending on your "needs" for any given trip.
Our current spices:
- Rosemary + oil (great with eggs)
- Crushed red pepper + oil
- Crushed black pepper
- Kosher salt
- Ancho peppers, ground
- Celery salt (bloody marys!)
- Smoked paprika
- Sesame seeds
- Herbes de provence (savory, marjoram, rosemary, thyme, oregano, lavender)
- Ground cinnamon
- Cumin seed
- Mulling spices (stick cinnamon, clove, allspice, cardamom, star anise)
- Dehydrated onion flakes
- Dehydrated garlic + oil