Local spices make the best travel souvenirs. How do I know? 2 million miles, that’s how. When you go somewhere new, what’s better than to bring home a taste of the local culture, literally!
Every region has its own unique combination of flavors and food profiles. You’ve been enjoying them during your travels in the restaurants and from street vendors. The spices that makeup those dishes are sometimes difficult to find back home. What better way to spend a few hours than in a local outdoor market and bring those unique tastes home?
Why Bring Home Spices?
When I travel, I make a point of experiencing everyday local foods, not just signature dishes, because they offer a meaningful window into daily life and regional history. What people eat often reflects their environment and traditions. Whether meals are shaped by the sea, the land, or the fields, those resources have influenced culture over generations.
I’ve also grown especially fond of taking local and regional cooking classes while traveling, if time permits. The style of these experiences can vary widely depending on where you are and how the class is structured. But they consistently offer something valuable: hands-on learning, shared stories, and the chance to connect with others who are equally curious and passionate about food.
Over the years I’ve tried reindeer in Sweden, cuy or guinea pig in Peru, bull’s tail in Spain, lotus pods in Cambodia, chicken feet in China, crickets, buffalo, elk, conch, snake and more. You can read how colleagues in Japan ‘presented’ me with the most important part of the meal… the fish eyeball. I can’t say that I’ve loved everything, but I have given it a go, at least. (Read about what makes a good souvenir brought to you by EndlessJetlag)
At the end of our trip, therefore, it seems natural to come home with some of the unique flavors we experienced. I generally buy only those spices we actually ate and enjoyed while in the country. And, if there is a traditional spice blend, like a chili or a curry, I’ll probably go for that first. Not only do they provide versatility, but they are often more challenging to find or recreate back home.
We picked up some fresh paprika when we were in Hungary – the Goulash capitol of the world! This paprika tastes so much richer and more piquant than the paprika I had in my spice cabinet. I learned that the peppers used there are different than the ones of the same name found in US.
When we were in Sri Lanka, II felt like I’d wandered straight into spice heaven. Spices grown locally in equatorial Sri Lanka are not only more affordable than their imported counterparts back home, but they’re also noticeably fresher, having traveled only a short distance from field to market. In fact at one stop, we visited a spice farm and were able to pick a few cloves right off the tree. I happily stocked up on tropical flavors that would be far more expensive stateside. Saffron, vanilla, ginger, tea, and clove—each one more aromatic than the last. It was a vivid reminder that when you experience ingredients at their source, you understand their value in an entirely different way.
Souvenir spices back home in your kitchen
One of the unique dishes in Sri Lanka included a black Chili (curry) powder spice blend, among other things. This blend has more intensity and interest than some readily available red chili powders found in the US. After getting it home, I tried it out with some traditional Sri Lankan recipes, as well as a substitute for US sourced chili powder when I wanted to spice things up a notch.
It’s important to note that these spice blends aren’t necessarily hotter. Chilis and curries from other countries can often be richer and more complex in flavor. They frequently feature unique combinations of regional peppers and spices that aren’t typically available in North American grocery stores, farmers’ markets, or even our own gardens. For example, Aji Amarillo is a staple in Andean cuisine, yet it’s rarely found in North American cooking.
Back at home, having these unique spices on hand encourages you to try new recipes. When we brought home some locally sourced lemongrass powder and Thom Yum spices from Cambodia a few years ago, I learned how to make Thom Kai Gai, one of my favorite eastern dishes.
Or, you don’t have to stick with traditional recipes. You can use those local spices in entirely new ways. Get creative.
Local spices are easy to pack
One of the best things about spices is that they travel well and don’t take up much space. That’s perfect for those of us who travel with carry-on luggage only. And unlike some prepared foods, cheeses, or meats, spices don’t raise alarms at customs or immigration. This makes spices an easy and practical keepsake.
Spices are one souvenir I know I will actually enjoy. I can bring a small piece of the culture home with me, and make the memories last. This is a souvenir that will not sit around in a closet or on a shelf collecting dust.
Local Spices make the best travel souvenirs.
