Only 2 spices for 7 weeks

Great suggestions from the Food52 community here and I support the previous recommendations re: spice blends and being adventurous with what's locally available (after all, what better way to learn a country than through their food?). My go-to herb blend is MOTTS Marjoram-Oregano-Twice Thyme-Savory (proportions are: 1-1-2-1). I use it on flatbreads, vegetables, roasted meats and in soft cheese spreads, soups and sauces. Have fun and enjoy your travels!

I'm confused about why you are only taking two spices. I would either take nothing and immerse myself into the local food, or I would take any and all spices that I like because they are about the easiest item to travel with.

I hate to ruin the thought experiment, but aren't spices pretty light and travel-friendly? I would be thinking more about ways to bring as many spices as humanly possible. Make a cool tic-tac box spice kit. See how many different usable amounts you can baggy up and put in a tea tin. Make some spice mixes specifically for one pot recipes you know.

I would suggest opting for spice blends that can serve multiple purposes, rather than single straight spices. Maybe one that is sweeter and one that is more savory. I do agree with others that suggest you should consider your preferences.

Seeing that you mentioned cinnamon, what about a baking spice. Certainly for breakfast and/or dessert type dishes (sprinkled on fresh fruit or to make a sweet rice--reminiscent of oatmeal, perhaps); but also in small doses with chiles added for use in a main dish - vegetables (maybe roasted yams?) or beans, perhaps.

For savory, maybe a chili powder - with onion, garlic, cumin...it is more versatile that you may think. You can use it as a rub or in a sauce but also as a seasoning. If you like curry, that might be another good option. I know you mention being a vegetarian but a bbq rub might be a good taste of America. Great for beans and, as above, for sauces too.

What a wonderful adventure for you. And what a wonderful service to their community. Best of luck.

I'd probably bring garlic powder (not technically a spice, I realize) and oregano if I were limited to two.

Thank you all for the suggestions; these are great ideas! I am a vegetarian so there will be no meat or fish involved. I think rice and beans are the staple, and I know there is a fresh fruit and vegetable market across the street from where I'm staying (although to avoid food borne illnesses, everything will need to be peeled and/or cooked.)

not what you asked, but two reflective answers. If you have to ask us, you're not sure. so put the names of your favorite spices in a hat, pick two and that's it. Or. take none, and live fully in the food culture where you're going to be. Yes, you'll feel some (not much, knowing you're out in 7 weeks) deprivation. But/and you'll also discover the rhythm of their days, expressed in their food.

I just read a bit about Ugandan food and spices - is sounds like cinnamon, nutmeg, mace, cardamom, lemongrass, turmeric, pepper will all be available. I don't see mention of cumin- which along with paprika and white peppercorn are things I reach for again and again. Think about what you go for at home and go from there. I use a TON of fresh rosemary, so I would likely bring dried with me. Also when I travel I often but the little baggies of bulk spices then put them all in a vacuum sealed pack for the trip - it lays flat in your suitcase and you could bring quite a few that way.

What an adventure! Are you going just for fun or work or ... other???

I just read a bit about Ugandan food and spices - is sounds like cinnamon, nutmeg, mace, cardamom, lemongrass, turmeric, pepper will all be available. I don't see mention of cumin- which along with paprika and white peppercorn are things I reach for again and again. Think about what you go for at home and go from there. I use a TON of fresh rosemary, so I would likely bring dried with me. Also when I travel I often but the little baggies of bulk spices then put them all in a vacuum sealed pack for the trip - it lays flat in your suitcase and you could bring quite a few that way.

What an adventure! Are you going just for fun or work or ... other???

It would be handy to know what the staple dishes are - beans? chicken? veggie? And then choose the spices that best complement those mains.

Do you have any idea of what spices are most prevalent there? I'd probably choose a couple of spices to remind me of home (or of foods that might not be readily available in Uganda). If the food there is generally spicy, for example, I might not choose curry or cayenne, but opt for something more herbal.