I dry the tailings from my hot sauces and use them in spice blends all the time. Â As for travel - I have some 2oz sauce bottles that I'll take if I'm in the mood for a specific taste and small 1oz shakers of powder that I'll take if I'm just looking to bump heat levels on a certain dish. Â Sauce or powder It's purely inspiration of the day and/or dish I'll be eating though.