A good pantry isn't about having everything ever made. It's about stocking up on stuff you can use in lots of different dishes so you don't have to run to the store all the time. It's better to get good ingredients, not just a lot of them.
Part 1: Pantry Basics (Not Spices)
These are the stuff you need to start cooking.
Oils & Fats
Plain Oil: Good for cooking when you don't want a strong taste.
Examples: Canola, Grapeseed, Vegetable, or Avocado Oil (good for high heat).
Olive Oil: Use this for salad dressing and cooking when you want that olive oil taste.
Sesame Oil: Just for flavor at the end, not for actual cooking. Gives an Asian taste. Don't use too much.
Cooking Fat (Good to Have): Butter or Ghee (butter with a higher smoke point).
Vinegars & Acids (For Good Flavors)
White Vinegar/Apple Cider Vinegar: Use for pickling or salad dressing.
Distilled White Vinegar: Good for cleaning.
Red Wine Vinegar: For salad or marinades.
Balsamic Vinegar: Sweet. Good on salads.
Sauces & Condiments
Soy Sauce: Salty, great for Asian food.
Hot Sauce: Get a regular kind.
Worcestershire Sauce: Good on meat.
Dijon Mustard: For salad dressing.
Tomato Paste: For soups and sauces.
Canned Tomatoes: For sauces and soups.
Dry Goods
Flour: For baking.
Sugar: For baking.
Rice: White rice is useful.
Pasta & Noodles: Get a few different kinds.
Beans & Lentils: Canned beans are easy; lentils cook quick.
Broth: Chicken or vegetable. Get the low-salt kind.
Baking Soda & Baking Powder: For baking.
Aromatics (Flavor Boosters)
Fresh: Garlic and onions. You need these.
Dried: Dried onion and garlic are good for rubs but don't use instead of fresh.
Part 2: Spice Rack (Flavor Town)
Get whole spices and grind them for the best flavor, but pre-ground is okay to start.
The First 10 Spices (Start Here)
These covers most recipes.
Salt: Your go-to salt. The crystals are easier to use than table salt. (FYI: Salt isn't a spice, but you need it.)
Peppercorns: Get a grinder and grind fresh. Makes a big difference.
Garlic Powder: Good for rubs.
Onion Powder: like garlic powder.
Paprika: Gives color and flavor. (Smoked Paprika is great for smoky flavor.)
Cumin: For Mexican or Indian.
Chili Powder: Use for tacos.
Dried Oregano: For Italian or Mexican.
Cinnamon: Sweet. For baking.
Red Pepper Flakes: For heat. Use in pasta.
More Spices (If You Want)
Whole Spices: Cumin Seeds, Coriander Seeds, Mustard Seeds. Toast these.
Warm: Coriander , Smoked Paprika, Turmeric.
Herbs: Thyme, Bay Leaves.
Sweet: Ginger, Nutmeg.
Spice Mixes (Easy Flavors)
Italian Seasoning: A mix of oregano, thyme, etc.
Herbes de Provence: A mix with lavender, thyme.
Curry Powder: A Western mix.
Old Bay Seasoning: For seafood.
Part 3: How to Use
The Big Rules
Taste While You Cook: Season a bit at a time.
Wake Up Spices: Put ground spices in hot oil for a bit before adding anything else.
Salt Early: helps start the flavor.
Fresh Herbs Last: Put basil or parsley right at the end.
How to Keep Stuff
Spices: Keep them somewhere cool and dark.
Oils: Keep olive oil in a dark place.
Flour & Grains: Keep in containers.
Shopping List
Oils: Canola Oil, Olive Oil, Sesame Oil, Butter
Acids: Apple Cider Vinegar, Balsamic Vinegar
Sauces: Soy Sauce, Hot Sauce, Dijon Mustard
Canned: Diced Tomatoes, Tomato Paste, Chickpeas, Black Beans
Dry Goods: White Rice, Pasta, Flour, Sugar, Brown Sugar, Broth
Aromatics: Garlic, Onions
Spices: Salt, Peppercorns, Garlic Powder, Onion Powder, Paprika, Cumin, Chili Powder, Oregano, Red Pepper Flakes, Cinnamon
Part 1: Pantry Basics (Not Spices)
These are the stuff you need to start cooking.
Oils & Fats
Plain Oil: Good for cooking when you don't want a strong taste.
Examples: Canola, Grapeseed, Vegetable, or Avocado Oil (good for high heat).
Olive Oil: Use this for salad dressing and cooking when you want that olive oil taste.
Sesame Oil: Just for flavor at the end, not for actual cooking. Gives an Asian taste. Don't use too much.
Cooking Fat (Good to Have): Butter or Ghee (butter with a higher smoke point).
Vinegars & Acids (For Good Flavors)
White Vinegar/Apple Cider Vinegar: Use for pickling or salad dressing.
Distilled White Vinegar: Good for cleaning.
Red Wine Vinegar: For salad or marinades.
Balsamic Vinegar: Sweet. Good on salads.
Sauces & Condiments
Soy Sauce: Salty, great for Asian food.
Hot Sauce: Get a regular kind.
Worcestershire Sauce: Good on meat.
Dijon Mustard: For salad dressing.
Tomato Paste: For soups and sauces.
Canned Tomatoes: For sauces and soups.
Dry Goods
Flour: For baking.
Sugar: For baking.
Rice: White rice is useful.
Pasta & Noodles: Get a few different kinds.
Beans & Lentils: Canned beans are easy; lentils cook quick.
Broth: Chicken or vegetable. Get the low-salt kind.
Baking Soda & Baking Powder: For baking.
Aromatics (Flavor Boosters)
Fresh: Garlic and onions. You need these.
Dried: Dried onion and garlic are good for rubs but don't use instead of fresh.
Part 2: Spice Rack (Flavor Town)
Get whole spices and grind them for the best flavor, but pre-ground is okay to start.
The First 10 Spices (Start Here)
These covers most recipes.
Salt: Your go-to salt. The crystals are easier to use than table salt. (FYI: Salt isn't a spice, but you need it.)
Peppercorns: Get a grinder and grind fresh. Makes a big difference.
Garlic Powder: Good for rubs.
Onion Powder: like garlic powder.
Paprika: Gives color and flavor. (Smoked Paprika is great for smoky flavor.)
Cumin: For Mexican or Indian.
Chili Powder: Use for tacos.
Dried Oregano: For Italian or Mexican.
Cinnamon: Sweet. For baking.
Red Pepper Flakes: For heat. Use in pasta.
More Spices (If You Want)
Whole Spices: Cumin Seeds, Coriander Seeds, Mustard Seeds. Toast these.
Warm: Coriander , Smoked Paprika, Turmeric.
Herbs: Thyme, Bay Leaves.
Sweet: Ginger, Nutmeg.
Spice Mixes (Easy Flavors)
Italian Seasoning: A mix of oregano, thyme, etc.
Herbes de Provence: A mix with lavender, thyme.
Curry Powder: A Western mix.
Old Bay Seasoning: For seafood.
Part 3: How to Use
The Big Rules
Taste While You Cook: Season a bit at a time.
Wake Up Spices: Put ground spices in hot oil for a bit before adding anything else.
Salt Early: helps start the flavor.
Fresh Herbs Last: Put basil or parsley right at the end.
How to Keep Stuff
Spices: Keep them somewhere cool and dark.
Oils: Keep olive oil in a dark place.
Flour & Grains: Keep in containers.
Shopping List
Oils: Canola Oil, Olive Oil, Sesame Oil, Butter
Acids: Apple Cider Vinegar, Balsamic Vinegar
Sauces: Soy Sauce, Hot Sauce, Dijon Mustard
Canned: Diced Tomatoes, Tomato Paste, Chickpeas, Black Beans
Dry Goods: White Rice, Pasta, Flour, Sugar, Brown Sugar, Broth
Aromatics: Garlic, Onions
Spices: Salt, Peppercorns, Garlic Powder, Onion Powder, Paprika, Cumin, Chili Powder, Oregano, Red Pepper Flakes, Cinnamon