
Everyone should have, the ingredients on hand to make the foods that they enjoy. The benefit of taking the time to set-up your pantry is that it will enable you to get the most out of your favorite dishes, while allowing you to expand your repertoire once your interest or cooking skills increase.
People often ask me, what's in my pantry, so I am giving you and idea. The following is an outline of a basic approach to stocking your pantry. This is a general guide so clip and save this article. Take your own tastes into consideration when selecting your own pantry basics.
Pantry basics: Herbs and spices
Although those spice racks and turntables may be attractive and handy on your countertop, it is best to store all herbs and spices in a cool, dark place away from heat and light sources. You can purchase inexpensive turntables to fit inside your cabinet for easier accessibility. Although herbs and spices won't "go bad," per se, they will definitely lose their potency with age, and seeds such as poppy and sesame will get rancid. Most whole herbs and spices will retain their flavor about one year, while dried and ground versions are best used within six months.
Allspice, ground and whole
Arrowroot starch
Basil
Bay leaves
Chili powder
Cinnamon, ground and sticks
Cloves, ground and whole
Coriander, ground
Cream of tartar
Cumin, ground
Curry powder
Dill weed
Fennel seeds
Chinese Five-spice powder
Garlic powder
Ginger, ground
Mint, dried
Mustard, dried ground
Nutmeg
Onion powder
Oregano, dried
Paprika, Hungarian sweet
Pepper, cayenne, dried red flakes
Peppercorns, dried black
Poppy seeds
Rosemary, dried
Sage, dried and rubbed
Salt, table and Kosher
Sesame seeds
Tarragon, dried
Thyme, ground and dried
Turmeric
Pantry basics: Refrigerator and freezer foods
Check labels for expiration dates. Mark items with a purchase date and rotate your items.
Butter
Cheese: parmesan and Cheddar
Eggs
Fruits
Mayonnaise
Milk
Pantry Basics : Condiments
Be aware that many condiments will require refrigeration after opening. Check the labels.
Barbecue sauce
Capers
Chili paste and sauce
Hoisin sauce
Honey
Horseradish
Hot Sauce
Ketchup
Maple Syrup
Mushrooms: dried or canned
Mustards: Yellow and Course Ground
Oils: olive, canola, sesame, peanut
Olives: black and green
Pickles: sweet and dill
Soy Sauce
Teriyaki sauce
Tomatoes, sun-dried
Vinegars: balsamic, cider, red wine, white wine and rice
Worcestershire Sauce
Pantry Basics: Staples (standard kitchen supplies)
Most of the items on this list are shelf-stable. It's a good idea to mark items with a purchase date to make sure you use the oldest items first and get rid of any that hide in the back, of your cupboard too long. Some items will require refrigeration after opening or have expiration dates (such as yeast). Check labels. Vegetables like potatoes and onions should be kept in a cool, dark place. Citrus fruits can last for weeks in the crisper drawer of your refrigerator.
Baking powder
Baking soda
Beans, dried or canned: black, red kidney, white, great northern, lima, lentils, split pea, black, pinto and black-eyed.
Panko Bread crumbs
Broth, dried bouillon and canned: beef, vegetable, chicken
Cereal
Chocolate: unsweetened squares, semisweet chips, cocoa powder
Coffee: beans, ground, instant
Cooking spray
Cornmeal
Cornstarch
Crackers
Dried fruits: raisins, cranberries
Extracts: Vanilla, Orange, Almond and Lemon
Flour: All purpose, whole wheat, cake, bread
Fruit preserves: jam and jelly
Garlic, fresh
Gelatin: powdered, unflavored
Lemons, fresh
Limes, fresh
Milk: powdered and evaporated
Nuts: almonds, peanuts, walnuts, pecans, pine
Onions: red and yellow
Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles
Peanut butter
Potatoes, fresh
Rice: long-grain, wild, jasmine, Arborio and brown
Soup: canned and dry bouillon
Sugar: granulated, confectioner's, light and dark brown
Tea
Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh
Tuna, canned
Yeast, dry active
[Author Affiliation]
by Chef David Blackmon
[Author Affiliation]
David Blackmon is the chef I owner Culinary Solutions. Questions? Or Comments. Email him:
chefblackmon@sbcglobal.net