Spices- Spices play such an important part of cooking. They add so much color, depth, and flavor to a dish. They season things with out having to add calories. Of course fresh spices and herbs are better but they do not last as long and are more expensive. Play with spice. It makes the dish your own.
Allspice
Almond Powder
Basil
Bay Leaves
Cajun Seasoning
California Lemon Peel
Cardamon
Cayenne 100k Pepper
Cayenne 25k Pepper
Cayenne 50k Pepper
Cayenne Pepper
Celery Seed
Chili (Ancho)
Chili (Chipotle)
Chili Powder
Chinese 5 Spice
Cinnamon
Cinnamon Sticks
Cocachino
Coriander
Cream of tartar
Cumin
Curry Powder
Dalmatian Sage
Dill Weed
Fennel Seed
Garlic (Granulated)
Garlic (Sliced)
Ginger
Habanero (Ground)
Italian Seasoning
Jerk Spice
Menudo Seasoning
Nutmeg
Onion (Sliced)
Onion Powder
Oregano
Oregano (Mexican)
Paprika
Paprika (Smoked)
Paprika (Sweet)
Pickling Spice
Poppy Seeds
Rosemary
Saffron (threads)
Salimon Powder
Sesame Seeds
Sesame Seeds (Toasted)
Sesame Seeds(Black)
Star Anise
Sumac
Sweet Mesquite
Seasoning Taco Seasoning
Tarragon
Thyme
Turmeric
Valencia Orange Peel
Wasabi Powder
Whole Cloves
Whole Vanilla Bean (Madagascar)
Salts- Salts are important in seasoning before, during and after cooking. They are also used for curing and preserving. The best part of salts are they are cheap!
Table Salt
Kosher Salt
Celery Salt
Garlic Salt
Onion Salt
Coarse Sea Salt
Hawaiian Black Sea Salt
Red Sea Salt
Flakey Sea Salt
Fleur De Sel
Pepper- Peppers are the ultimate seasonings. You of course have to be careful with them and less is more. Unless you are a Pepper Hound! You should have at least one Pepper mill.
Coarse Ground Pepper
Fine Ground Pepper
Tellicherry Peppercorns
Green Peppercorns
Pink Peppercorns
White Peppercorns
Vinegars- There are so many different types of Vinegars but for every kind there is there are just as many uses as well. My favorite uses for Vinegars are salad dressings, marinades, and it is a low calorie way to spice up your vegetables. It has so many other uses such as an odor remover in a room when you boil it, cleaner and it can even be used in hair processes! But for our purposes it is FOOD!
Distilled White Vinegar
Apple Cider Vinegar
Orange Muscat Champagne Vinegar
Balsamic Vinegar
Italian Golden Balsamic Vinegar
White Balsamic Vinegar
Pear Infused White Balsamic Vinegar
Raspberry Infused White Balsamic Vinegar
Red Wine Vinegar
Pomegranate Red Wine Vinegar
Raspberry Red Wine Vinegar
Italian Herb Red Wine Vinegar
Rice Wine Vinegar
Seasoned Rice Wine Vinegar
Pesto Rice Wine Vinegar
Red Pepper Rice Vinegar
Oregano Rice Vinegar
Malt Vinegar
Sherry Vinegar
Vermouth Vinegar
Marsala Vinegar
Oils- Oils are very versatile... The common misconception is that oils are just for the actual application of cooking. (frying, saute). Oils are for so much more. They can aid so much depth and flavor to a dish. But with Flavor they do also add calories and fat... (HUGE TIP!!! Foodies who have wanted to try the almighty truffle, try Black or White Truffle Oil it is about 18 dollars a bottle but should last you a VERY long time . You only need about a teaspoon to tablespoon an application at most. But it beats 200 dollars a pound.)
Black Truffle Oil
White Truffle Oil
Canola Oil
Corn Oil
Vegetable Oil
Peanut Oil
Walnut Oil
Hazelnut Oil
Chili Oil
Toasted Sesame Oil
Extra Virgin Olive Oil
Mandarin Extra Virgin Olive Oil
Garlic Lemon Oregano Oil
Baking- There are just certain things you should have in your pantry or cabinets for baking. I am not a baker at all. I am bad at it. So if I am missing anything let me know.
Pure Vanilla Extract
Pure Orange Extract
Pure Almond Extract
Baking Soda
Baking Powder
Cocoa Powder
Corn Starch
Yeast
Bread Crumbs
Seasoned Bread Crumbs
Panko Bread Crumbs
Minute Tapioca
Chocolate Syrup
Malted Milk
Sweeteners- There are so many sweeteners out now... I only have a few but you should always keep what you like in your pantry.
White Sugar
Dark Brown Sugar
Light Brown Sugar
Powdered Sugar
Agave
Splenda
Stevia
Simple Syrup
Corn Syrup
Maple Syrup (Real)
Molasses
Flour- Flour is used to make breads, desserts, dredge, and to thicken along with so many other things. (Again I am not a baker so if you have more to add please let me know!)
White Flour
"00" Flour
Seminola Flour
Bread Flour
Wheat Flour
Corn Meal
Stocks and Broths- Stocks and broths are of course more savory, more in my comfort zone... You should when at all possible make your own stock or broth but let's face it in this fast paced world it does not happen. I will explain more later about the difference in the two. But they both are used in so many recipes! Not just for soup!
Chicken Stock
Beef Stock
Vegetable Stock
Chicken Broth
Beef Broth
Chicken Bouillon Cubes
Beef Bouillon Cubes
Better than Bouillon Chicken Base
Better than Bouillon Beef Base
All of the rest!
Ketchup
Yellow Mustard
Coarse Ground Mustard
Honey Mustard
Gulden's Spicy Mustard
Sweet Hot Mustard
Mayonnaise
Sweet Baby Rays Honey Barbeque Sauce
Sweet Baby Rays Hickory Barbeque Sauce
Ponzo Sauce
Soy Sauce
Sriracha
Frank's Red Hot Sauce
Tabasco Sauce
Worcheshire Sauce
Lemon Juice
Horseradish
Fish Sauce
Oyster Sauce
Concentrated Tomato Paste
Concentrated Sun Dried Tomato Paste
Concentrated Pesto Paste
Anchovy Paste
Capers
Cocktail Onions
Olives
Pickled Watermelon Rine
Peanut Butter
Nutella
Preserves, Jellies, Jams, and Chutneys
Apple Jelly
Apricot Preserves
Grape Jelly
Cherry Jam
Orange Marmalade
Strawberry Preserves
Raspberry Preserves
Jalapeno Jelly
Mango Chutney
Apple Chutney
Cranberry Orange Chutney
Grains
CousCous
Quinoa
Farro
Arborio Rice
Wild Rice
Long Grain Rice
Calrose Rice
Polenta
Pastas Make sure you have lots of different types of Pastas. They are cheap and so versatile.
