Pantry Spices, Sauces and Oils
Working on putting together the essential list of spices and sauces to make anything in my cooking repertoire and how much to keep on hand of each.
Essential Spices
The Universal
- Salt (Bulk)
- Black Pepper (Bulk)
- Garlic (Bulk)
- Sugar (Bulk)
The Italian Core
- Thyme (6 oz)
- Rosemary (6 oz)
- Oregano (6 oz)
- Basil (6 oz)
- Sage (6 oz)
- Bay Leaves (6 oz)
The Chili Seasonings
- Chili Powder (Bulk)
- Hungarian Paprika (Bulk)
- Red Chili Flakes (6 oz)
- Cayenne Pepper (6 oz)
- Cumin (Bulk)
- Onion Powder (Bulk)
- Parsley Leaves (Bulk)
The Curry Spices
- Cardamon (6 oz)
- Coriander (6 oz)
- Ginger (6 oz)
- Mustard Seed (6 oz)
- Turmeric (6 oz)
- Saffron
- Dashi
The Baking Spices
- Cinnamon (6 oz)
- Cloves (1 oz)
- Nutmeg (1 oz)
- Allpsice (1 oz)
- Mint (6 oz)
- Vanilla
- Baking Soda
- Baking Powder
- Cocoa Powder
The Sauces
- Better than Bouillion (Chicken)
- Shoyu or Tamari Sauce
- Mirin
- Rice Vinegar
- White Vinegar
- Apple Cider Vinegar
- Balsamic Vinegar
- Lemon Juice
- Lime Juice
- Worcestershire Sauce
- Mustard
- Ketchup
- BBQ Sauce
- Sadie's Salsa
- Tobacco or Tapito
- Maple Syrup
- White Wine
- Red Wine
- Brandy
- Vodka
- Sake
- Mai Ploy
- Hoisin Sauce
- Golden Curry Bars
- White and/or Red Miso
The Oils
- Extra Virgin Olive Oil (California)
- Extra Lite Olive Oil (Bertolli)
- Refined Coconut Oil
- Butter
- Ghee
- Lard
- Sesame Seed Oil (Kadoya Mills)