I try to organize my pantry so that my cooking and baking are separated. I know where to go for the savory and I know where to go for the sweet. I find it makes my life easier to have each in their own place. Also it is easier to find items I need and to know what I need to buy when staples get low.
- Chicken, Fish & Beef Stocks/Broth
- Salt: Kosher & Maldon Sea Salts
- Penzey’s Black Peppercorns, Aleppo Pepper, Cayenne & Chili Powder
- Fennel Ground & Seeds
- Cumin Ground & Seeds
- Cardamon Ground & Seeds
- Coriander Ground & Seeds
- Saffron, Zatar & Sumac
- Roasted Ginger Powder and Heads of Garlic
- Paprika Sweet & Smoked
- Curry, Garam Masala & Chinese Five Spice
- Greek Season, Turkish Season, Mural of Season, Herbs de Provence & Northwoods
- Dried Herbs: Mexican Oregano, Thyme, Mint & Basil
- Rancho Gordo Beans
- Arborio Rice, Paella Rice, Brown Basmati, Jasmine, CousCous & Farro
- Spaghetti, Penne & Pastina
- Oils: Olive Oil, Extra Virgin Olive Oil & Avocado
With these staples on hand you can really prepare any savory meal. You would need a few other items, such as garlic, leeks, or/and shallots. This is just a simple road map from here you can create your final destination.
Penzey’s is where I buy all my spices. I have been a huge fan for 20+ years. The website is great and the variety of spices and herbs is incredible. While living in Boston, I took many cooking classes and all the chef’s raved about it. They do have stores now which make it easier. Check it out, either the website or if there is a store near you.
