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When I was in college, I used to keep a few empty beer six pack holder filed with my all spices. Having a little oregano and garlic powder made plain pasta taste great. And under a college budget, I had to use a portable pantry, because if I left anything in the kitchen cabinets, my roommates would use them all. So I cherished my spices like gold. And now that I’m older and cooking a wide variety of cuisines, having a well stocked panty, is essential to preparing all the tasty recipes I want without having to substitute.

Your secret stock of cooking essentials can consist of a kitchen cabinet, or if you’re lucky enough a small closet that has enough room for long and short term storage. I like to think of my panty as a collection of tools to create a masterpiece. Most all of these have a long-term shelf life, which is what we want.

I like to buy fresh herbs for cooking as much as possible. But after a few days, they usually go bad in the fridge. So after using them for the initial meal, wash them, pick off the stems and leave them out in a single layer on a paper plate or large flat sheet and move them around each day. In a few days, you will have fresh, air dried herbs that will last up to six months. You will have a much tastier dried herb to cook with and the cost in practically nothing. Buying dried herbs in the store is very expensive and they usually taste like pencil shavings by the time you use them. Refrain from buying bulk dried herbs unless you are going to use them all at once. When buying whole spices, you can get the best quality (and prices) from an Indian or Asian grocery store. Gourmet stores and supermarkets are rip offs most of the time.

Storing your herbs and spices in air tight containers is essential. I like to use glass mason jars because they seal well, are clear so I can see inside and also have other uses. I just put a piece of masking tape on top and label them. Metal tins are good too. Many people say to use tins because they shield light, but if your pantry is in a cupboard or closet, it’s basically dark in there 99% of the time anyway.

My essential basic pantry:

Salts: Kosher salt, Sea Salt. (Exotics – Smoked Salt, Black Salt, Pink Salt, Rock Salt)

Sugars: White, Light Brown, Dark Brown, Confectioners (powdered)

Herbs: (Dried) Oregano, Basil, Thyme, Sage, Parsley, Dill, Bay leaves, Cilantro, Rosemary

Spices: (Dried and whole if at all possible) Black Pepper, White Pepper, Coriander, Cumin, Yellow Mustard Seeds, Black Mustard Seeds, Celery Seeds, Green Cardamom Pods, Cinnamon sticks, Star Anise, Cloves

Other Spices: Chili Powder (Homemade), Paprika, Smoked Paprika, Garlic Powder, Onion Powder, Whole Mexican Chili’s, Sesame Seeds, Black Sesame Seeds, Saffron Threads

Oils: Extra Virgin Olive Oil, Light Olive Oil, Canola Oil, Sesame Oil, Peanut Oil

Vinegars: Plain White Vinegar, Apple Cider Vinegar, Red Wine Vinegar, Balsamic Vinegar, Sherry Vinegar, Rice Vinegar

Baking: All Purpose White Flour, Whole Wheat Flour, Bread Flour, Corn Meal, Semolina Flour, Baking Powder, Baking Soda, Semisweet Chocolate, Unsweetened Chocolate, Cocoa Powder

Nuts: Walnuts, Pecans, Pumpkin Seeds, Pistachios

Grains: White Rice, Brown Rice, Basmati Rice, Arborio Rice

Pastas: This is by preference, but I always stock Rigatoni, Penne, Ziti, Farfalle and long pastas such as Linguine and Thick Spaghetti.

Beans: (Dried) Black, Red, Brown, Black Eye Peas, Split Peas (Close enough)

Condiments: Soy Sauces (Light and Dark), Worcestershire, Hot Sauces, Liquid Smoke

Bread Crumbs: Plain, Italian (Seasoned), Panko, Cornflake Crumbs

Canned Goods: (Now this list can be huge because they last for years. But we suggest using them within a few months of purchasing) Chipotles in Adobo, Chickpeas, Assorted Beans, Refried Beans, etc.

Stocks and Broths: (Low Sodium) Vegetable, Chicken, Beef

This list is an expanded starting point and there are many additions you can add to expand you stock. Keep in mind that once you grind or make spice mixes, you should use them within six months.