What's in Our Pantry

All-purpose oils and sauces 

Canola oil (for regular high-heat cooking)

Extra virgin olive oil (for salads)

Worcestershire sauce

Aged Balsamic vinegar

Sherry vinegar

Red wine vinegar

Peanut butter

Tahini sesame paste

Spices

Red pepper flakes

Cumin

Herbs de Provence

Coriander seed

Star anise

Dried bay leaves

Pimentón

Piment d'espelette
Kosher salt
Black peppercorns

Starches

Kokuho Rose rice (short grain, texture is stickier and moister, like sushi rice)

Jasmine rice (long grain, texture is looser and drier, like at Indian or Thai places)

Pasta (spaghetti, penne, shells, orecchiette, pappardelle)

Israeli couscous

Chinese wheat noodles

Udon noodles

Shin Ramyun ramen

Flours

Bread flour (Gold Medal)

Whole wheat flour
Caputo 00 (Italian specialty flour for pizza and pasta)

Wondra (for putting a fine crust on proteins and thickening sauces)

Potato flour (for thickening sauces in Chinese food and making fluffy breads)

Semolina (courser flour that adds texture to pasta dough)

Masa harina (for homemade tortillas)

Canned goods

Chickpeas

Whole tomatoes (San Marzano and Muir Glen are good options)
Cannellini beans
Black beans

Fresh produce that keeps for a while

Thyme
Rosemary

Garlic

Onions

Ginger

Shallot

Fresh produce that we buy when we need it

Cilantro

Italian flat-leaf parsley

Basil

Scallions

Chives

Tarragon

Italian

Capers

Kalamata olives, pitted 

Oil-packed anchovies

Tomato paste

Chinese

Chili oil (we make our own since those little bottles in Asian grocery stores are inexplicably sketchy)

Chinkiang vinegar

Rice wine vinegar

Sesame oil (unfiltered)

Shaoxing cooking wine 

Soy sauce (both light/usukuchi and dark) or tamari if you're gluten-free
Hoisin sauce
Ya cai (preserved mustard greens)

Szechuan peppercorn grinder

Thai

Brown sugar

Fish sauce 

Tamarind paste

Sriracha