Store cupboard essentials

[attimes_bracing]

The more I cook from scratch at home, the more I realise the benefits of a good store cupboard.  This way it's only the protein and veggies/fruit I need to think about.

My starter cupboard list is: Olive oil, garlic salt, black pepper, balsamic vinegar, chillies, ginger, crushed garlic, onions, curry powder, stock cubes/powders, rice, cous cous, coconut milk, worcestershire sauce, mustard powder, bay leaves.

And good to have is: Tinned chopped tomatoes, passatta, tuna, flour, lentils, lemons, dried tarragon, dried oregano and dried coriander, borlotti beans, star anise, ground mixed spice, oats, dark brown sugar.

Anyone got any other versatile suggestions that keep for ever?

Comments

[frandowdsofa.livejournal.com]

I keep bottles of concentrated stock rather than cubes or powders, I find it more versatile. In the same vein I usually have curry pastes rather than powders.

Fino and cream sherry, bottled lemon and lime juice, light and dark soy, oregano, cumin, strong maple syrup or honey, cocoa, peanut butter, marmite, sweet chilli sauce.

Tabasco, Henderson's or Lea and Perrins, tube tomato paste, some dried fruit, nuts, dill pickles.

In the Life's Little Luxuries section - truffle oil or puree, rose syrup, pomegranate molasses, flavoured crystal salt, smoked garlic, wild rice, asafoetida.

[ramtops.livejournal.com]

Vermouth for risotto! Ginger wine - lovely in a beef casserole. Tamari, fish sauce, oyster sauce, star anise (put it in a plum crumble or a chocolate cake), various seeds (nice for breadmaking), good quality chocolate drops for baking.

Always fresh ginger and garlic.