Imagine you found this great recipe you immediately want to try, and while going through the ingredients list, you suddenly realize you are missing half of it… bummer. I’m sure you’ve all been in a situation like this, whether you are a seasoned cook with years of experience or a newbie who just found a new passion in cooking.

For most of us, that would be a sign to call it a day and turn to our usual food delivery options. But if you, like me, are on a mission to improve your eating habits and you want to be in control of what goes into your body, you will need a good shopping list, and one with pantry essentials is an excellent start.

Having a well-stocked pantry won’t happen in a few days, but there are some essential ingredients that any home cook should have at hand. And even if you don’t have a specific component that a recipe calls for, you will probably find a suitable alternative in this list.

What is a pantry?

Today, it is usually a set of drawers, a cabinet or a smaller room where dry goods are kept. Products that have a low water content, like dried pasta, sterilized ones, like cans, or those with high acidity levels, all have something in common: a fairly long shelf life. And so, they should all have a place in your pantry. The word pantry comes from the French “Paneterie”. In mediaeval times, different foods were stored in their own specific rooms, and the one where bread was kept was called Paneterie.

Without further ado, here is my take on the kitchen pantry essentials:

My list will be divided into a few different categories. For each of them, I will give you a few more ideas just for diversity’s sake!

Oils and vinegar

My selection of oils and vinegar is always a bit longer because I adore salads, and one of the key things for a delicious salad is a good dressing. Besides, oils and vinegar are essential for cooking and seasoning. Even though your list can be longer or shorter depending on many things, these are my favourites in this list of pantry essentials!

Olive oil

Next to salt, it is definitely the most essential ingredient in my kitchen. Apart from its health benefits, it has a variety of applications, but it is best used for medium to low-heat cooking (like sautéing), baking, dressings or as a finishing oil for seasoning off heat. My favourites are Istrian olive oils, which tend to have a more natural bitterness. In this western region of Croatia, there is a centuries-old tradition of olive oil production, and they consistently rank among the best in the world. Some of the top-ranked ones this year are producers Agrofin Mate, Ipša and Olea BB.

Always choose extra-virgin or virgin olive oil since they are unrefined and provide the most health benefits.

Vegetable oils

Vegetable oils all have one thing in common. They are produced by extracting oils from plant materials, especially seeds. But their chemical composition varies greatly; consequently, their heat resistance is quite different. That is why the choice depends on how you want to use vegetable oils.

When describing how these oils resist heat, one of the terms we use is the smoking point. The smoking point refers to the temperature at which oil goes from shimmering to smoking. Smoking indicates that the oil starts breaking down, producing harmful chemicals responsible for that characteristic burnt flavour and the formation of harmful chemicals, like free radicals (unstable and reactive molecules).

For cooking on high heat, I choose oils with a higher smoking point (above 205 °C) like:

• rapeseed or canola oil (205 °C)
• sunflower oil (232 °C)
• sesame oil (232 °C)

Peanut oil (232 °C) and rice bran oil (254 °C) are also good options if available to you.

For seasoning salads, I also like to have pumpkin oil at hand.

Balsamic vinegar

From Aceto Balsamico di Modena, with its beautifully syrupy consistency, to some younger, less complex ones, they all have a place in our home kitchens. It is a must-have in my pantry for dressings, marinades, and sauces. It can also be drizzled on top of different types of cheese.

Apple cider vinegar

In Croatia, apple cider vinegar has a special place in our hearts. Still today, many families make their own vinegar and consume it in large amounts. It goes well in different dressings and marinades.

Red & white wine vinegar

It all comes down to your taste and preferences, but both are pretty handy to have. White wine vinegar is an excellent neutral vinegar for enhancing flavours without overpowering the taste. Red wine vinegar also has many potential uses: in salads, soups (for example, Gazpacho) or sauces. Both types of vinegar are great for making homemade fruit or vegetable pickles.

Rice vinegar

With its mild, slightly sweet flavour, it can really be added to a lot of dishes, not only Asian-inspired ones. It is definitely one of my favourites!

Shelf life of oils: 1-2 years
Shelf life of vinegar: infinite if stored properly

How to store oils and vinegars:

• choose a cool, dry cupboard away from direct sunlight and heat
• store in dark glass, ceramic, porcelain, stainless steel bottles/ containers
• avoid transparent polyethene plastic bottles (PE)
• close the bottle immediately after using

Sweeteners

Enjoy them, but in small quantities!

Honey

Honey is a valuable ingredient to have in your kitchen. I like to sweeten my tea and add it to my breakfast porridge or smoothies. It is also a great addition to the preparations of savoury dishes in marinades, dressings, and sauces. The downside is that a large amount of fake honey is circulating the market, making it much harder to find the good stuff.

For best results, honey shouldn’t be stored for longer than 2 years. However, due to its high sugar concentration, it is unlikely to spoil. Keep it in its original packaging and store it at room temperature.

Refined sugar

I always have sugar in my pantry, but personally don’t use it that often.

It is advisable to use refined sugar within 2 years after opening. However, if stored in a dry, cool place within an airtight container, it can last significantly longer.

Maple syrup

It serves as a good substitute for refined sugar with the upside that it contains higher amounts of vitamins and minerals but still shouldn’t be consumed in larger amounts than sugar.

Maple syrup has a shelf life of about a year after opening. Once opened, it should be stored in the fridge in its original packaging.

Xylitol

For people with diabetes, xylitol could be a good sugar substitute, containing fewer calories with a similar sweetening power.
While table sugar has 4 kcal/g while xylitol has 2,4 kcal/g.

Xylitol can be stored for two years, but since it attracts moisture when in contact with air, it has to be sealed or transferred into an airtight container after opening.

Grains & pasta

Dry pasta

Even though nothing compares to freshly made pasta, dry pasta is a great substitute. You can choose from different flours, flavours and shapes. Still, some of my favourites are spaghetti, tagliatelle, fusilli, Pipe rigate or strozzapreti, depending on the sauce you will serve them with.

Once opened, store dry pasta in an airtight container. Label the container with the expiration date.

Grains

An excellent creamy risotto will always save the day, but you shouldn’t limit your choice only to rice. There is a great variety of grains available, and it would be a shame not to embrace them.
Oats, barley, wheat (couscous, bulgur), millet, and brown and risotto rice are some of my favourites.
Goes without saying you don’t need to have them all at once, but occasionally, changing and experimenting with new ones will add diversity to your diet.
Quinoa, amaranth and buckwheat are technically seeds used in our diet as grains, so add them to the list.

Store grains the same way you would dry pasta.

Cornmeal/ Polenta

Such a humble ingredient but a staple in many cultures and cuisines, including Croatian. It is just added to boiling water and whisked until smooth and the right thickness is reached. Adding different vegetables, cheeses, herbs, or spices can transform it into a luxurious treat. It is usually a side dish accompanying seafood dishes like soups, stews, or certain meat-based dishes. It can also be a great base for breakfast bowls.

After opening, transfer polenta to an airtight container, similar to grains and dried pasta. Add a label with the expiration date.

Legumes

Depending on the type of cuisine you like and the availability, your list will differ, but try having at least two types stocked up. To give you some ideas: broad beans, chickpeas (aka garbanzo beans), pinto, kidney, cannellini, lima, cranberry, soybeans, edamame, lentils, etc. You can also find them in canned form, but they are nutritionally poor options compared to dried ones.

Lentils are definitely one of my favourites! I like to add them to stews, soups, salads and spreads. The list is endless. Each variety has a distinctive flavour: brown ones taste earthy, green and puy lentils are nutty and slightly peppery, while red ones have sweet notes.

When stored in an airtight container in dry conditions and away from heat, they can last for a good 2-3 years.

Spices & dried herbs

This list is very individual and largely depends on the type of cuisine you like, but these are some of the essential spices and dried herbs I always like to have in my pantry.

When it comes to spices, I prefer buying them in their whole form because they keep their aromas and flavours longer.

As for dried herbs, the best option is to buy them fresh, that is if you have the opportunity to do so. But, when not in season, dried herbs can be a great alternative. To get their full potential in cooking, read my post on “How to cook with herbs”.

I would advise you to buy spices and dried herbs in small amounts to preserve their flavours and aromas, limit waste, and save money.

Salt: Like olive oil, I always use a few different types of salt. My favourite choice for cooking is a fine table or sea salt, while coarse sea salt is my go-to when sprinkled over meat or breakfast scrambled eggs.
One of my favourite sea salts is Maldon salt, although it is relatively expensive, so keep it for special occasions.

Pepper: Mostly, I use black and white peppercorns. They are the same seed. The difference is that white peppercorns have the outer layer removed after being soaked. White ones are mostly used in potato mash or omelettes to preserve the light colour of the dish better.

Other spices: sweet paprika (Hungarian is my favourite), chilli powder, cayenne pepper, cumin, coriander, nutmeg (whole), turmeric, cinnamon, and ginger.

Dried herbs: oregano, basil, parsley, thyme, dill, rosemary, chives and sage.

How to store spices & dried herbs:

• store them in their original packaging or transfer them to small, airtight containers
• keep them for 1-2 years, but the best way to check their freshness is to use your sense of smell and see if the aromas are still present

Vegetables

Here, I’m just going to mention the ones kept outside the fridge.

Onions

They make everything so much better, don’t you agree? Yellow ones are the most versatile but especially good for caramelizing, red onions are excellent when pickled, and shallots (my absolute favourites) are widely used in sauces and dressings.

Onions can easily absorb moisture and go bad, so you want to keep them in an open basket or leave them in an empty paper bag. Plastic bags are definitely not a good option!
You can keep them for 2 weeks in a cool, ventilated place.

Garlic

I prefer fresh garlic over its dried powdered forms, and I always have a bulb or two to add crushed or chopped into almost all my dishes.

If kept in the same conditions as onions, they can last for 6 months.

Potatoes & sweet potatoes

Another staple and such a versatile ingredient. I will leave all its different varieties for another post.
Find a cool, dry place where air can circulate, but keep them away from onions. They both retain a lot of moisture and produce a gas called ethylene, which makes them spoil faster. Depending on the temperature, they can last from a couple of weeks to a month if kept in the same conditions as onions.

Cans & jars

Canned legumes

Even though home-cooked beans and lentils have a superior taste and nutritional value to canned ones, I always have them at hand to toss into a stew or salad or to make delicious hummus for a dinner mezze with friends.

Canned vegetables and legumes have a long shelf life, but after opening, it is better to store the leftovers in an airtight jar in the fridge and use them within 3-5 days.
Why ? In contact with air, metal can oxidase, producing harmful chemicals that can react with your food.

Preserved fish

You can find it preserved in oil or salted brine. It can be an addition to a quick pasta, salad or sandwich. I mostly choose anchovies and sardines, which are crazy nutritious, tasty and much cheaper than tuna or salmon.

Similar to canned foods, preserved fish has a fairly long shelf life, up to 5 years. Still, if you can it at home, you should use it within a year.

Tomatoes (paste, sauce, diced, pureed)

Tomatoes will save almost any quick dinner when your pantry is low. I prefer to buy paste and sauce in glass jars, primarily because of the taste and environmental reasons.

Diced and pureed tomatoes mostly come in cans, so you should follow the same process as canned legumes after opening. As for the glass jars and Tetra Paks, you can keep them in their original container, but after opening, use them within 3-5 days.

Fruit jams

It comes in handy as a snack on a slice of whole-grain bread or used in baking. Making your own homemade jam is also very satisfying at the peak of your beloved fruit season.

Fruit jams usually last 1-2 years in the pantry, but after opening, transfer them to the fridge and use within 6 to 12 months.

Pickled vegetables

They can be a lovely, refreshing addition to a fast salad, sandwich, sauce or spread. Pickled cucumbers, artichokes or beetroots are my favourite store-bought ones. Still, I prefer pickling vegetables at home, where I can experiment with different combinations.

It is very hard for the pickles to go bad, so they have a much longer shelf life than manufacturers tell us. After opening them, you should keep them in the fridge and consume them within 3-4 months.

Condiments & sauces

Mustard

What we know as mustard is a mixture of ground seeds from the mustard plant and a type of liquid like vinegar, water, or grape must. There are yellow (mildest ones), brown and black seeds. From yellow mustard, honey, spice brown, whole-grain, English or German, there is an amazing range of choices for you. My favourite is Dijon mustard; it goes well in sauces, vinaigrettes, sandwiches, spreads and dressings. You can, of course, choose the type you like the most or have a few different ones for more diversity.

Once opened, mustard should be refrigerated and used within about a year.

Soy sauce

Such a versatile ingredient. I love to use it in stir-fries, to top steamed vegetables or in different marinades and dressings. Soy really adds a punch of flavour and makes every dish stand out. Also, you don’t want to be short on soy sauce for a sushi night, right? Another option very similar to soy sauce would be tamari, which is a Japanese version with less sodium and a thicker consistency.

As for soy sauce, once opened, refrigerate it in its original packaging and use it within one month.

Baking essentials

Flour

The variety in your kitchen will highly depend on how often you bake. For those who don’t bake that often, all-purpose flour will cover most occasions. For bread or pizzas, you will require flour with higher protein content, while for baked goods like cookies or cakes, you can use pastry flour with lower protein content. If you are into making fresh pasta, you will definitely need ’00’ flour.

The shelf life of unopened flour is around a year, but after it is opened, it should be kept in an airtight container and used within 6-8 months.

Baking powder & baking soda

Even though baking powder contains baking soda, it is not advised to interchange them in recipes because they require different conditions to be activated.

Freshness test:

Baking powder: add baking powder to hot water. If bubbling starts, the baking powder is still fresh.

Baking soda: add a bit of vinegar to the baking soda and wait for bubbling. If nothing happens, you can toss it away.

Cooking chocolate

I prefer dark chocolate with a cocoa content higher than 70% in baking.

Chocolate with higher cocoa content will last longer, usually 1 to 2 years.

Cocoa powder

Alone or in combination with chocolate, I like how it provides a richer, deeper chocolate flavour that can’t be achieved with chocolate alone.

After you open your cocoa powder, try to use it within a year.

Carob

When it comes to baking, one of my favourite ingredients is carob. It comes in the form of powder or chips. With its unique nutty flavour, it can be an excellent substitute for chocolate but also great in combination with it. Some of you may not like it, but I love its unique flavour profile, especially in my vegan banana bread recipe.

After opening, follow the same recommendations as for cocoa powder.

Gelatin

I prefer gelatin in leaves, but you can also find it in its powder form. If you are vegan, you can choose agar-agar as a good substitute. The method will slightly change since agar-agar needs a higher temperature (above 80 °C) than gelatin (40 °C) to melt.

Try to keep gelatin away from moisture, and you will be able to use it even after the expiration date.

Vanilla extract

Did you know that you can make homemade vanilla extract just by mixing vanilla beans and vodka and letting it infuse? It is cheaper and richer in flavour than the store-bought versions. The best option would still be using fresh Bourbon vanilla beans from Madagascar. Still, its price is skyrocketing, so maybe keep it for special occasions.

You don’t have to be worried about vanilla extract going bad, but if you don’t smell its characteristic flavour, it may be time to buy or make a new one.

Ready to stock up your pantry?

Stocking your pantry with these essential items can be a game-changer in your kitchen. A well-stocked pantry sets the foundation for countless culinary adventures, from executing weekly meal plans to being prepared for emergencies. Moreover, having a well-stocked pantry can significantly improve your eating habits, motivating you to cook more at home.

So, take my pantry essentials list as a guide and personalize your pantry to suit your needs.

For additional tips on optimizing your pantry organization, be sure to check out my new post on “Mastering Pantry Organization”. Happy organising and cooking!