Here are some things to have on your kitchen shelves.
Spices, etc.
Allspice
Cinnamon, ground
Cinnamon sticks
Ground ginger
Mahlab
Nutmeg
Cloves
Cumin
Cardamom
Turmeric
Saffron
Basil
Oregano
Tarragon
Marjoram
Thyme
Bay leaves
Celery seeds
Garlic powder
Onion Powder
Star anise
Szechuan pepper corns
Smoked paprika (no heat)
Regular paprika (no heat)
Red chili flakes
Urfa chilies
Aleppo pepper
Maras pepper
Korean chili peppers
Harissa
Nigella seeds
Annatto seeds / Achiote powder
Sesame seeds, white and black
Rose petals
Kosher salt – I use Diamond
Fleur de sel
Black peppercorns
Szechuan peppercorns
Green peppercorns
Pink peppercorns
White pepper – ground
Sumac
Spice Mixes and Rubs
Achiote rub
Barbeque rub
Cajun seasoning
Cajun seasoning Slap Ya Mama
Creole spice
Dukkah
Five spice powder
Garam masala – sweet
Greek spice
Italian seasoning
Jamaican curry powder
Jerk spice
Oils, vinegars and condiments
Olive oil, extra virgin
Canola or vegetable oil
Sesame oil
White vinegar
Champagne vinegar
Sherry vinegar
Balsamic vinegar
Rice wine vinegar
Red vinegar
Cider vinegar
Worcestershire sauce
Gold Barbeque Sauce (South Caroline mustard) Lillies Q
Capers
Black garlic
Anchovies
Dijon mustard
French’s mustard
Molasses
Maple syrup
Pomegranate molasses
Preserved lemons
Soy sauce (light) Lee Kum Kee
Soy sauce (superior dark) Pearl River Bridge
Oyster sauce Amoy
Shaoshing cooking wine
Hoisin sauce Lee Kum Kee
Olives (with pits)- Castelvetrano, picholine, Kalamata for putanesca
Dry foods
Rice – white long grain, basmati (white), arborio, bomba, Valencia
Pasta – fusilli, rotini, penne, linguine, spaghetti, spaghettini, orzo
Panko bread crumbs
Regular bread crumbs – make your own if possible
Coconut ribbons, unsweetened
Large flake oats
Steel cut oats
Whole rye grain
Wheat kernels
Barley groats
Flax seeds