Sidebar Nine

A Pantry for Cooking Ethnic Cuisines

The basic pantry for international cooking can be assembled beforehand to save the frustration of missing a key ingredient and the hassle of making a special trip to the store. The following should serve as basics to carry you around many of the world's cuisines:

(1) SPICES

-- Greek Oregano (mild)

-- Mexican Oregano

-- anise seed

-- crushed red pepper flakes

-- cumin

-- curry powder

-- parsley

-- sage

-- rosemary

-- thyme

-- chervil

-- basil

-- tumeric

-- tarragon

-- bay leaf

-- saffron

-- ginger

-- chili powder

-- whole peppercorns

-- fresh and minced garlic

(2) OILS

-- flavorless oils like canola or rice oil

-- flavorful oils like olive, peanut, sesame and walnut

(3) VINEGARS

-- balsamic vinegar

-- red wine vinegar

-- white wine vinegar

-- fruit-flavored vinegars (raspberry etc.)

(4) CONDIMENTS

-- olives (especially Kalamatas and oil-cured black olives)

-- soy sauce

-- sun-dried tomatoes

-- capers

-- chutney

-- mustards (Chinese dried, American yellow, French Dijon)

-- anchovy paste

(5) CARBOHYDRATES

-- pasta of all sorts

-- potatoes

-- couscous

-- bulgar

-- rice (Basamati, white, wild, Arborio)

-- corn meal (coarse and fine masa flour)

-- wheat flour (white, rye and whole wheat)

-- barley

-- Ramen (Asian wheat noodles)

(6) BEANS & LEGUMES

-- beans (pinto, navy, black, fava, kidney, cannelli, red)

-- lentils

-- split pea (green and yellow)

-- garbanzos (chick peas)

(7) CANNED & BOTTLED GOODS

-- marinated artichoke hearts

-- plain canned artichoke hearts

-- bamboo shoots

-- water chestnuts

-- roasted bell peppers

-- tomatoes (paste, whole, chopped, Italian-style)

-- anchovies

-- tuna

-- salmon

-- white meat chicken

(8) OTHER STAPLES

-- sausage, bacon, prosciutto (for flavoring)

-- pesto

-- fresh herbs

-- fresh lemons

-- beef and chicken bouillon

-- fresh red, white and yellow onions