I recommend taking an inventory of what you have in your pantry at least twice per year. The main reason is that spices and other items have an expiration date (yes, your spices wear out their taste over time when they are exposed to air). I recently evaluated my pantry and I thought I should share it with you.My Spices
- Bay leaves
- Black peppercorns
- Cardamom
- Cinnamon
- Cumin
- Cayenne pepper
- Garlic powder
- Ground coriander
- Whole nutmeg
- Oregano leaves
- Onion powder
- Paprika
- Rosemary
- Salt
- Thyme
- Turmeric
Grains
- White rice
- Brown rice
- Dry pasta
Legumes
- Dried mung beans
- Dried split peas
Miscellaneous
- Anchovies, canned or in salt?boxed
- Chicken broth, low-sodium
- Beef broth, low-sodium
- Vegetable broth, low-sodium
- All-purpose flour
- Soy sauce (regular and light)
- Sugar
- Canned tomatoes
- Coconut milk
Always in stock
- Garlic
- Onions (I prefer yellow)
- Ginger
- Green Onions
Okay, I’ll admit I have one of those spice racks with random spices I’ll probably never use. However, it does come in handy once in a while. I’ll write more about these spices in another post.
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