PANTRY VEGETABLES 
Jars or cans: artichokes, capers, olives, tomato paste, plum tomatoes, diced tomatoes
DRIED FRUITS AND MUSHROOMS
Dried fruit: cherries, dates, currants, mangoes
Freeze-dried fruit: pineapple, raspberries, strawberries, and other fruit (look for Karen’s Naturals)
GREAT FOR BUZZING INTO FRUIT POWDER
Dried ’shrooms: chanterelles, porcini, and shiitakes for flavoring sauces and stocks and for buzzing into mushroom powder for seasoning
NUTS, SEEDS, AND NUT BUTTERS
Nuts and seeds: almonds, cashews, hazelnuts, peanuts, pecans, pine nuts, pistachios, pumpkin seeds (pepitas), sesame seeds, sunflower seeds
BUY THESE RAW SO YOU CAN ROAST AND SEASON AS NEEDED
Butters: almond butter, cashew butter, natural peanut butter, tahini (sesame butter)
SEA GREENS
Dried seaweed: arame, dulse, kombu, nori, wakame, or other seaweeds for soups and bowls (toasted nori and crumbled dulse make good substitutes for finishing salt)
OILS, VINEGARS, AND COOKING WINES
Oils: everyday olive oil, vegetable oil, or grapeseed oil for sautéing; spray oil such as olive oil (Spectrum is a good brand—or refill a nonpump Evo sprayer with your favorite oil); good-quality extra-virgin olive oil for drizzling and fresh applications; specialty flavorful oils like walnut oil and toasted sesame oil for dressings, sauces, and drizzling
Vinegars and cooking wines: balsamic, black vinegar, cider vinegar, distilled vinegar, red wine vinegar, sherry vinegar, Pok Pok Som drinking vinegars, Marsala, Madeira, dry sherry, white and red cooking wines, Shaoxing wine
FIND THESE ONLINE—SOOOO GOOD IN SAUCES AND MARINADES! 
GREAT FOR STIR-FRY SAUCES AND IT’S CHEAP AS CHIPS
Salt: fine and medium grain sea salt for general seasoning and baking (we like Portland’s own Jacobsen), flake salt for finishing, smoked salts
Whole spices: Just a few—black peppercorns in a grinder, cumin, coriander, fennel seed, mustard seed, nutmeg, sesame seeds, vanilla beans (just slit and scrape out the vanilla seeds—much more flavor than extract)
LASTS FOREVER—GRATE AS NEEDED
Ground spices: ancho chile, cardamom, cayenne pepper, chili powder, cinnamon, cloves, cumin, granulated onion and garlic, ginger, mustard powder, paprika and smoked paprika, poultry seasoning, red pepper flakes, white pepper for when you don’t want black pepper flecks in a white sauce or soup
Whole dried chiles: ancho, chipotle, pasilla, New Mexico
SO MANY MORE GREAT DRIED CHILES!
Dried herbs: bay leaves, oregano, rosemary, sage, thyme—to name a few
FRESH HERBS
Italian parsley, cilantro, mint, dill, chives, thyme, oregano, rosemary, sage (plant a small herb garden if you can—even on your windowsill)