How wide is your 'cupboard staples' variety?

[iloveMiWadi]

When someone says 'staple ingredients' in the cupboard what would you think of?

Stuff that you always have in the cupboard..

Mine would be and I presumed most...

• chopped tomatoes
• soy sauce
• all stocks / beef, veg, chicken
• oil, frylight
• peanut oil
• white wine vinegar
• cider vinegar
• rice vinegar
• red wine vinegar
• honey
• sugar
• Passata
• all spices ranging from oregano to garam masala
• bay leaves
• seasoning
• coconut milk

What are yours? I feel like I could have a wider range when I see some others!!

Similar to yours but not as wide as Jamie Oliver's or Nigella's.

Add to your list.
Tomato puree.
Red kidney beans.
Sherry.
Garlic

Dried carbs: rice, pasta
Pulses: lentils, baked beans, kidney beans, chickpeas
Sauces: soy, lemon juice, honey, mustard
Herbs: I grow the ones I consider staples.
Spices: cumin, paprika, turmeric, Garamond masala, five spice, curry paste, green Thai curry stuff
Tomatoes: passata, chopped with garlic, chopped with herbs etc.
Olive oil.

That’s probably it? My freezer has all my chopped veg in.

Bread, garlic powder, powdered cinnamon, eggs, milk, flavored yogurt, strawberries, cheese of all sorts, various chicken things, butter, Splenda, pasta, fake cheese powder.

Similar, except no vinegars (can't stand the vile stuff in anything), or peanut oil.

I do have olive and coconut oils, always, and currently a bottle of some expensive truffle oil I've been given, and never seem to use.

Also always tend to have tins of various pulses.

Most of my food cupboard is taken up by various opened packages that I've forgotten about, and that might well remain there until we move house or something. The last stick of noodles in a 3-pack, and such things.

Your list plus tomato puree, soy sauce, chickpeas, tahini, whole beans of three or four varieties, white wine and red wine for cooking, capers, cornichons, anchovies

I mean, uh, YABU for having pantry staples!! Or... something!

Much the same as you but add balsamic vinegar, couscous, plain flour and self raising flour, chickpeas and lentils.

Since when do you keep yogurts and cheese and fruit in your kitchen cupboards ? Or chicken for that matter those are all fridge things

This is going to get competitive ...

Great replies everyone but I mean cupboard staples apart from the obvious like flour garlic onions beans,

I kind of meant stuff used to spice up and flavour stuff so like chopped tomatoes purée soy sauce etc!

My spices go from allspice to turmeric

I also have:
Packs of flavoured couscous
Some frozen veg (ok not storecupboard, but def a staple)
Few cans of beans - haricot, butterbeans
Baked beans
Popping corn
Olive oil
A couple of spice mixes, bought or home made, eg cajun
Cooking vermouth it's what Nigella recommends!
Jar of olives
Anchovies
Pesto
Puy and red lentils (dried)
Dried mustard powder
Various condiments in fridge - wholegrain mustard, horseradish
Lazy ginger
Cornflour
Baking ingredients inc baking powder, bicarb
Cocoa powder

So, erm, quite a lot!

Love truffle oil! Yes very expensive :( just a drizzle does the job. I remember when I worked in a place it was €37 for a tiny 150 ml jar

Completely forgot mustard powder and onion powder.. kaffir lime leaves are handy too for Thai cooking

Sorry, run past me again how you distinguish between onions and garlic being obvious and chopped tomatoes not. How is garlic not being used to flavour stuff or tinned toms not being obvious? I'm not being deliberately obstructive, I'm genuinely confused.

Similar to yours , plus pretty much every spice going we've got some great local Asian and Caribbean supermarkets so also curry pastes and spice rubs. Condiments eg pickles, chutneys, balsamic, white wine, red wine, onion, malt and cider vinegars, salsas, hot sauces, mustards, horseradish, and the other usuals mint sauce, BBQ, ketchup, brown sauce etc , marmite, peanut butter, marinades, tomatoes chopped and paste, grains-quinoa, bulgar wheat, freekah, oats, couscous , pulses, barley, kidney beans, chickpeas, tahini, pastas, coconut milk and cream. Then different types of flour, different sugars, syrups, honey, treacle, dark chocolate, cocoa, baking powder etc for baking. I grow a fair range of herbs and a few varieties of chilli. Mine has gone a bit mad and now takes up a large under counter double cupboard, family know I like to cook so bring me back interesting oils etc from holidays we brought back some incredible hot sauces from Mexico and so on. It depends what you like to cook, I find I can buy quite plain meat and veggies and always have something to pep it up and we eat a lot of spicy food which seem to need more ingredients to get the balance right.

Hmm because garlic is basically a vegetable used in cooking? And I said staple cupboard ingredients and examples such as soy sauce white wine vinegar spices seasoning honey that sort of thing.

Chopped tomatoes again a condiment... tinned good..

Love it fash84

Lloyd Grossman pasta sauce
Lloyd Grossman curry sauce
Birds custard powder
Packet of Angel Delight

I always have much of the stuff mentioned, also:
Cashew nuts
Sesame seeds
Sesame oil
Those packets of salty black olives
Pickled ginger

Pasta: spaghetti, linguini, fusilli, udon, soba, yam, rice
Flours: self raising, 00, whole meal wheat, wholemeal spelt, plain, potato, rice, strong white, rye, buckwheat
Rices: sushi, carnaroli, jasmine, basmati
Tinned fish: anchovy, tuna
Tinned tomato
Sugars: caster, light muscovado, dark muscavado, icing, Demerara
Pastes: tomato, gochujang, dwengjang, white miso, red miso, fermented black bean, ancho chilli, tahini
Grains: pearled spelt, quinoa, rolled oats
Nuts: almonds, pistachio
Seeds: dark sesame, white sesame, pumpkin, chia
Dried fruit: sultanas, mango, apricot, apple, freeze dried strawberry, medjool dates
Condiments: ketchup, Kewpie mayo, whole grain mustard, English mustard powder, French’s mustard, Dijon mustard, marmite
Pulses: chickpeas, white beans, black beans, green lentils, red lentils
Dried anchovy, dashi
Chocolates: valrhona dark, green and blacks cooking white, cacao
Baking things: double acting baking powder, baking soda, sodium
citrate, cornstarch, treacle, corn syrup, vanilla powder, vanilla extract, vanilla beans
Uht milk, almond milk, coconut milk, coconut cream
Coffee for cafetière, espresso, decaf espresso
Cereals: grape nuts, organic corn flakes, muesli
Honeys: raw sneezy, raw spreadable
Booze for cooking: Madeira, vermouth, dry sherry, port, white and red, sake, cognac, rum, calvados, cassis
Sauces: dark soy, low sodium, tamari, tonkatsu, mirin, oyster, hoisin, pomegranate, fish
Vinegars: red wine, white wine, sherry, cider, rice, balsamic
Loads of spices and dried herbs
Allium: red onion, garlic, shallot
Oils: virgin olive oil, extra virgin olive oil, rapeseed, sesame
Salts: Maldon, rock, fine sea salt
Dried: porcini mushroom, shitake mushrooms, several kinds of seaweeds
Jars: pickled ginger, preserved lemon, cornichon, malt syrup, capers

I think that’s it. I cook quite a bit, and a wide variety of things!