30 Pantry Staples Every Home Cook Needs

A well-stocked pantry is the difference between "I have
nothing in the house" and "I can make dinner in 20 minutes." The
cook who never panics on a Wednesday night is not more disciplined.
They just own thirty specific items that cover most of the
week-night cooking problem space.

This is that list. It is opinionated. Every item has earned its
shelf space by showing up in multiple meals per week, having long
shelf life, and punching above its cost.

## The 30 items

### Oils and fats (3)

1. **Neutral oil** — canola, grapeseed, or peanut. For high-heat
cooking and frying.
2. **Extra virgin olive oil** — for dressings, finishing, and
low-to-medium cooking. Buy a real one; cheap EVOO is often
cut with seed oil.
3. **Unsalted butter** — technically fridge, but foundational.

### Acids (3)

4. **Red wine vinegar**
5. **Rice vinegar** (unseasoned)
6. **Lemons** (always 2 in the fridge; they are an acid delivery
device, not produce)

### Salt and spices (7)

7. **Kosher salt** (Diamond Crystal is the standard; Morton is
saltier by volume)
8. **Black pepper** (whole, in a grinder)
9. **Red pepper flakes**
10. **Cumin** (whole seeds store longer than ground)
11. **Smoked paprika**
12. **Dried oregano**
13. **Bay leaves**

For why these specific seven and not others, see our
[spice cabinet on a budget](/blog/build-spice-cabinet-budget) guide.

### Alliums and aromatics (3)

14. **Yellow onions** (3 to 5 at a time)
15. **Garlic** (2 heads)
16. **Fresh ginger** (freezes well whole; grate frozen)

### Canned and jarred (6)

17. **Whole peeled tomatoes** (San Marzano style, 28 oz can — 2 cans)
18. **Tomato paste** (tube, not can — the can goes bad in a week)
19. **Coconut milk, full fat**
20. **Chickpeas or cannellini beans** (2 cans, or dried if you
[cook beans from scratch](/blog/cook-beans-from-scratch-fast))
21. **Anchovy fillets in oil** (they disappear into sauces; even
people who hate anchovies love anchovy pasta)
22. **Dijon mustard**

### Starches (4)

23. **Dried pasta** (one long shape, one short shape)
24. **Long-grain rice** (jasmine or basmati)
25. **All-purpose flour**
26. **Rolled oats**

### Umami and flavor (4)

27. **Soy sauce** (regular, not low-sodium — adjust elsewhere)
28. **Fish sauce** (Red Boat or Three Crabs)
29. **Parmesan** (wedge, not pre-grated — keeps 2 months wrapped)
30. **Honey**

## What is conspicuously missing

No bread crumbs (grind stale bread). No chicken broth (water plus
seasoning works 90 percent of the time, and [homemade stock](/explore)
is better). No ketchup, no BBQ sauce, no salad dressing — those
are assembled from items above in 60 seconds. No "Italian
seasoning" — it is a downgrade from fresh oregano plus whatever
else the dish wants.

## What you can make from the 30

- Pasta puttanesca (tomatoes, anchovy, red pepper, garlic, olives
if you have them — olives are item 31 if you want it).
- Dal (lentils + onion + garlic + ginger + cumin + tomato).
- Fried rice (rice + soy + egg + frozen peas).
- White bean stew (beans + tomato + garlic + rosemary).
- Pan sauce over chicken (butter + shallot + Dijon + vinegar +
stock).
- Vinaigrette (oil + vinegar + mustard + honey + salt).
- Tomato soup (canned tomatoes + butter + onion, blended).
- Oatmeal, pancakes, biscuits.

That is ~30 dinners from 30 items before you have bought a single
fresh protein or vegetable.

## Shelf life reality check

Most pantry items last longer than the label claims, except:

| Item | Real shelf life |
|------|-----------------|
| Olive oil | 6 months from purchase, 3 months after opening |
| Whole spices | 2 to 4 years |
| Ground spices | 1 year (most people's are older and weaker) |
| Flour | 6 months pantry, 1 year freezer |
| Rice (white) | 2+ years sealed |
| Canned goods | 2 to 5 years past "best by" safely |
| Nuts | 3 months pantry, 6 months freezer |
| Honey | Indefinitely |

Buy in quantities that match use rate. A restaurant-sized
container of cumin sitting for 4 years tastes like dust.

## Building it over 4 weeks

Do not buy all 30 at once. It is $200 of groceries and half will
sit unused. Build in four waves:

1. **Week 1 (foundation, $40):** items 1, 2, 7, 8, 14, 15, 17,
23, 24, 25. You can cook dinner now.
2. **Week 2 (flavor, $35):** items 3, 4, 9, 10, 11, 12, 20, 27.
3. **Week 3 (depth, $35):** items 5, 16, 18, 21, 22, 26, 28, 29.
4. **Week 4 (polish, $25):** items 6, 13, 19, 30.

By the end of the month the pantry is complete. Restock items as
they run out, which will be at wildly different rates — onions
weekly, bay leaves yearly.

A pantry is not a showpiece. It is a system for making tonight's
dinner possible without a grocery trip. These 30 items are the
system.

## Storage and organization

Pantry organization is not a Pinterest aesthetic; it is a
function. Rules that actually matter:

- **Clear containers for bulk items.** You can see when flour,
rice, or beans are low. Cardboard boxes and paper bags hide
depletion until you run out mid-recipe.
- **Label decanted containers with date.** A $4 roll of masking
tape is the cheapest inventory tool in the kitchen.
- **FIFO placement.** New items behind old. Opposite of how
supermarkets shelve (they put new up front to move inventory;
you want the opposite at home).
- **Heat and light matter.** Spices, oils, and canned tomatoes
degrade faster near the stove or in direct sunlight. The cabinet
above the fridge is the worst spot; the cupboard on a shaded
wall is the best.

## Restocking rhythm

A pantry is not stocked once. It is stocked continuously. Each
grocery run, scan for items running low. Never wait until empty
to buy — the "last teaspoon of salt on a Tuesday night" moment
is the most preventable kitchen failure.

Build a running list in a note app or your
[recipe manager](/pricing) grocery integration. When flour is at
2 cups remaining, it goes on the list. When tomato paste is on
its last squeeze of the tube, it goes on the list. By the time
any single item is empty, it has already been on the list for a
week.

## Regional and cuisine-specific additions

The 30-item core is cuisine-agnostic. If you cook specific
cuisines often, add these (not all at once):

- **Italian:** Parmesan rind (freeze them for soups), dried
porcini, capers, good olives, pasta in 3 shapes.
- **Mexican / Latin:** dried ancho and guajillo chiles, Mexican
oregano, masa harina, canela.
- **Indian:** black mustard seeds, garam masala, turmeric (more
than the core 4 oz), urad dal, ghee.
- **Chinese:** Shaoxing wine, black vinegar, Sichuan peppercorns,
chili crisp, sesame oil.
- **Southeast Asian:** coconut milk (extra cans), fish sauce
(better brand), palm sugar, tamarind paste.

Add only for cuisines you cook at least weekly. A jar of
tamarind paste for the one Thai curry you make every 6 months
will go bad before you finish it.

## What "running out" teaches you

Track what you run out of most often. Those are your real
staples — not the list from any blog. Onions, eggs, and olive
oil top most lists. Your actual top 3 might be different. Adjust
buying quantities upward on the 3-5 items you deplete weekly;
adjust downward (or remove) items that sit for 6 months.

A pantry that reflects your actual cooking, not an idealized
cook's cooking, is the pantry that never has "nothing in the
house."