I get a lot of questions about how to start cooking from scratch, and what to have on hand in your pantry/kitchen. Cooking from scratch requires an inventory of basic items that you will use over and over again in a lot of your recipes, in addition to more frequently purchased fresh/frozen produce and/or proteins. I decided that the easiest way to tell you how to start a staple pantry is give you a basic list of dry goods.
Stocking a staple pantry kind of depends on HOW you eat as a family, so keep in mind that you may have to tweak the list if you avoid certain foods {i.e. glutens, sugars, animal products, etc.} due to dietary choices and/or restrictions.
For your pantry, here are the basic must-haves:
- Sugar
- Brown sugar
- Flour
- Baking powder
- Baking soda
- Salt
- Shortening {or butter in the fridge if you prefer}
- Cornstarch
- Powdered sugar
- Rolled oats
- Honey
- Chocolate Chips
- Cocoa powder
- Vanilla
- Yeast
- Peanut butter
- Oil of your choosing {vegetable, canola, avocado, etc.}
- Olive oil
- Chicken/Vegetable/Beef Broth
- Tomato Paste
- Canned Tomatoes
- Red Wine Vinegar
- Rice {your choice}
- Pasta {your choice}
- Canned or Dried Beans {black, kidney, pinto…whatever your family prefers}
- Maple Syrup {I prefer the real stuff, but it’s up to you}
Spices {this list can be tailored to personal preferences, obviously}
- Garlic Powder
- Salt
- Pepper
- Cinnamon
- Chili Powder
- Oregano
- Cumin
- Allspice
- Nutmeg
- Rosemary
- Thyme
- Bay leaves
- Basil
- Red pepper flakes
There are, of course, more items that I personally would always have on hand, but this is a pretty general starting point. With this list, you would be pretty good to go with most basic recipes.
If any of you are just starting to cook from scratch, I would love to hear from you in the comments section. I was kind of tossing around the idea of making a list for basic kitchen cookware and utensils, fridge must-haves, etc. Would any of you be interested in those kind of lists?
~Mavis
Jonnie says
I would suggest steel cut oats, and find the recipes you really like, and get the spices and ingredients for them, to add to your staples. Such as cilantro, curry spices, Chinese, and Japanese spices, and so on. Cream of tartar, arrow root, a variety of rice, etc… Get a dehydrated, and dry your own herbs, and spices, then make your own spice mixes, store them as whole as possible, and grind them as you need them. They last longer. Do not store them around your stove, the heat ruins their taste. I have to make many different batches of each mixes, for the ones in the family who have food allergies, and versions to certain foods. Remember, to enjoy the process, after all, you are feeding your loved ones.
jamie says
I have all the dry goods listed except maple syrup. Used to, but just didn’t use it. My spices on the other hand are far fewer in number and some are different. I once bought a filled spice rack from Costco and 75% of them were never opened after 5 years (yes, I know they would have been bad by then.) From that experience I would suggest that you buy as you need for a recipe from the bulk spice bins if you are just starting out and see what you really use over and over again. The great thing about cooking is you can often swap out spices for ones you have on hand or really like 🙂
Mavis says
So true! I’m always swapping out spices in a recipe. I’ve come up with some recipe variations I like even better because of this!
Sharon says
I actually have all of what is listed! I guess I’d better get started!!
Mavis says
Yep. Go to town!! 😉
merritthouse12 says
Nuts & dried fruits are the only must-have additions I can think of to add. I had everything but the baking powder. Years of forgetting it at the store have trained me to substitute a lesser amount of baking soda & make due. The kitchen essentials cooking tools idea sounds fab. I’d suggest/recommend a basics & a dream list. Years I went with the basics before my kitchen ever saw a food processor & while I could make due without, I’d definitely keep it on my dream list
Becky says
I would keep nuts in the freezer. Their oils go rancid quickly in the pantry.
Mavis says
Great tip! Some people use nuts like they are going out of style so this wouldn’t be an issue, but for those that don’t, I’d hate to see their supply go rancid.
Mavis says
I love the basics vs. dream list! Great idea.
Ramona says
Thanks Becky for the nut storage tip. I have a question about popcorn storage? Does anyone know the best way to keep it so the kernels all pop? Seems like if they don’t get used right away they don’t pop as well. I have a hot air popcorn popper since I can’t stand micro popcorn. We snack on popcorn a lot since it is lower on calories.
Jan says
I keep my unpopped corn in a container in freezer…it ensures the moisture inside makes it pop! I rarely have any “old maids”.
Ramona says
Thanks Jan, I will give it a try.
MIchelle says
I am a 42 year old mom and I am retraining,reteaching myself to start cooking from scratch.I am going back to the basics.
Meredith says
I have all of these, plus a couple dozen other spices, too.
Deborah says
This list is awesome……thanks so much