Good for frying, stir-frying or sautéing. Its smoke point is fairly high, so it won’t burn.

An ideal finishing touch, drizzled over flatbreads or pasta, or for use in vinaigrettes.

These have distinct flavours that can boost the taste of salads, noodle dishes and soups.

These provide a tangy flavour when added to dressings, vinaigrettes, marinades and easy no-cook salsas.

Oil and vinegar should be kept in a cool, dark, dry place in your pantry. Don’t store beside the stove or in front of a kitchen window, as the heat and light can degrade them. Nut oils are more perishable and should be refrigerated after opening.

These add an aromatic note to everything from proteins to whole grains to vegetables to pasta dishes.

Dried ginger, Chinese five spice, and curry blends are good additions to your pantry to add to Asian and Indian dishes. Cumin, paprika, and chilies bring Latin American and Caribbean dishes to life.

A must-have (use a pepper grinder so it’s always freshly ground), along with crushed red chili flakes. Use to add heat and punch up flavour in everything from soups and stews to sauces, dressings, and marinades to omelettes to grain dishes.

Cinnamon, vanilla, and nutmeg are staple spices for baking, but can also be used to give savoury meat dishes an unexpected kick. If you’re a keen baker, consider whole versions of these spices. Freshly grated cinnamon and nutmeg and whole vanilla beans tend to have a fresher flavour than when you purchase them pre-ground or in extract form.

In addition to table salt, sea salt or kosher salt will help bring out the best flavours in your cooking and baking.

Dried herbs and spices can last for months, though the flavour does fade over time. Whole spices require a little more effort (grinding before use) but keep their flavour longer than pre-ground versions. Store all herbs and spices away from direct heat and light for optimal freshness.

Easy to make, inexpensive, and crowd-pleasing. Keep a stock of your family’s preferred varieties, such as spaghetti, rigatoni, and macaroni. If gluten is a concern, have gluten-free options on hand — they cook up and taste just like the real deal.

A type of pasta, couscous is a Middle Eastern staple that’s easy to make. Dress it up by adding nuts, vegetables, or dried fruit for a flavourful side.

These are essential for making a stir-fry or pad Thai. They cook quickly and provide a blank al dente canvas for sauces, herbs, and crisp vegetables.

Inexpensive, nutrient-dense, and budget-friendly, these versatile ingredients are delicious in a variety of dishes. Dried beans and chickpeas need to be soaked for eight hours or overnight before use in recipes, while canned can be used right away. Try in dips, chili, soups, or stews.

These budget-friendly grains can be quickly prepared and cooked in big batches, then frozen for easy reheating.

If you buy dried legumes in bulk, store them in clear containers, such as large glass jars, rather than in plastic bags. Note on the container the date you bought them, and keep in a dry, cool place to extend shelf life.

Key for whipping up baked goods, making roux for gumbo, and thickening sauces, gravies, or puddings. If you’re gluten-intolerant, cornstarch and rice flour work as solid substitutes.

Can be used in everything from salsas and sauces to condiments to pickling. They can also balance out vinaigrettes and marinades. In many applications, you can use maple syrup or honey instead.

Clean, dry containers with airtight lids are ideal for flours, sugars, and sweeteners, which should be stored in cool, dark cupboards. Pure maple syrup should be refrigerated after opening.

An instant base for soups, stews, and chili. Used in place of water, it also adds flavour to rice and grain dishes.

Most of the condiments mentioned can be kept in the pantry unopened for a year. Once opened, their shelf lives vary. Check the best-before dates on condiments and sauces regularly.

Almond and peanut butters are irresistible as sandwich spreads, blended into smoothies or mixed into sauces. Tahini, or sesame seed butter, adds essential depth of flavour to hummus.

Keep nuts and seeds in clean, dry containers away from heat and light. Ground nuts and seeds have shorter shelf lives, so store them in the freezer, or buy whole and grind at home. A general shelf-life guideline: Store nuts and seeds for three months at room temperature; six months in the fridge; or a year in the freezer.

A classic ingredient in pasta sauce, soup and chili.