Liste des Courses

Here are my own pantry essentials in terms of spices, aromatic herbs
and ingredients, as well as a few links to preferred suppliers and purveyors recommended by savorandflavor.
A fresh vegetable basket can be delivered every week to your home.

spices

a

anise - green (seeds), star or badian anise

c

cardamom – seeds and powder

cinnamon - powder and stick

cloves

cocoa – bitter, powder

coriander - seeds

cumin - seeds and powder

curry - powder

f

fennel - seeds

g

ginger - powder

n

nutmeg - powder and whole

p

paprika - powder

pepper - assorted

s

saffron - threads

t

tonka beans

v

vanilla beans

aromatic herbs

b

basil (in season)

bay leaves

c

chervil

chives

coriander

d

dill weed

h

herbes de provence - dried

l

laurel (bay leaves)

m

mint - fresh and dried

o

oregano

p

parsley (flat leaf)

r

rosemary - fresh and dried

s

sage (in season)

t

tarragon

thyme (fresh and dried)

ingredients

a

almonds - whole, powdered, flaked

anchovies - in oil

apricots - dried

b

bulghur-coarse

bulghur-fine

c

capers

chocolate – dark, baking

coconut - powder

coconut milk

d

duck confit

e

extracts: coffee extract

f

figs - dried

flour – whole wheat

g

ginger - candied

h

hazelnut – whole and powdered

honey

l

lemon – candied

lentils – green and pink (or coral)

o

olive oil – Spain’s classic “Dauro”

p

pine nuts

r

raisins

rice - arborio rice for risotto

s

sea salt – France’s finest Guérande sea salt

sesame oil

sesame seeds

soy sauce

speculaas

syrup - maple syrup

t

tomatoes – Italian, dried

tomatoes – Italian, peeled

v

vinegar – balsamic

vinegar – Sherry

violets - candied

Spice tip: Spices taste better as seeds rather than powdered. The best tool to crack and crush them is the pestle and mortar. The aroma of the seeds is heightened when they are lightly heated in a pan before use.

Herb tip: Herbs will remain fresh for several days with a couple of simple steps. Keep the herbs together in a bunch. Fill 2 large bowls with cold water: add a dash of bleach in one, and a dash of white alcohol vinegar in the other. Plunge the herb bunches first in one, then in the other. Be sure to spin or blot dry thoroughly. Pierce several small holes in a plastic bag and place the herbs in it. Store in the refrigerator.