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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
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.