Pantry staples
The following list covers ingredients that appear in a wide range of recipes. Keeping these stocked means more recipes will match your pantry.
Dry goods
- Rice (white, brown, or jasmine)
- Pasta (multiple shapes)
- Flour (plain or all-purpose)
- Sugar (white and brown)
- Oats
- Dried lentils or beans
- Breadcrumbs or panko
Oils and vinegars
- Olive oil (regular and extra virgin)
- Vegetable or rapeseed oil
- Sesame oil
- White vinegar
- Apple cider vinegar
- Balsamic vinegar
- Rice vinegar
Seasonings and spices
- Salt (table and flaky)
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Cumin
- Italian seasoning or dried oregano
- Chilli flakes
Tinned and jarred
- Tinned tomatoes (chopped, plum, and paste)
- Tinned beans (black, kidney, chickpeas)
- Chicken or vegetable stock
- Coconut milk
- Soy sauce
- Hot sauce
- Honey or maple syrup
Storage guide
Dry pantry
Store dry goods in airtight containers away from heat and light. Most dry goods last 6-12 months when stored properly.
| Item | Storage | Shelf life |
|---|---|---|
| Flour | Airtight container, cool place (or freeze) | 6-12 months |
| Rice (white) | Airtight container | 2+ years |
| Rice (brown) | Airtight container | 6 months |
| Spices (ground) | Away from heat | 2-3 years |
| Spices (whole) | Away from heat | 3-4 years |
| Oils | Cool, dark place | 6 months after opening |
| Dried beans/lentils | Airtight container | 1-2 years |
Refrigerator
| Item | Storage | Notes |
|---|---|---|
| Dairy | Upper shelves | Temperature most consistent |
| Raw meat | Bottom shelf | Prevents drips onto other food |
| Produce | Crisper drawers | Keep fruit and vegetables separate |
| Fresh herbs | Damp paper towel inside a bag | Lasts 1-2 weeks |
| Eggs (UK/EU) | Cool place, not necessarily fridge | UK eggs are sold unrefrigerated |
| Eggs (US/AU) | Fridge | Required by local regulations |
Freezer
Most foods freeze well for 3-6 months.
| Item | How to freeze | Notes |
|---|---|---|
| Bread | Slice before freezing | Toast from frozen |
| Bananas | Peel and freeze whole or sliced | For smoothies or baking |
| Herbs | Chop and freeze in olive oil in ice cube trays | Drop straight into pans |
| Cooked rice | Freeze in portions | Reheat with a splash of water |
| Leftover sauce | Freeze in portions | Quick base for future meals |
| Cheese | Grate before freezing | Use in cooking, not raw |
Common substitutions
| If you're missing | Substitute |
|---|---|
| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar |
| Egg (1) (baking) | 1/4 cup mashed banana or applesauce, or 1 tbsp flaxseed + 3 tbsp water |
| Fresh garlic (1 clove) | 1/8 tsp garlic powder |
| Fresh herbs (1 tbsp) | 1 tsp dried herbs |
| Lemon juice | Equal amount lime juice, or half amount vinegar |
| Sour cream | Plain Greek yogurt |
| Heavy cream | 3/4 cup milk + 1/4 cup melted butter |
| Breadcrumbs | Crushed crackers, oats, or panko |
| Self-raising flour | Plain flour + 2 tsp baking powder per cup |
| Brown sugar | White sugar + 1 tbsp molasses per cup |
| White wine (cooking) | Stock + splash of vinegar |
| Tomato passata | Tinned tomatoes, blended |
For more on substitution principles, see how to cook with what you have.
Food safety
- Check expiry dates on tinned goods and spices
- When in doubt, throw it out
- Refrigerate perishables within 2 hours of purchase
- Thaw frozen food in the fridge, not on the counter
- Wash hands before handling food and after handling raw meat
- Discard tins that are dented, rusted, or have bulging lids
Reducing food waste
- Group similar items together (pasta, tins, baking, snacks, spices)
- Put older items at the front so they're used first
- Keep a list of staples you restock regularly
- Plan one "use-it-up" meal per week
- Freeze surplus before it spoils
Frequently Asked Questions
How long do dried spices last?
Ground spices retain peak flavour for 2-3 years. Whole spices last 3-4 years. Store in airtight containers away from heat and light. If a spice has lost its smell, replace it.
Can I freeze fresh herbs?
Yes. Chop and freeze in ice cube trays with olive oil or water. Transfer to freezer bags once frozen. Frozen herbs last up to 6 months and work well in soups, stews, and sauces.
How should I store onions and garlic?
In a cool, dark, dry place with airflow. Not in the fridge when whole. Once cut, wrap and refrigerate. Whole onions and garlic last 2-3 months in proper storage.
Are dented tins safe?
Small dents are usually fine. Discard tins with deep dents along seams, rust, or bulging lids, as these can indicate bacterial contamination.
Should I refrigerate eggs?
Depends on local regulations. In the UK and most of Europe, eggs are sold unrefrigerated and can be stored at room temperature. In the US, Australia, and Japan, eggs are refrigerated by regulation. Either way, store consistently, and don't switch between cold and warm.
How do I know if oil has gone off?
Smell it. Rancid oil has a sharp, unpleasant smell similar to crayons or paint. Discard rancid oil, it tastes bad and contains compounds that aren't good for you.
How specific should I be when adding pantry items?
More specific usually matches better. "Greek yogurt" or "chicken thighs" produces more accurate match percentages than "yogurt" or "chicken". For staples like rice, pasta, or flour, broad terms work fine.
Do I need a perfectly organised pantry for this to work?
No. Pantry cooking is about awareness, not perfection. Even a rough list of common items (tins, grains, spices, sauces) improves recipe matching.
What's the fastest way to reduce food waste?
Use older items first, freeze what you won't use in time, and plan one "use-it-up" meal each week. Keep your pantry list updated.