Pantry essentials part 2: spices, condiments, milks...
...And everything else!
Hi! How are you and your updated pantry doing? If you read my post last week, which was the first part of my pantry essentials, then you’ll know that’s what I was referring to. If not, then, er, have a read here! It was a deep dive into the dry goods you need in your pantry, from grains and nuts to pastas and flours.
This week, I’m sharing the other side of my pantry. The flavour bombs and finishing touches, like herbs and spices and condiments. As well as the baking ingredients you should always have available for those times where if, like me, you’re inspired to whip up a cake or bake some cookies with your son or daughter.
Spices
Spices, to me, are the soul of cooking. A sprinkling of chilli flakes for a kick of heat or adding a dash of smoky paprika can transform a dish. I love the earthy warmth of turmeric, for example, in curries (it also adds beautiful colour), while cumin has a more smoky depth. Then there’s cardamom that has intense flavour that works in both sweet and savoury dishes. I like to use fresh nutmeg, cinnamon, cardamon and clove for baking and sprinkling onto porridge.
Milks
Milk might seem straightforward, but it's such a versatile workhorse in my kitchen. Obviously, it's essential for my morning coffee or tea, adding that creamy richness. But beyond that, I love how it can create silky smooth sauces and enrich baked goods. And then there's the whole world of plant-based milks! My favourites are almond milk which is lighter and also great in smoothies or over cereal. And coconut milk, which you can use from desserts to curries. I buy this in Tetra Pak rather than canned as I find it makes a huge difference to the creaminess. Then, of course, you also have oat and soy milks. Each type brings its own unique character, flavour and texture which is why I normally have a variety in my fridge.
Baking ingredients
I love to bake with my daughter in the kitchen – from cakes to cookies to muffins and brownies. You can have so much fun with baking, and you’ll normally come across the same staple ingredients. I always use 100% cacao powder for the most intense chocolate flavour. Baking powder is an essential for that perfect rise and airy texture in everything from muffins to pancakes. And bicarbonate of soda works in tandem with acidic ingredients to create lift, so I’d use this in recipes that include things like buttermilk, yogurt, lemon juice, vinegar, molasses, or even cocoa powder. And for me, when I’m using vanilla, I love to get pods for the freshest and most fragrant seeds, but you can also use pasts or dried vanilla pod powder. Vanilla powder (the prper grinded type is the most economical option.
Herbs
Fresh herbs are like a burst of sunshine in my cooking. I love how they can instantly brighten up a dish with their vibrant flavours and aromas. Basil with its sweet, peppery notes is essential for Italian dishes. The fresh, almost citrusy zing of coriander is a must for so many Asian and Latin American recipes. Mint brings this cool, refreshing element that's fantastic in salads, drinks, and even with lamb. Rosemary with its piney fragrance adds such a comforting, earthy note to roasted meats and vegetables. And thyme lends its subtle, savory warmth to just about everything. Even dried herbs, while not quite the same, are incredibly useful for adding depth when fresh isn't an option. A sprinkle of fresh parsley or a few sprigs of thyme can really make a dish sing. I like to buy living pots of these to stick on the windowsill, or grow in the garden and pluck when needed!
Sweeteners
Beyond just plain sugar, I love having a few different sweeteners on hand to add nuanced sweetness to my food. Dates are like nature's caramel – I love blending them into smoothies for natural sweetness and a lovely texture, or even using date paste in baking. I prefer medjool dates which you can stuff with delicious fillings or dip into melted chocolate. Stevia is my go-to for a zero-calorie option when I want a touch of sweetness without the sugar rush, and it’s also great for diabetics. However it can have a bit of an aftertaste. Maple syrup, especially the real stuff, has this incredible rich, almost woody flavour that's amazing on pancakes, in oatmeal, or even in glazes for savoury dishes. And, another option for diabetics, is yacun syrup that has a unique, slightly malty sweetness. I also love using coconut sugar for the caramel flavour and coconut syrup is great too.
Condiments
Who doesn’t love a condiment? There’s an impossible game where you have to only choose one that you can use for the rest of your life. Don’t ask me what my answer would be, because I couldn’t tell you. Condiments are the finishing flourish – flavour bombs, if you will, that take a dish from good to great. The sharp, peppery kick of a dollop of mustard. The umami-richness of soy sauce (or tamari if you’re gluten-free). The heat and saltiness from sriracha. The sweet and sour tang from vinegar. And of course, you’ve got your classic ketchup and mayo. And don’t forget pickles and relishes that you can make
…And breathe! You’ve essentially just been given a tour of my pantry and all the goodness that’s in it. If there’s anything you’d like a deeper dive on, please let me know.
In the meantime, take a look at some of my other posts while you wait for the next (I promise it’s a good’un – *spoiler ahead* – especially for any beauty lovers out there).
Love,
Bettina x