Knowing what is in your pantry, and why, makes cooking faster and cheaper. This guide covers the ingredients that appear most across our recipes.
Flour
- All-purpose flour: the default for cookies, cakes, pancakes and sauces.
- Bread flour: more protein, giving chewier bread and pizza, as in no-knead bread.
- Whole wheat flour (atta): used for Indian flatbreads such as aloo paratha.
- Chickpea flour (besan): naturally gluten-free and widely used in Indian cooking.
Fats
- Olive oil: for dressings, roasting and finishing.
- Neutral oil: for stir-frying and frying at higher heat.
- Butter: for flavor in baking and sauces.
- Ghee: clarified butter with a high smoke point and nutty flavor, common in Indian cooking.
Lentils, beans and chickpeas
Red lentils cook quickly and turn creamy; green and brown lentils hold their shape. Canned chickpeas are a convenient shortcut for chana masala and hummus. Important: dried kidney beans must be boiled hard for at least 10 minutes and cooked until soft before eating, as in rajma.
Rice
Basmati is long, fragrant and fluffy, ideal for pulao. Rinse it until the water runs clear. Long-grain rice suits fried rice, and day-old rice fries best.
Dairy and paneer
Plain yogurt thickens curries and makes lassi. Paneer is a fresh cheese that does not melt, so it holds its shape in paneer butter masala and palak paneer.
Tomatoes
Canned crushed tomatoes are a reliable pantry staple for shakshuka and sauces. Tomato paste adds depth when cooked for a minute first.
Salt, acid and sweetness
Salt, lemon or vinegar, and a little sugar are the three tools for balancing flavor. Add acid at the end to brighten a dish.
Soy sauce, tamari and mirin
Soy sauce usually contains wheat; tamari is often gluten-free but check the label. Mirin is a sweet Japanese rice wine used in teriyaki. Do not confuse it with rice vinegar.
Spices
Whole spices keep their flavor longer than ground ones. See the full spice guide for turmeric, cumin, cardamom, saffron and more.
Allergens
Read labels on stock, spice blends, soy sauce, baking powder and chocolate, which can hide gluten, dairy, egg or nuts. Tahini is sesame, which is a common allergen.
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