Pantry staples list
The shelf-stable and long-keeping basics that make “there's nothing to eat” rarely true. Stock all of these and 2 of our dinners need nothing but a fresh protein or vegetable at most.
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Grains & starches
The base of most cheap dinners; they keep for months.
Also useful: Rolled oats
Cans & jars
Instant protein and sauce with no cooking skill needed.
Oils, vinegars & sauces
Flavour that turns plain ingredients into a dish.
Spices
Six jars cover Mexican, Italian, Indian and smoky American flavours.
Also useful: Cinnamon
Long-life fresh
Keep for weeks in a cool cupboard or the fridge.
Freezer
Frozen vegetables are picked and frozen at peak and cost less than fresh out of season.
Also useful: Frozen spinach, Frozen chicken thighs, Bread
Questions people ask
What pantry staples should I always have?
Rice, pasta, canned tomatoes, broth, canned beans, onions, garlic, oil, soy sauce and a handful of spices (cumin, paprika, chili powder, Italian seasoning). With eggs and cheese on top, that covers dozens of dinners.
How do I stock a pantry on a budget?
Add one or two items per shopping trip rather than buying everything at once, start with the ones that appear in the most recipes (onions, garlic, canned tomatoes, rice), and buy store brands for basics.
How long do pantry staples last?
Dried pasta and white rice keep for 1–2 years, canned foods for years (check the best-by date and discard bulging or dented cans), and ground spices lose flavour after about 2–3 years.