chopped.
Spices
Your spice cabinet should contain whole nutmeg, cinnamon,
ground cloves, chili powder, smoked paprika, regular paprika,
cumin, coriander, turmeric, cayenne pepper, and fennel seeds. It’s
important to replace these every 6 to 12 months, because, like all
foods, they lose their potency over time.
All kinds of vinegar
It’s good to have a lot of vinegar to choose from; keep cider, red
wine, balsamic, white wine, champagne, and sherry vinegar on
hand.
Soy sauce
Add to dishes for a hit of umami and salinity, especially when
you’re stir-frying.
Vegetable oil and canola oil
Good for making salad dressings and homemade mayonnaise, for
recipes that require deep-frying, or when you want a neutral
flavor.
A good spicy mustard
Try Roland or another French brand.