Bay leaves, whole (store in the freezer)
- Black peppercorns
- Chili powder
- Cinnamon, ground
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Nutmeg, whole
- Paprika
- Red pepper, crushed
- Oregano, dried
- Sage, dried
- Salt, kosher
- Salt, Maldon
Oils, Vinegars, and Other Liquids
Oils are the most sensitive wet pantry item in your kitchen.
Stored badly, they can go rancid within a span of weeks.
The enemies of oil are heat and light, which means that the
way most people store them—in clear bottles close to the
stove—is just about the worst thing you can do. I store my
cooking oil and everyday extra-virgin olive oil in dark green
wine bottles that I’ve washed and dried, fitted with
inexpensive pour spouts for the purpose. They stay on my
counter, far away from the window and the stove. The oils
last for about a month in those containers before I refill
them.
I keep expensive extra-virgin olive oils in their original
containers in a dark cabinet, where they will last for about 2
months. Remember, there’s no point in having great olive