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I have a tiny kitchen and as we eat mostly fresh farm produce, our pantry is usually full of condiments - mostly Asian. But I also always have:

Doongarra Rice and Arborio (risotto)
Chinese puffed rice cakes (not the snacky things)
Spaghetti
Quinoa
Cous cous
Semolina or Polenta
Wholewheat flour/corn flour/Arrowroot
Tapioca
Coconut milk
Palm Sugar, Brown Sugar (Demerara), fructose
Baked beans, Kidney beans or borlotti beans
Lentils
Anchovies
Tuna
Olives
Pickles - onion/asparagus/radish/Asian/capers
Passata - fresh bottled plain tomato sauce
Paprika paste
Nuts - almonds/pistachio/cashews/ground peanuts
Vegemite/Promite/jam

What are your pantry staples?

Passata (sometimes home made)
rice
pasta (various)
flour (SR and Plain, both white and wholemeal)
Anchovies
kidney beans
raw sugar, castor sugar, brown sugar.
coconut (shredded and cream)
Canned tomatoes
A pretty extensive range of good quality dried herbs (bay, cinnamon, coriander seed, cumin. chilles.. that sort of thing)
Condiments (light and dark soy, terryaki, red wine vinegar, balsamic, white wine vinegar, Chinese cooking wine, Japanese rice wine)
Nori sheets
Vietnamese rice paper
fresh garlic
fresh ginger.

This is a great idea! I can list here what we use alot, and see what basics I need to find a SOLE variety of. Then I can update the list with the brands, or alternatives, I found that fit within the SOLE guidelines...

Rice - brown, medium white and arborio
San Remo gluten free spaghetti and pasta
Various kid friendly spaghetti and pasta shapes (try to find high fibre and enriched varieties)
Polenta (Marco Polo brand, Australian made)
Quinoa (stopped using because could only get it from Bolivia)
Baked beans & sometimes Refried beans
Tinned brown lentils, white beans, chickpeas & kidney beans
Dried comb. lentils, chick peas and red lentils
Plain corn chips

Gluten free plain and SR flour/Arrowroot
Brown sugar, white sugar, sometimes icing sugar, raw sugar for coffee
Baking powder (GF)
Gelatine (looking for a suitable vegetarian alternative)
Other cooking stuff, ie. vanilla, bicarb, choc buds

Rice Bran Oil (from Thailand) for cooking
EV olive oil (salads etc.)
Balsamic vinegar or white wine vinegar
Capers (currently have ones in sea salt and I am not eating those quite as quickly as normal)
Preserved lemons (home made)

Nuts - pecans, pistachio meat, almonds, walnuts, almond meal, hazelnut meal, sometimes can afford pine nuts!

Tinned tomatoes
Tomato paste
Jar of pasta sauce (Five Brothers or Paul Newmans)
Tinned corn kernels

Various asian sauces and condiments
Coconut milk powder

Peanut butter
Honey
Vegemite
Golden syrup
Nutella (for Little Miss M)

Garlic
Various herbs and spices (cumin, coriander, smokey paprika, ground cinnamon, Cajun, Lemon pepper... do like the Tridosha ones too, and Herbies)
GF Vege or Chicken-style stock (usually Massell, though had tried Vegeta)
GF Gravy mix (Massell is the best instant!)

This really made me take stock of what is in my cupboard (I'm still way too unconscious of what's in our house). So while I'm quite conscious of what's in our fridge, I'm much less so of our pantry.

Here's what we have:
Gluten free plain and self raising flour (white wings)
Potato flour
Arrowroot flour
Organic maize meal/flour, besan flour, soy flour, buckweat flour
Gluten free corn flour
Rice flour

G/f baking powder
yeast
gelatine
guar gum
xanthum gum
organic carob powder
Citric acid

rice (am going to switch over to organic when we run out)
g/f pasta
g/f lasagna sheets

g/f gravy mix (orgran)
g/f & d/f custard powder (for ds)
white wings custard powder
Orgran pizza and pastry mix, g/f breadcrumbs
Orgran outback animals (biscuits for school for ds)

White, brown, icing and castor sugar

Organic tea
Fair trade coffee
Organic peppermint tea
Organic green tea
Organic camomile tea

canola oil
Vinegar
Oyster sauce
Soy sauce

Rice crackers
mightymite
peanut butter
jam
honey
golden syrup

organic tinned tomatoes, coconut cream
organic sultanas, dried apricots, banana chips
organic pizza and pasta sauce
tinned pears

Hmm, I've found there's alot more in my cupboard than I thought

tinned tomatoes
olive oil
salt & pepper
herbs & spices (varies but always oregano, thyme, cumin, tumeric, bay leaves, cinammon sticks)
rice (at least one variety) & pasta (usually)
weetbix (for him)
oats or muesli
plain flour
vanilla essence
soy sauce (always kikkoman but usually several varieties - dark, kejap manis, mushroom)
sesame oil
fish sauce (just ran out)
vinegar (white, balsamic and/or red wine)
salted capers
anchovies
raw sugar

I have exactly the same list as Grocer.
However I am intrigued by tapioca as a staple in the first post.
I am a keen cook and love to ear but am embarrassed to say
I have never eaten tapioca and wouldnt know where to begin with cooking with it
Do you have any suggestions?

Since we 'farm', we store quite a lot that we harvest from the garden and such. I also buy from a co-op once or twice a year.

Whole grains (corn, hard red wheat, hard white, and pastry as well, brown rice, white too, quinoa, millet, triticale, rye, oat groats) I have a mill, so I can do flours, steel cut oats, corn meal, etc.
Yeast.
Honey (home raised), brown sugar, white sugar, molasses (which I, er, helped make), powdered honey, stevia, powdered sugar
Dried fruits: raisins, figs, dates, pineapple, sour cherries, apples, peaches, pears, apricots (last five are from our farm)
Dry beans. If it's a bean, and it's dry, I have some of it. Lentils and such as well.
Jams and jellies - homemade, from home-raised fruits
Pasta. Lotsa. Kitteninhat and I make a lot of it, to use up eggs and garden stuff.
Cocoa and Chocolate. Mama didn't raise no fool.
Applesauce, peach pickles, lots of canned veggies - mostly from our garden and orchard, some store bought when the sale was really amazing.
Morning Moo. It's a powdered milk product we've been using for a few years. Very affordable, good for cooking or drinking.
Co-op stuff, like TVP, instant refried beans.
Onions, potatoes, winter vegetables. Right now I'm down to one lonely pumpkin, but we're digging potatoes fresh, and I'm already curing this year's onions...so we'll be fine.
Tinned meat. Tuna, spam, corned beef, home-canned rooster...nice in emergencies.
Spices and seasonings...if I have less than 2 bottles of Chipotle Tabasco, I feel naked!
Lots of other stuff too - cereal, pretzels, crackers...I'd have to take pictures - I'm sure I'm forgetting some!

In the freezer I have pumpkin seed, hazelnuts, pecans, almonds, walnuts and flax. Chickens, a turkey, vegetables and fruit, other meats and sausages.

So what is this....my first post? Taken me waaaaaay too long.

Anyway, I like this thread. Our pantry is stuffed to the gills, and we are determined to eat from it and our deep freezer solely (okay, except for things like oranges, apples, bananas, etc.) for the next few weeks.

Currently there is numerous jars, cans, boxes of:

Kraft dinner (it went to 12 for $4. I couldn't resist.)
Jams, jellies, and chutneys. Mostly homemade, a few bought. Some need to be tossed due to age, I think.
Canned veggies: diced tomatoes, potatoes, carrots, peas (The Man bought these last three and I hate them; keep trying to come up with ways to use and disguise them), corn/creamed corn, etc.
Dried and canned beans incld baked beans.
Pickles - dill, bread and butter, icicle, and spicy green bean ones we made. So yum.
White, rice, WW flours, cornmeal, tapioca pearls, cream of wheat, plain oats, bulgar, couscous, many rices: basmati, brown basmati, long, short, wild, ancient/red mixed....etc.
Rice paper wrappers, tortilla shells (these are older than our relationship and so I throw one out every once in a while so he doesn't catch on; he's convinced they last forever. ew.)
Sugars, agave nectar, honeys, molasses, rose syrup.
Pastas.
Tomato paste, sauce, juice, and pasta sauces.
Corn flakes, oat squares, all bran, organic granola, etc.
Endless supply of soy milk.
TVP, canned tuna, sardines, corned beef.
Soup lentil/grain mix.
Endless spices and spice blends, including a 6 inch square box of Lalah's curry powder.
Potatoes, carrots, squash, onions, beets.
A cake mix or two, and frosting.
Boxed stuffing.
Canned gravy.
Cherry pie filling.
Custard powder, instant puddings, jellos, gelatin.
Skim milk powder, condensed milk, coconut milk, evaporated milk.
General (sweet) baking supplies: choco chips, baker's choco, assorted nuts, dried fruits, coco and carob pwd.
Tonic water, plain bottled water, lots of wine, Chivas/Crown Royal and whatever other alcoholic bevvies.
EVOO, Coconut oil.
Most of our conidments are kept in the fridge at all times, but if there isn't one spare bottle of ketchup, the gates of hell open. Or something.


Yes, this really does get all stored in one cupboard under the stairs in our house. I'm quite confident I'd survive a nuclear war (and fallout) if my paper-thin, plastic-siding covered house could withstand the inital blast.

Hungrygirl wrote:I have exactly the same list as Grocer.
However I am intrigued by tapioca as a staple in the first post.
I am a keen cook and love to ear but am embarrassed to say
I have never eaten tapioca and wouldnt know where to begin with cooking with it
Do you have any suggestions?

Hmm, I guess this is a long time since you asked the question, but I have not cooked tapioca for years. However, both tapioca and sago can be cooked like a rice pudding. One of my childhood favourites, I might just have to go out and get some and make a batch!