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Pantry

The pantry grows with you — buy things when a dinner calls for them, not before. A cabinet of unused spices is just clutter with ambition.

New to spices? Read the Spice Guide →

The starter pantry

This is enough for the first stretch of dinners. If you have most of this, you can cook tonight.

Kosher saltThe box, not the shaker. You'll use it constantly.
Black pepper
Olive oilFor flavor and medium heat.
Neutral oilCanola/vegetable/avocado. For high heat.
Butter
RiceWhatever your rice cooker likes.
PastaTwo shapes is plenty.
Canned tomatoes
Canned beansBlack beans to start.
Garlic
Onions
Eggs
Lemons
Limes
ParmesanA real wedge keeps for months.

The next layer

Add these as the dinners call for them — the app will tell you when. Don't buy them all at once; spices you don't use are just clutter with ambition.

CuminArrives with taco night (dinner 3).
Paprika
Chili flakes
Soy sauceArrives with stir-fry (dinner 9).
VinegarRice or red wine vinegar — either works.
Dijon mustardVinaigrettes and pan sauces.
Honey
Sesame oilFinishing, not frying.
Chicken stockBoxes are fine. Soup and pan sauces.
Breadcrumbs

The kit shelf

The Spice Guide's next six. Each unlocks a flavor kit; buy one when its moment shows up, not before.

Smoked paprikaMakes pan food taste grilled. The highest-impact jar here.
Dried oreganoTomato sauces, vinaigrettes, taco meat.
Ground corianderCumin's brighter sibling; two parts cumin to one coriander.
TurmericColor and a warm base note in rice, lentils, eggs.
Garam masalaThe Indian kit's finishing move. One jar for six.
CinnamonOats and yogurt, plus a pinch in taco meat.

Cooking is learned by cooking. Not medical advice; just dinner.