Here are some of the items in my pantry that are my staples. Your pantry will evolve as you discover new recipes and cuisines.
I recommend keeping both canned and dried beans in the pantry.
Navy or small white beans
Lentils (French, brown or red)
Purchase other types of grains as needed.
Rice, white, brown, arborio
Pasta, regular and whole wheat
Whole wheat flour
Aluminum-free baking powder
Nuts – walnuts, almonds, cashews, pecans
Dark baking chocolate (non-dairy), chips and bars
Light coconut milk
Chipotle peppers in adobo
Pure maple syrup
Low-sodium soy sauce or Tamari
Red wine vinegar
Mustard, dijon, yellow, brown or grain
Herbs and Spices
These are commonly used spices and herbs. Spices lose their flavor quickly. Purchase in small quantities when experimenting with any new cuisine.
Black pepper, preferably peppercorns for a mill
Salt, kosher, sea and iodized
Cloves, whole or ground