Since the foundation for healthy cooking does not rely on fats to add flavor, one’s pantry should rely on a myriad of spices. Start building your inventory little by little. Be adventurous, don’t shy away from the unknown and do not be afraid to mix different herbs in a single dish.
Remember: you are aiming for complex flavors.
My basic list:
Allspice
Bay Leaves
Black Pepper
Chicago Steak Seasoning
Chicago Steak Seasoning - Penzeys Spices
Cinnamon Sticks and Cinnamon Powder
Cloves and Clove Powder
Cumin
Dijon Mustard
Dried Mustard
Fish Sauce
Fresh Ginger (keep frozen)
Garlic Salt and Fresh Garlic
Herbes de Provence
Hot Sauce (I like Siracha)
Oregano
Ponzu Sauce
Sesame Oil (keep in fridge)
Shallot Salt
Smoked Paprika
Soy Sauce
Spicy Curry
Sweet Basil
Sweet Curry
Sweet Curry - Regular from Penzeys Spices
Tomato Paste
Worcestershire Sauce
