A small, well-chosen pantry opens up dozens of global dishes. You don't need everything at once — start with the region you're most excited about and add to it over time.
Starter pantry by region
| Region | Start with | Unlocks dishes like |
|---|---|---|
| Southeast Asia | Fish sauce, coconut milk, Thai curry paste, jasmine rice, rice vinegar | Thai curries, stir-fries, noodle salads |
| East Asia | Soy sauce, toasted sesame oil, gochujang, white miso, mirin, short-grain rice | Bibimbap, miso salmon, glazed vegetables |
| North Africa & Middle East | Cumin, coriander, cinnamon, harissa, canned chickpeas, couscous | Tagines, spiced roasted vegetables, grain salads |
| Mediterranean Europe | Good olive oil, dried oregano, smoked paprika, saffron, short-grain rice, canned tomatoes | Souvlaki, paella, Greek salads |
| Latin America | Chipotles in adobo, Mexican oregano, ground cumin, corn tortillas, ají amarillo paste | Tinga, lomo saltado, tacos and stews |
Fresh ingredients worth keeping on hand
- Aromatics: garlic, fresh ginger, onions, shallots and green onions.
- Citrus: limes and lemons for brightening almost any dish.
- Herbs: cilantro, basil and parsley — store upright in a glass of water in the refrigerator.
- Chilies: jalapeños or serranos; freeze extras whole.
Storing global ingredients
- Refrigerate opened curry pastes, gochujang, miso and chipotles in adobo, following label guidance.
- Freeze leftover chipotles in adobo, curry paste and tomato paste in tablespoon portions on parchment.
- Keep whole spices up to about 2 years and ground spices roughly 6 months to a year for best flavor; store away from heat and light.
- Freeze makrut lime leaves and lemongrass, which keep their aroma well when frozen.
Building your pantry on a budget
Add one or two ingredients each time you shop rather than buying everything at once. International grocers often sell spices in larger bags at lower prices, and many sauces last for months once opened. Choose ingredients that appear in several dishes — soy sauce, cumin and smoked paprika earn their place quickly.
Read labels for allergens
Global pantry staples commonly contain fish, shellfish, soy, wheat, sesame and tree nuts. Gluten-free cooks can look for tamari instead of soy sauce and check gochujang and miso labels carefully.
Missing something? Our swap finder suggests alternatives. New to global cooking? Start with our world kitchens guide.