The MediterrAsian Pantry

Having a well-stocked pantry really is the lifeblood of a MediterrAsian kitchen — mainly because it makes it so easy to create a huge variety of Mediterranean and Asian meals from scratch without too much hassle. Here are the pantry items you'll use most often when you follow a MediterrAsian way of eating:

OILS, VINEGARS AND SAUCES

Extra virgin olive oil
Peanut oil
Chinese soy sauce
Japanese soy sauce
Toasted sesame oil
Balsamic vinegar
White wine vinegar
Rice vinegar
Mirin
Fish sauce
Oyster sauce
Hoisin sauce

CANNED AND PACKAGED FOODS

Black olives
Green olives
Kalamata olives
Sun-dried tomatoes
Artichoke hearts
Chickpeas
Red lentils
Brown lentils
Cannellini beans
Capers
Anchovies
Canned tomatoes
Baby corn
Pickled ginger
Canned tuna
Green tea
Coconut milk
Nori

STOCKS, SAUCES AND PASTES

Wasabi
Dashi
Tahini
Thai red curry paste
Thai green curry paste
Miso
Tomato paste
Dijon mustard

RICE, PASTA AND OTHER GRAIN FOODS

Sushi rice
Arborio rice
Long-grain rice
Pasta (such as spaghetti, fettuccine, penne and fusilli)
Bulgur
Couscous
Polenta
Chinese wheat noodles
Rice vermicelli noodles
Rice stick noodles
Somen noodles
Soba noodles

HERBS AND SPICES

Dried rosemary
Dried oregano
Dried thyme
Saffron
Cumin
Turmeric
Coriander
Five spice powder
Spanish smoked paprika
Garam masala
Chili powder
Cinnamon

NUTS, SEEDS AND DRIED FRUIT

Walnuts
Almonds
Pine nuts
Pistachio nuts
Cashew nuts
Sesame seeds
Dates
Apricots
Raisins
Figs