- Rice vinegar
- Diamond Kosher Salt (it really makes a difference which brand you buy!)
- Tabasco
- Tellicherry whole black peppers
- Tony Chachere’s Original Creole Seasoning (we’re almost addicted to it)
- Accent (yes, it’s MSG; I’ll blog about that one day)
- Gumbo File Powder
- Red Chile Flakes
- Hungarian Paprika
- Bay leaves
- Coriander – both ground and whole seeds
- Cumin – both ground and whole seeds
- Fennel seeds
- Mexican and regular oregano
- Star anise
- Thyme
- Turmeric
- Worcestershire Sauce
- Extra Virgin Olive Oil
- Peanut Oil
- Organic agave syrup
- Local honey
- Whole nutmeg
- Bittersweet chocolate and semi-sweet chocolate chips
- Active dry yeast
- Baking powder and baking soda
- Ground cinnamon
- Cream of tartar
- Whole vanilla beans, Madagascar vanilla and Mexican vanilla (be sure it’s truly vanilla)
- Almond flavoring
- Organic corn starch
- Toasted sesame seeds
- Panko bread crumbs
- Black beans, Great Northern beans, Garbanzo beans
- Bush’s Best Cocina Latina Pintos a la Diabla (veggie) and Frijoles Negros Machacados (smashed beans with seasonings. Delicious.)
- Tuna fillets in olive oil
- Hominy – because we fix lots of Pozole
- Tomato paste
- Diced tomatoes
- Diced Fire-Roasted tomatoes
- Canned chopped clams (clam chowder is quick and delicious)
- Long-grain white rice, Jasmine rice, and Basmati rice (and, of course, brown rice is great to have too)
- Thai thin rice noodles
- Our home-grown dried hot red chiles
- Frank’s Original Red Hot pepper sauce
- Savory Choice Chicken Broth concentrate in little packets – it’s on Amazon if not in your store; perfect when you need just a little chicken broth – and has a great flavor (not pictured)
- Canned Chipotle Peppers in Adobo Sauce (also not pictured)