Condiment Basics and Herb/Spice basics.

So let's keep the ball rolling and add to the collection of my kitchen staples.  Hope these help too!

Condiment Basics

Sesame oil

Pickles – dill and sweet, whole and relish

Olives – black and green

Soy sauce

Worcestershire sauce

Sun dried tomatoes, dried and oil packed

Barbecue sauce

Honey

Maple syrup - the real deal, not some "flavored" stuff

Chile paste and sauce

Mushrooms – dried and canned

Mustard – yellow, Dijon, brown and spicy

Capers

Ketchup

Hot pepper sauce

Molasses, dark

 

Basic Herbs and Spices

Basil

Bay leaves

Chili powder

Cinnamon – ground and sticks

Cloves – ground and whole

Coriander, ground

Cream of Tartar

Cumin, ground

Curry powder

Dill weed

Garlic, granulated and or powdered

Ginger, ground

Mustard, dried ground

Nutmeg

Oregano

Paprika

Pepper – cayenne, dried red flakes

Pepper – black peppercorns and ground

Rosemary, dried

Sage – ground and rubbed

Salt – kosher and sea

Sesame seeds

Tarragon

Thyme – ground and dried

Turmeric

Vanilla extract

Seasoning blends:  Italian Seasoning, Taco Seasoning, Season Salt, Montreal Steak Seasoning, any of the Mrs. Dash blends and Creole seasoning