We’ve all been there — inspired by a mouth-watering dish from halfway across the world, only to be stopped in our tracks by a recipe full of unfamiliar ingredients. But cooking food from different cultures doesn’t have to be intimidating. Once your pantry is stocked with a few key staples, you can whip up global flavours with ease, any night of the week.
So, whether you’re looking to explore the warming spices of North Africa, the depth of Indian curries, or the zingy brightness of Southeast Asian street food, here’s a breakdown of what to keep on hand in your borderless kitchen.
1. South Asian Staples (India, Sri Lanka, Pakistan)
This region is all about layers of flavour — not necessarily heat, but depth and warmth.
Must-haves:
- Ground spices: turmeric, cumin, coriander, garam masala, chilli powder
- Whole spices: mustard seeds, cardamom pods, cinnamon sticks, cloves
- Pantry goods: red lentils (masoor dal), basmati rice, tinned tomatoes, chickpeas
- Fridge items: ginger, garlic, fresh green chillies
- Extras: ghee or oil with a high smoke point for tempering spices
Tip: Toasting whole spices before grinding or adding them to a dish makes a massive difference in flavour.
2. Southeast Asian Staples (Thailand, Vietnam, Indonesia)
Think balance — sweet, salty, sour, and spicy all in one mouthful.
Must-haves:
- Sauces & condiments: fish sauce, soy sauce, tamari (for gluten-free), rice vinegar
- Aromatics: lemongrass, galangal, kaffir lime leaves (often frozen or dried), garlic
- Carbs: jasmine rice, rice noodles, sticky rice
- Extras: palm sugar or brown sugar, coconut milk, tamarind paste
Tip: If you're veggie or vegan, substitute fish sauce with soy + a splash of lime juice + miso or seaweed for that “umami” kick.
3. Middle Eastern & North African Staples (Morocco, Lebanon, Iran)
Here you’ll find fragrant spice blends, dried fruits, and slow-cooked richness.
Must-haves:
- Spices: cumin, coriander, cinnamon, paprika, sumac, turmeric, za’atar, ras el hanout
- Grains: couscous, bulgur wheat, freekeh
- Pantry goods: tinned chickpeas, pomegranate molasses, tomato purée
- Nuts & dried fruits: almonds, apricots, dates
- Extras: preserved lemon, olive oil, tahini
Tip: These flavours are beautiful in salads, stews, and marinades — they don't need meat to shine.
4. East Asian Essentials (China, Korea, Japan)
These pantries rely heavily on fermentation, umami, and bold sauces.
Must-haves:
- Soy-based sauces: light and dark soy sauce, hoisin, oyster sauce
- Fermented pastes: miso, gochujang (Korean chilli paste), doubanjiang (spicy bean paste)
- Noodles & rice: udon, soba, short-grain rice
- Dry goods: seaweed (nori, wakame), sesame seeds, dried mushrooms
- Extras: rice vinegar, mirin, sesame oil
Tip: Even if you don’t cook Asian food often, sesame oil and soy sauce are worth keeping for quick stir-fries or noodle bowls.
A Note on Fresh Ingredients
While pantry staples are the backbone, fresh herbs like coriander, mint, Thai basil, or curry leaves can elevate a dish. Frozen versions of harder-to-find items (like galangal or kaffir lime leaves) are often just as good, and keep for ages.
Final Thoughts
You don’t need a massive kitchen or a world tour to start cooking globally — just a bit of curiosity and the right pantry bits. The best thing? Once you’ve got these staples, trying a new recipe becomes way less daunting. You’ll find yourself throwing together a Moroccan-inspired stew on Monday, a Thai curry on Wednesday, and a South Indian sambar on Sunday.
Global flavours, right from your own kitchen. No passport required.
Quick and easy solution:
You can, of course, start with some our ready-made curry kits. To start exploring, try our Sri Lankan Curry and Cambodian Saraman traditionally made with beef. ’