If there’s one thing I’ve learned during this enhanced community quarantine, it’s to always keep my kitchen well stocked. There were some dishes, for instance, which I was able to cook during the lockdown period because I had the ingredients in my cupboard—and conversely, there were dishes I couldn’t cook because I didn’t have the necessary ingredients.

One reason I had some of the staples was because of, uhm, my forgetfulness. Often, when shopping in the supermarket, I’d wonder whether or not I still had enough supplies. This could be anything from garlic, salt and ketchup to vinegar, sugar or pasta. Did I just buy these last week? I’d ask myself, and then not remember.

This uncertainty prompts me to load my shopping cart with the items in question—better to have more than none, I’d tell myself. Upon reaching home, however, I’d sometimes discover I still had two bottles of ketchup, or one kilo of sugar or several packs of pasta. Sigh.

On the other hand, I’d sometimes neglect to buy some condiments, thinking that I still had them at home—only to discover that the ketchup bottle is almost empty and I hadn’t bought a pack of pasta since last year.

The pandemic has changed all that. From now on, I’m committed to having a more organized pantry—and to listing down items needed before going to the store. Also, I have resolved to regularly check the expiration dates on these goods, so I can replenish those about to expire.

Here’s a checklist of some perishables and nonperishables you should always have, lockdown or no lockdown. Some ingredients, such as capers and olives, may not seem so useful, but wait till you come upon an irresistible recipe that calls for them. Imagine how lucky you’d feel if you found the needed ingredients in your pantry, ready to be used.

Assorted kinds

Condiments and seasonings:

Salt

Pepper

Sugar (white and brown)

Ketchup

Mustard

Vinegar (assorted kinds such as sugarcane vinegar, balsamic, coconut, black Chinese vinegar)Soy sauce (regular, light and sweet)

Mayonnaise

Green/black olives

Capers

Pickle relish

Liquid seasoning

Achara

Cooking oil (vegetable oil, corn oil, canola oil)

Olive oil

Sesame oil

Sesame seeds

Beef/chicken/pork/shrimp cooking cubes

Herbs and spices:

While it’s best to use fresh herbs, you can stock up on dried herbs in case fresh ones aren’t available.

Garlic

Onions

Ginger

Paprika

Garlic salt

Onion powder

Saffron (in case you get the sudden urge to cook paella)

Bay leaves

Basil

Oregano

Rosemary

Sage

Thyme

Dill

Cumin powder

Chili powder

Cinnamon

Curry powder

Sauces and mixes:

Bagoong

Patis

Worcestershire sauce

Oyster sauce

Sinigang mix

Adobo mix

Kare-kare mix

Tomato sauce

Tomato paste

Hot pepper sauce

Hoisin sauce

Chili sauce

Taco sauce

Barbecue sauce/marinade

Mirin (for Japanese food)

Dairy/others:

Condensed milk

Evaporated milk

All-purpose cream

Heavy cream

Whipping cream

Cheddar cheese (perishable so keep in the fridge)

Butter (same as cheddar cheese)

Rice

Bread

Coffee (your favorite brands)Tea

Eggs

Flour

Cornstarch

Baking soda

Baking powder

Honey

Assorted noodles (bihon,

sotanghon, misua)

Pasta

Bread crumbs

Lumpia wrappers

Wonton wrappers

Fresh greens/vegetables (Buy them when you see them because you never know when you’ll need them)

Coriander (wansoy leaves)

Spring onions (scallions)

Leeks

Tofu

Parsley

Calamansi

Radish

Tomatoes

Potatoes

You may think of others that are not on this list.

Be sure to include them in your own list the next time you buy your kitchen staples.