In the cupboard next to the stove and above the spices we keep all the bottles that make for juicy cooking. Somehow this cupboard keeps getting fuller and fuller!

Oils

• Olive Oil – We use this for everything.
• Coconut Oil – This is how we deep fry. Also used in anything that a little hint of coconut sounds good with. I think it is the healthiest oil to cook with.
• Sesame Oil – LOVE sesame oil! It is so good in Asian dressings and stir fries.
  
• Mustard Oil – Used in achari, jhal moodi, and Bengali cooking.

Salty 

• Soy Sauce or Tamari – Soy has wheat, tamari is wheat free. I use them interchangeably.
• Dark Soy Sauce – I use Pearl River Bridge Superior Dark Soy Sauce and love it. They also have a mushroom version that is great.
• Kecap Manis (Indonesian Sweet Soy Sauce) – To die for! Sweet and thick. Used in Indonesian cooking.
• Maggi (Maggi Seasoning Sauce)- Soy based but with a unique flavor. Used in vegetarian Vietnamese and Thai cooking. Tastes kinda like Braggs.
• Vegetarian Oyster Sauce (here)- Substitute for regular oyster sauce.

Vinegars & Cooking Wine

• White Vinegar – Especially for marinating onions as a Indian condiment. Also used in achari and other dishes.
• Rice Vinegar – Good vinegar for Asian dressings and other Asian dishes.
• Balsamic Vinegar – For salad dressings and glazes. Oh and great with extra virgin olive oil and a crusty loaf of bread.
• Red Wine Vinegar – Great for salads.
• Black Vinegar – Great for Chinese dipping sauces. I tried a random brand and found it totally unpalatable, so ended up ordering Chinkiang Vinegar on Amazon. I don’t know if it is the real deal, but it tastes 10 times better to my palate!
• Apple Vinegar – Great in dressings and other recipes.
• Rice Wine – For Chinese dishes.
• Mirin – Japanese sweet rice wine.

Other

• Pomegranate Molasses (here)- I can eat this stuff from the bottle! I’ve used it in this Fesenjan.
  
• Liquid Smoke (hickory) – A drop for a smokey flavor.
• Vegetarian Worcestershire Sauce – Great little ingredient for random recipes.