Keep it Cold

Here are the staples we keep cold. I go a little nuts for fun bottles and pastes!

Vegetables & Herbs

  • Ginger – Fresh ginger is always preferable to the jar.
  • Green Chilis – Spicy!
  • Limes/Lemons
  • Curry Leaves – Oh I love the smell of curry leaves frying. Used in South Indian cooking.
  • Cilantro – For everything!
  • Other herbs: Thai Basil, Mint, Methi Leaves – We don’t keep these on hand all the time since they go bad so fast, but they are essential in some dishes.
  • Vegetables: Cabbage, Carrots, Cauliflower + Vegetables We’ll Use Soon – The first three tend to keep for a while, whereas other vegetables (green beans, okra, tindora, eggplant, spinach, etc.) tend to go bad faster.


  • Fresh Roti – From the Indian market down the street. I dread the day we won’t live near an Indian market and I’ll finally have to learn how to make these right!
  • Bread for Toast – Whole wheat, gluten free, sourdough, etc.
  • Corn Tortillas – The kind from the regular grocery store last a long time. Not sure if this is a good thing, but it is convenient :-). Sometimes we have flour tortillas too, but they just don’t last the same so we get them when we need them.
  • Yeast – For pizza dough.

Dairy, Etc.

  • Milk – I like whole milk for lattes
  • Yogurt – So many good kinds.
  • Sour cream – Only Knudsen brand, ever.
  • Olive Oil/Butter Spread – Just olive oil and butter. Those other “heart healthy” spreads have things in them that I don’t trust!
  • Butter – Salted sticks.
  • Extra Sharp Cheddar Cheese – Keeps for a while and can be used in anything. We get other cheeses sometimes, but they aren’t a staple.
  • Jam – For toast.


  • Srirachi Sauce (Rooster) – Asian hot sauce.
  • Sambal Oelek – Asian chili paste.
  • Ketchup – Not just for french fries. Fantastic to richen up spaghetti sauce and paneer makhani.
  • Maggi Hot & Sweet Tomato Chili Sauce – Tejas’s go to condiment.
  • Ginger Paste – I like the Trader Joe’s frozen garlic cubes, otherwise I would get ginger and garlic paste instead.
  • Tamarind Date Chutney – For chaat! The bottle on the right is the best.
  • Mint Chutney – For chaat!
  • Tangy Tomato Pickle – So good with yellow dal.
  • Tamarind – I like two kinds, the natural kind for Indian food and the kind in the bottle on the left for pad thai. I will try the natural kind next time I make pad thai though, maybe I’ll change my mind 🙂
  • Kokum – Not really a bottle, but I store it in a glass container. It is used in Gujarati cooking and has similar properties to tamarind. It adds tang.
  • Gyoza Dipping Sauce – Mmm, tangy, salty, sweet.
  • Trader Joe’s General Tsao Sauce – Good for quick stir fries.
  • Whole Foods Thai Red Curry Paste – I like this better than the versions at the Asian market.
  • Thai Green Curry Paste – Aroy-D has a good vegetarian one.
  • Hoisin Sauce – For moo shu.
  • Chili Paste with Fermented Bean Paste – We usually have a version or two of this.
  • Gochujang – Korean hot pepper and fermented bean paste.
  • Teriyaki Sauce
  • Hoisin Sauce – For moo shu.
  • BBQ Sauce – A bold and smokey version. Great with ranch dressing on a BBQ ranch salad.
  • Mustard
  • Mayo – Only the full fat kind, none of this light mayo, ew!
  • Ranch Dressing – Trader Joe’s Parmesan Ranch is my favorite!

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