Page 180 - YC Cooking School

All kinds of pasta, including penne, linguine and spaghetti

Spices

It’s best to buy small quantities of spices, preferably in seed form, and invest in a pestle and
mortar so you can grind them as you need them. Have supplies of at least the following:

Coriander seeds

Cumin seeds
Cinnamon sticks
Whole nutmeg
Chili flakes
Turmeric
Black peppercorns
White peppercorns
Green cardamom

Ground ginger
Paprika
Smoked paprika
Cayenne pepper
Fennel seeds
Star anise

Vinegars

Red wine vinegar

White wine vinegar
Balsamic vinegar
Apple cider vinegar
Verjuice - Note: This is the fermented juice of small green grapes picked after the harvest.
These are the grapes that have been deprived of sun and will never ripen.

Olive oil

Olive oil is a marvelous product that belongs in the great food triad along with bread and
wine. With a good dollop of olive oil, even the most banal of dishes suddenly takes a sunny
turn.

Like every oil, olive oil lends itself to absorbing flavours. You can add lemon, pepper, truffles
- even a pinch of saffron - to flavour it. Always remember, though, to only make small
amounts of olive oil that you then store in bottles in the cupboard. This is because oil
oxidises when it comes into contact with air and quickly turns rancid.

When buying olive oil, make sure you choose the extra-virgin variety. Beyond that, there are

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