Stock Your Kitchen Like a World Traveler: 25+ International Pantry Staples You Can Find Right in Your Neighborhood

Let's be honest: the standard American pantry—canned tomatoes, dried pasta, a bottle of olive oil that's been open since last spring—isn't doing your cooking any favors. The good news? Building a genuinely exciting, globally inspired pantry has never been easier, especially with neighborhood markets and local delivery services like Stop & Shop JO bringing specialty and ethnic ingredients right to your door.

This guide covers 25+ must-have international pantry items, organized by region, with tips on how to use them, how to store them, and where to find them without booking a flight.

Middle Eastern & Levantine Essentials

1. Za'atar This fragrant herb-and-spice blend—typically made with dried thyme, sumac, sesame seeds, and salt—is a cornerstone of Jordanian and broader Levantine cooking. Sprinkle it on flatbread with olive oil, mix into yogurt, or rub it on chicken before roasting. Store in an airtight jar away from heat; it'll keep for up to six months.

2. Sumac Deep red and tangy, sumac adds a citrusy punch to salads, grilled meats, and dips. It's the secret weapon in a proper fattoush salad and works beautifully as a finishing spice on hummus. Look for it at any Middle Eastern grocery or through platforms like Stop & Shop JO that specialize in regional specialty goods.

3. Pomegranate Molasses Thick, tart, and slightly sweet, this syrup is made from reduced pomegranate juice and is used extensively in Levantine cooking. Add it to marinades, drizzle over roasted vegetables, or whisk into salad dressings for an instant upgrade. Refrigerate after opening.

4. Tahini Not just for hummus. A good-quality tahini—stone-ground, with nothing but sesame seeds in the ingredients—can be used in everything from noodle sauces to baked goods. Stir well before use and store at room temperature or refrigerate after opening.

5. Dried Rose Petals Used in both savory and sweet applications across Middle Eastern cuisines, food-grade dried rose petals add a subtle floral note to rice dishes, desserts, and even spice rubs. A little goes a long way.

6. Freekeh A roasted green wheat grain with a smoky, nutty flavor, freekeh is one of the oldest grains in the Levantine pantry. Cook it like rice and serve under braised chicken or lamb for a deeply satisfying meal.

Latin American Pantry Builders

7. Ancho Chiles (Dried) Sweet, mild, and deeply complex, dried ancho chiles are the foundation of countless Mexican sauces. Rehydrate in warm water, blend with garlic and tomato, and you've got the base for an incredible mole or enchilada sauce.

8. Chipotle in Adobo Smoked jalapeños packed in a tangy tomato-based sauce. One can lasts a long time—freeze individual peppers in ice cube trays for easy portioning. Add to soups, marinades, and dips for a smoky heat.

9. Epazote A pungent herb used in Mexican black bean dishes and quesadillas. Hard to find in mainstream stores but commonly available at Latin specialty markets. Dried works fine if fresh isn't available.

10. Aji Amarillo Paste A bright orange Peruvian chili paste with fruity heat and a flavor unlike anything else. Use it in sauces, stews, and the classic Peruvian chicken marinade. Refrigerate after opening.

11. Recao (Culantro) Often confused with cilantro but with a much stronger, more complex flavor, recao is essential in Puerto Rican sofrito and Caribbean cooking broadly. Find it fresh or dried at Caribbean and Latin markets.

East & Southeast Asian Staples

12. Gochujang This Korean fermented chili paste is the umami-rich, spicy-sweet condiment that belongs in every refrigerator. Use it in marinades, stir-fries, soups, and even mixed into mayo for a quick dipping sauce.

13. Doubanjiang Sichuan fermented broad bean and chili paste—the backbone of mapo tofu and countless other Chinese dishes. It's intensely savory and spicy. A small jar goes a very long way.

14. Fish Sauce Don't be put off by the smell in the bottle. A splash of good fish sauce (look for Thai or Vietnamese brands with few ingredients) adds depth and saltiness to everything from pasta to scrambled eggs.

15. Dashi Powder Japanese soup stock powder made from bonito and kelp. Dissolve in hot water for an instant, deeply savory broth that forms the base of miso soup, ramen, and countless Japanese sauces.

16. Toasted Sesame Oil Used as a finishing oil, not a cooking fat. A drizzle over finished noodles, soups, or stir-fries adds an unmistakable nutty richness. Buy in small bottles and store away from light.

17. Miso Paste (White and Red) White miso is mild and sweet; red miso is saltier and more intense. Both are incredibly versatile—use in marinades, salad dressings, glazes, and of course soup. Keeps for months in the refrigerator.

South Asian Spice Rack

18. Kashmiri Chili Powder Bright red and relatively mild, Kashmiri chili gives Indian dishes their iconic color without blowing out the heat. Essential for chicken tikka masala and butter chicken.

19. Asafoetida (Hing) A pungent, resinous spice used in tiny quantities to add an onion-garlic-like depth to lentil dishes and vegetable curries. A little goes a very long way—store sealed tightly.

20. Curry Leaves (Dried or Frozen) Not the same as curry powder. These aromatic leaves are tempered in hot oil at the start of South Indian cooking and add a fragrance that can't be replicated. Find them fresh, dried, or frozen at Indian grocery stores.

21. Tamarind Concentrate Sour, fruity, and complex, tamarind is used across South Asian, Southeast Asian, and Latin American cuisines. The concentrate is convenient and shelf-stable; use it in chutneys, pad thai, and marinades.

African & Ethiopian Additions

22. Berbere Spice Blend A complex Ethiopian spice mix featuring chili, fenugreek, coriander, and several warming spices. Use it to season lentils, stews, and roasted meats. It's bold, aromatic, and completely addictive.

23. Harissa Paste North African chili paste with garlic, cumin, and olive oil. Stir it into couscous, spread on sandwiches, or use as a marinade. Widely available through specialty markets and local delivery platforms.

European Specialty Items

24. Calabrian Chili Paste From southern Italy, this fruity, spicy chili paste is having a major moment in American kitchens. Add to pizza, pasta, or scrambled eggs for an instant hit of flavor.

25. Piment d'Espelette A French Basque chili pepper, mildly spicy and slightly sweet. Used in traditional piperade and as a finishing spice on everything from eggs to seafood.

26. Preserved Lemons A North African staple now beloved by chefs everywhere. Rinse, remove the pulp, and use the rind to add a salty, intensely citrusy punch to tagines, pasta, and grain salads.

Where to Find These Ingredients

Many of these items are more accessible than you might think. Ethnic grocery stores in most mid-sized American cities carry the majority of this list. For items that are harder to track down locally, platforms like Stop & Shop JO—which specialize in curating specialty and international goods for delivery—can bridge the gap between your pantry ambitions and what's actually available around the corner.

The key is to start small: pick three or four ingredients from a cuisine you're curious about, experiment with them over a few weeks, and build your pantry gradually. Before long, you'll have a kitchen that can take you anywhere in the world—no suitcase required.