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CHUTNEYS Chutneys, a broad category of relishes with roots in India, often have a chunky texture and can be made with chiles, herbs, spices, fruits, and vegetables (mango is the most widely known, but tomato, cranberry, and others are also common). Pair them with grilled meats or cheeses, add to chicken salad, or blend with mayonnaise for a flavorful sandwich spread. Chutneys should be refrigerated and used within a few months after opening.

COCONUT MILK Canned coconut milk, made from coconut meat that is steeped in boiling water and then strained to form a creamy liquid, is widely used in Eastern and Caribbean cooking. It should not be confused with coconut cream, which is made the same way but with less water, or with sweetened cream of coconut, generally used to make blended cocktails. Before opening, shake the can to mix the coconut milk thoroughly. Unopened cans will keep for up to eighteen months; transfer the contents of opened cans to an airtight container and refrigerate for up to a week.

COUSCOUS A staple of North African cuisine, couscous is a tiny pasta made from hard-wheat flour (durum) or precooked semolina. The larger pearls of Israeli couscous are lightly oven-dried, giving them a faintly golden color and toasted flavor (it is often labeled “toasted”). The large pearls also have a more toothsome texture. Keep couscous in the original container until opened, then store it in an airtight container for up to a year.

DIJON MUSTARD Dijon is a general term for a French-style mustard, which is prized for its clean, sharp flavor. It’s made from brown or black mustard seeds, white wine, must (unfermented grape juice), and seasonings. It can be used on sandwiches and in sauces, vinaigrettes, and other salad dressings.

DRIED HERBS AND SPICES Most spices will lose their potency after about a year, but their flavor will deteriorate faster if stored improperly. Keep them in airtight containers, away from heat or direct sunlight; label them with the date of purchase so you’ll know when it’s time to replenish. For the freshest flavor, buy whole spices when possible and then grind just what you need in a spice or coffee grinder (or with a mortar and pestle).

DRIED PASTA Stock an assortment of shapes for different sauces, such as spaghetti, bucatini, and perciatelli for tomato sauces; linguine for clam sauce; capellini for light, delicate sauces (or no sauce at all); penne, rigatoni, and pappardelle for meaty ragus; and fusilli, farfalle, and fettucine for cream sauces. Whole-wheat pastas offer more nutritional benefits (and a slightly chewier texture). Dried pasta can be stored in its original package until opened, then transferred to airtight containers; for best results, use within a year.

GRAINS Except as noted, the following items can be stored in the pantry for up to one year; transfer to airtight containers after opening.

barley Of the various types of barley available, pearl barley is the easiest to find and to use. It comes in three sizes: coarse, medium, and fine. Barley adds substance and flavor to soups (beef barley is a classic), stews, pilafs, and other side dishes. Its earthy flavor pairs well with mushrooms, and is enhanced by a brief toasting before cooking in water or broth.

cornmeal Cornmeal is made from dried corn kernels that are steel-ground, a process by which the hull and germ of the kernel are removed. Cornmeal is typically white or yellow, depending on the variety of corn used; the taste is virtually the same. It is sold in three varieties: fine (also known as corn flour), medium (the most common), and coarse. Fine and medium cornmeal are used frequently in baking; coarse cornmeal is used to make polenta. Stone-ground cornmeal, a coarser relative of cornmeal, is water-ground; this process results in the meal retaining some of the hull and germ, giving foods a deeper flavor and rougher texture. Store stone-ground cornmeal in the freezer for up to a year.

lentils These tiny, round legumes grow in small pods. When ripe, the pods are picked, dried,