Good God, I have a lot of condiments

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In two months, I will be leaving New York for a six-month hiatus starting in Oaxaca, Mexico, and ending somewhere in Spain. In addition to finding a sublettor, I constantly have in the back of my mind that I need to finish the couscous, those beans, that cornmeal. I’ve been trying not to buy new condiments, oils, vinegars, and spices for the past month, but I still have an insanely stocked pantry for a single woman.

Oils:
extra virgin olive oil (Sahadi’s excellent Lebanese Saifan brand)
canola oil
peanut oil
sesame seed oil
walnut oil

Vinegars:
red wine vinegar
white wine vinegar
apple cider vinegar
champagne vinegar
rice wine vinegar
balsamic vinegar
white vinegar

Spices:
Hungarian sweet paprika
Hungarian spicy paprika
regular paprika (whatever that is)
saffron
herbes de provence
zaatar
thyme
bay leaves
ground and whole allspice
Syrian spice mix
ground and whole coriander seeds
ground and whole cumin seeds
Korean chili pepper powder
Korean roasted sesame seed salt
Sichuan peppercorn
curry powder
ground and whole cloves
fennel seed
cinnamon
red chili flakes
nutmeg
black peppercorns
ground ginger
cayenne
rosemary
ground and whole cardamom pods
Mediterranean oregano
turmeric
garam masala

Miscellaneous sauces:
dark soy sauce
Korean soup soy sauce
Korean cooking syrup
Korean chili paste
Korean fermented bean paste
soba tsuyu dipping sauce
oyster sauce
ketchup
harissa
fish sauce
srichicha sauce
Japanese mustard
Ukrainian sweet hot mustard
Dijon mustard
tamarind concentrate
pomegranate molasses
Sichuan chili bean paste
fermented black beans
Thai red curry paste
Thai green curry paste
peanut butter
Polish raspberry syrup
homemade mayonnaise–GONE
Korean quince syrup tea
Korean yuzu syrup tea
Korean ginger syrup tea

Condiments:
cornichons
green Cerignola olives
black Moroccan oil-cured olives–GONE
ginger spread
apricot jam
pear chutney
spicy mango pickle
PLUS almost new fancy Italian blood orange marmalade and blackberry jam

And I’m not even counting the butter and cheese! Well, it looks like I have a lot of spicing to do in the next two months.

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