An organised pantry saves money and prevents food from being thrown away. Separate by zones, apply FIFO and keep a basic list always visible. In 45 minutes it will be fully functional.
This guide applies to small pantries in Portuguese apartments, with 30–40 cm shelves.
The four-zone method
Zone 1 – Daily use (at hand): olive oil, rice, pasta, salt, 2 tins of tuna, bread. At eye level.
Zone 2 – Staples (middle): grain, beans, lentils, peeled tomatoes, flour. In transparent jars labelled with the opening date.
Zone 3 – Heavy items (low): stock, potatoes, onions in a well-ventilated spot, water, bottles.
Zone 4 – Seasonings (separate door or drawer): bay leaves, pepper, cumin, oregano, piri-piri. Small jars, preferably opaque, kept away from heat.
FIFO and shelf life
First In, First Out: new stock at the back, older stock at the front. Write the opening date with a washable pen. Check monthly:
- Dried pasta: 12 months
- White rice: 12 months; whole grain rice 6 months
- Dried legumes: 12 months, though ideally used within 6 months to cook evenly
- Peeled tomatoes: 18 months unopened, 4 days once opened and refrigerated
- Tuna and sardines: 24–36 months, 2 days once opened and refrigerated
If a tin is dented at the seam, swollen or has internal rust, discard it.
Portuguese basic list to always keep stocked
- Carolina and needle rice
- Short pasta and spaghetti
- Grain, white beans, coral lentils and chestnuts
- Peeled tomatoes, tomato pulp, 2 tins of tuna, 1 tin of sardines
- Olive oil, vinegar, sea salt, pepper
- Onion, garlic, potato
- Bay leaves, sweet paprika, cumin, oregano, piri-piri
- Wheat flour, dried yeast
With this basic stock you can make tomato rice, stewed grains, soup and quick pasta dishes.
10-minute weekly routine
- Check what is running out and write it down.
- Smell and inspect the spices. If they have no aroma, replace them.
- Wipe down a shelf with a damp cloth.
- Plan 2 dinners using what you already have before shopping.