Tare Almanac · Volume Seven working draft. 20 entries · 8 chapters. Facts are research-level and need a domain pass before print.
Tare Almanac · Volume Seven

The
Pantry

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Beans, oils, sweeteners. The bulk staples your kitchen runs on.
Tare Bulk Foods
Tare Almanac
Volume Seven
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The
Pantry

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Twenty staples from the bulk pantry shelf, plus a closing chapter on how to actually run a refill household.

Introductioni
A note before you start

How to use this book.

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The whole-pantry book. Beans you soak, oils you choose by smoke point and use, vinegars and sweeteners with a place in the kitchen. The staples that fill the most jars in a refill household.

The chapters move from cheap-and-filling (beans, lentils) through cooking foundations (oils, vinegars) to sweets and the specialty shelf. A final framing chapter pulls it all together with a refill-pantry checklist.

Inside each entry
  • Common name and source. Latin name where it helps, processing notes where it matters.
  • Three sections. What it is for, how to cook with it, good-to-know.
  • A panel on the right. Taste, what it pairs with, the working amount, and three quick patterns.

The pantry is where the math on bulk shopping pays the most. A pound of dried beans is forty cents; the same protein from canned beans is three times that.

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Tare Almanac · Volume Seveni
Introductionii
A note from the owners

Our philosophy on the staple pantry.

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A well-stocked staple pantry is the difference between cooking and ordering. The math on refill bins is especially strong here; the per-pound price of dried beans, rice, oats, and oils sold in bulk is often less than half what the packaged equivalent costs.

We carry the staples we cook with ourselves. The olive oil is one we use; the maple is local; the honey is from the next county. Nothing on the shelf is here as a curiosity.

Refill is not a moral position so much as a practical one. Less packaging, less weight to carry home, and the per-pound price comes out ahead.

Mitchell & Amelia Wilson
Owners, Tare Bulk Foods
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Tare Almanac · Volume Sevenii
Tare Almanac · Volume SevenDaily Beans.
01
Chapter 01 of 08

Daily Beans.

Black, Pinto, Great Northern, Kidney, Garbanzo. The weeknight five.

In this chapter
Black BeansPhaseolus vulgaris2
Pinto BeansPhaseolus vulgaris2
Great Northern BeansPhaseolus vulgaris3
Kidney BeansPhaseolus vulgaris3
Garbanzo Beans (Chick Peas)Cicer arietinum4
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Tare Almanac · Volume Seven · Daily Beans.Page 2
Bean · Latin staple

Black Beans

Phaseolus vulgaris

Small black beans with a creamy interior. The backbone of Latin American cooking from Cuba to Mexico to Brazil. Holds shape well, takes spice deeply.

What it's for.

Soups, refried, rice-and-beans, salads. Roughly fifteen grams of protein and fifteen grams of fiber per cooked cup; a serious daily protein lift for the price.

How to use it.

Soak overnight (eight to twelve hours). Drain, cover with fresh water by two inches, simmer one hour. Salt only in the last fifteen minutes; early salt slows the cooking.

Good to know.

The gas issue is real for most people the first few times. Eat them more often and the gut adapts. A bay leaf or piece of kombu in the cook water helps.

Bean · The American bean

Pinto Beans

Phaseolus vulgaris

Speckled tan-and-pink dried bean that cooks down to a soft, almost creamy texture. The American household staple; refried beans and Southwest cooking are built around it.

What it's for.

Refried, slow-cooker beans, chili. Slightly softer than black beans when cooked; less likely to hold individual shape, which is what makes refried beans work.

How to use it.

Soak overnight, drain, simmer ninety minutes with fresh water. Or pressure-cook unsoaked beans for forty minutes. Aromatics (onion, garlic, bay) go in early; salt in the last fifteen minutes.

Good to know.

Same gas adaptation note as all beans. Pintos benefit a lot from a long, low cook; a pressure cooker is fast but a slow cooker gives better texture.

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Bean · White, mild

Great Northern Beans

Phaseolus vulgaris

Mid-sized white bean, soft and mild. The American answer to the cannellini. Good in soup, baked beans, and any dish where you want the bean to take on the flavor of what it's cooking in.

What it's for.

Soup, slow-cooked stews, baked beans. The mildness is the point; pair it with strong aromatics and the bean carries the flavor.

How to use it.

Soak overnight, drain, simmer one hour. They hold shape better than pintos but cook faster than kidneys. Good with bacon, ham hock, or a Parmesan rind in the pot.

Good to know.

Generally well-tolerated. If you find them mushy, you cooked them five minutes too long; pull at the first sign of softness.

Bean · Red, firm

Kidney Beans

Phaseolus vulgaris

Dark-red kidney-shaped bean. Firmer than pintos, holds shape under long cooking. Built for chili and red beans and rice.

What it's for.

Chili, red beans and rice, salads. The firmness means they survive slow-cooked dishes without turning to mush.

How to use it.

Important: dried kidney beans contain a toxin (phytohaemagglutinin) that must be destroyed by boiling. Soak overnight, drain, then boil hard for ten minutes before reducing to a simmer. Do not slow-cook from raw; the slow-cooker temperature is not high enough.

Good to know.

The boiling step is non-negotiable. Undercooked kidney beans are one of the few legumes that can make you genuinely sick.

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Bean · Mediterranean staple

Garbanzo Beans (Chick Peas)

Cicer arietinum

Round, beige, mild legume. The foundation of Mediterranean and Middle Eastern cooking: hummus, falafel, chana masala. Holds shape extraordinarily well.

What it's for.

Hummus, salads, curries, roasted snacks. Higher in protein than most beans (almost twenty grams per cooked cup), and the cooking liquid (aquafaba) is a useful vegan binder.

How to use it.

Soak overnight with a pinch of baking soda (helps the skins slip off, makes a smoother hummus). Drain, simmer ninety minutes to two hours. They take longer than most beans to soften; pull at the texture you want.

Good to know.

Some people find garbanzo skins hard to digest. Slipping the skins (squeeze each bean) after cooking takes five minutes and makes a real difference.

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Daily Beans.
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Recipe · Daily Beans.Page 5

Hearty Black Bean Soup

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<p>Black bean soup is one of those meals that delivers way more than you would expect from such a simple ingredient list. The beans themselves are hearty and protein-rich, and when paired with cumin, garlic, and a squeeze of lime, they create a deeply flavorful, soul-warming bowl.</p><h2>Ingredients</h2><ul><li>2 cups dried <strong>black beans</strong>, soaked overnight and drained</li><li>1 large onion, diced</li><li>3 cloves garlic, minced</li><li>1 jalapeno, seeded and minced</li><li>6 cups vegetable broth</li><li>2 tbsp <strong>extra virgin olive oil</strong></li><li>1½ tsp <strong>ground cumin</strong></li><li>1 tsp <strong>chili powder</strong></li><li>½ tsp <strong>smoked paprika</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>¼ tsp <strong>black pepper</strong></li><li>Juice of 2 limes</li><li>Fresh cilantro for garnish</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent.</li><li>Add the garlic and jalapeno. Cook for 1 minute.</li><li>Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.</li><li>Add the soaked beans, broth, salt, and pepper. Bring to a boil.</li><li>Reduce heat to low, cover, and simmer for 1 to 1.5 hours until the beans are very tender.</li><li>Use an immersion blender to partially blend the soup, leaving about half the beans whole for texture.</li><li>Stir in the lime juice and adjust seasoning. Serve topped with cilantro and a dollop of sour cream if desired.</li></ol><h2>Notes</h2><ul><li>For a quicker version, use 4½ cups cooked <strong>black beans</strong> and simmer for just 20 minutes.</li><li>Top with diced avocado, a squeeze of lime, and a sprinkle of <strong>ground cayenne</strong> for extra heat.</li><li>This soup freezes well for up to 3 months.</li></ul>

Tare Almanac · Volume SevenPage 5
Tare Almanac · Volume SevenLentils & Peas.
02
Chapter 02 of 08

Lentils & Peas.

Faster than beans, no soak required. The cook's shortcut to plant protein.

In this chapter
French Green LentilsLens culinaris (Puy variety)7
Red LentilsLens culinaris (split)7
Black Eyed PeasVigna unguiculata8
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Lentil · Holds shape

French Green Lentils

Lens culinaris (Puy variety)

Small slate-green lentils, the firmest-holding lentil on the shelf. The classic French lentil; holds shape through long cooking, takes a vinaigrette beautifully.

What it's for.

Lentil salads, side dishes, French-style stews. Cooks fast for a legume (no soak), holds individual shape, takes seasoning well.

How to use it.

Rinse, cover with water by two inches, simmer twenty-five to thirty minutes. Salt in the last five minutes. Dress while still warm; lentils absorb dressing better hot.

Good to know.

No soaking required, which means you can make them on a weeknight. Eighteen grams of protein per cooked cup.

Lentil · Quick-cook

Red Lentils

Lens culinaris (split)

Hulled and split red lentils. Cook fast (fifteen minutes), break down completely, turn pale gold. The lentil for Indian dals and quick weeknight soups.

What it's for.

Dal, soup, anywhere you want lentils to disappear into a thick base. They will not hold shape; that is the point.

How to use it.

Rinse, cover with water by an inch, simmer fifteen to twenty minutes. Stir occasionally; they tend to stick once they break down. Aromatics (onion, garlic, ginger) in oil first, then add lentils.

Good to know.

Easy to digest because they are skinless. A good entry point for someone who finds whole legumes hard on the stomach.

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Pea · Southern tradition

Black Eyed Peas

Vigna unguiculata

Cream-colored legume with a black eye-shaped marking on the side. A cousin of the cowpea, brought to the American South from West Africa; the canonical New Year's Day pot for luck.

What it's for.

Hoppin' John, slow-cooked with greens, summer salads. Cooks faster than most dried beans and does not require a hard boil like kidney beans.

How to use it.

Rinse, soak two hours (or overnight), drain, simmer forty-five minutes with aromatics. A piece of ham, bacon, or smoked turkey in the pot is traditional.

Good to know.

Some traditions say soaking is optional for black-eyed peas; the cook time roughly doubles if you skip it.

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Lentils & Peas.
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Recipe · Lentils & Peas.Page 9

Spiced Lamb and Lentil Soup

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<p>This hearty soup combines protein-rich red lentils with aromatic spices for a deeply satisfying meal. The quick-cooking lentils create a creamy base while the warm spices add complexity and depth.</p><h2>Ingredients</h2><ul><li>1 pound lamb shoulder, cut into 1-inch cubes</li><li>1 cup <strong>Red Lentils</strong></li><li>2 tablespoons <strong>Extra Virgin Olive Oil</strong></li><li>1 teaspoon <strong>Cumin</strong></li><li>1 teaspoon <strong>Coriander</strong></li><li>1/2 teaspoon <strong>Turmeric</strong></li><li>1/4 teaspoon <strong>Cinnamon Sticks</strong>, ground</li><li>1 teaspoon <strong>Garlic Powder</strong></li><li>1 teaspoon <strong>Redmond Real Salt</strong></li><li>1/4 teaspoon <strong>Black Pepper</strong></li><li>6 cups water</li><li>2 tablespoons <strong>Cilantro</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Heat olive oil in a large pot over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides, about 6-8 minutes total.</li><li>Add cumin, coriander, turmeric, ground cinnamon, and garlic powder to the pot. Stir for 30 seconds until fragrant.</li><li>Add water and bring to a boil. Reduce heat and simmer covered for 45 minutes until lamb is tender.</li><li>Stir in red lentils and continue simmering for 15-20 minutes until lentils are soft and breaking down.</li><li>Taste and adjust seasoning. Garnish with dried cilantro before serving.</li></ol><h2>Notes</h2><ul><li>Substitute <strong>French Green Lentils</strong> for a heartier texture that holds its shape better.</li><li>Add <strong>Garam Masala Seasoning</strong> during the last 5 minutes for extra warmth.</li><li>For richer flavor, use bone broth instead of water.</li><li>Soup will thicken as lentils break down. Add water to thin if needed.</li></ul>

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Tare Almanac · Volume SevenOils.
03
Chapter 03 of 08

Oils.

Smoke point, flavor, what each oil is built for.

In this chapter
Extra Virgin Olive OilOlea europaea (cold-pressed, unrefined)11
Avocado OilPersea americana (cold-pressed)11
Castor OilRicinus communis (cold-pressed)12
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Oil · Finishing + low-heat

Extra Virgin Olive Oil

Olea europaea (cold-pressed, unrefined)

Cold-pressed, unrefined olive oil. Green-gold, peppery, with a bite at the back of the throat that comes from the polyphenols.

What it's for.

Finishing drizzle, dressings, low-heat cooking. The flavor compounds break down above 375°F; you can fry with EVOO but you lose what makes it worth the price.

How to use it.

Drizzle on finished dishes. Build vinaigrettes. Slow-roast at 325°F. Sauté over medium-low. Keep in a dark cupboard; light and heat degrade it fast.

Good to know.

Real EVOO is rare on grocery shelves; many bottles labeled extra-virgin are adulterated or rancid. Smell and taste the bottle when you open it; fresh EVOO smells like cut grass.

Oil · High-heat workhorse

Avocado Oil

Persea americana (cold-pressed)

Cold-pressed oil from the avocado flesh. Pale green when raw, golden when refined. Smoke point of 500°F for refined; the highest of the everyday cooking oils.

What it's for.

High-heat cooking: searing, stir-fry, roasting. Mild, almost flavorless, which makes it the right oil when you do not want the oil to add anything.

How to use it.

Sear at medium-high. Roast vegetables at 425°F. Use refined for high-heat work; unrefined holds up to medium heat and brings a slight buttery note.

Good to know.

Generally well-tolerated. Quality varies more than EVOO; look for cold-pressed from a single source.

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Oil · External use

Castor Oil

Ricinus communis (cold-pressed)

Cold-pressed oil from the castor seed. Thick, sticky, neutral on skin. Not for cooking; the traditional uses are external (hair, skin, joint packs) and, in very small amounts, as a strong laxative.

What it's for.

Hair conditioning, skin moisturizer, traditional castor oil packs (a folk remedy for liver and joint complaints). The compound (ricinoleic acid) has anti-inflammatory effects topically.

How to use it.

Massaged into the scalp or skin. A small amount goes a long way; it is thick. For a castor oil pack: warm a few tablespoons, soak a flannel cloth, apply to the abdomen with a hot water bottle on top for thirty minutes.

Good to know.

Internal use is a strong laxative; do not drink castor oil. The seeds themselves are toxic (they contain ricin); the cold-pressed oil is safe topically because the toxin stays with the protein-rich pulp.

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Oils.
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Tare Almanac · Volume SevenVinegars & Acidulants.
04
Chapter 04 of 08

Vinegars & Acidulants.

Balsamic on the shelf, plus a primer on the acids every kitchen needs.

In this chapter
4 Star Balsamic VinegarModena, Italy (grape must, aged)14
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Vinegar · Aged sweet-sour

4 Star Balsamic Vinegar

Modena, Italy (grape must, aged)

A real balsamic from Modena, aged enough to earn four-star grading. Thick, dark, syrupy, with the sweet-sour-savory complexity that comes from years in wood barrels.

What it's for.

Finishing drizzle on roasted vegetables, fresh strawberries, aged cheese, even ice cream. Not a substitute for cheap vinegar; this is its own ingredient.

How to use it.

A teaspoon at the end of cooking. Reduce by half to make a glaze. Pair with strong cheeses; the contrast brings both into focus.

Good to know.

Real balsamic is expensive because aging takes years and barrels matter. Cheap balsamic is usually wine vinegar with caramel coloring and corn syrup. Read the label.

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Vinegars & Acidulants.
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Recipe · Vinegars & Acidulants.Page 15

Classic Vinaigrette

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<p>A good vinaigrette is one of the most useful things you can have in your fridge. This classic version comes together in about two minutes with pantry staples, and it works on everything from a simple green salad to roasted vegetables. The ratio is easy to remember and even easier to customize once you have it down.</p><h2>Ingredients</h2><ul><li>1/2 cup <strong>extra virgin olive oil</strong></li><li>3 tbsp apple cider vinegar</li><li>1 tsp <strong>garlic powder</strong></li><li>1/2 tsp <strong>Redmond Real Salt</strong></li><li>1/4 tsp <strong>black pepper</strong></li><li>1 tsp <strong>Duck River honey</strong> or <strong>TN maple syrup</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Add the olive oil, apple cider vinegar, garlic powder, salt, pepper, and honey to a mason jar.</li><li>Seal the jar tightly and shake vigorously for 15 to 20 seconds until the dressing is emulsified and slightly creamy.</li><li>Taste and adjust the salt or vinegar to your liking.</li><li>Drizzle over salads, grain bowls, or roasted vegetables. Shake again before each use.</li></ol><h2>Notes</h2><ul><li>This keeps in the fridge for up to two weeks. The olive oil may solidify when cold, so let it sit at room temperature for a few minutes before using.</li><li>Try swapping the apple cider vinegar for red wine vinegar or <strong>4 star balsamic vinegar</strong> for a different flavor profile.</li><li>Add a pinch of <strong>oregano</strong> or <strong>basil</strong> for an Italian twist.</li></ul>

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Tare Almanac · Volume SevenSugars.
05
Chapter 05 of 08

Sugars.

Cane raw, light brown, powdered, coconut. Source, color, where each one belongs.

In this chapter
Cane Sugar - RawSaccharum officinarum (unrefined)17
Light Brown Cane SugarSaccharum officinarum + molasses17
Powdered SugarSaccharum officinarum (milled + cornstarch)18
Coconut Sugar CrystalsCocos nucifera (palm sap, evaporated)18
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Sugar · Light molasses

Cane Sugar - Raw

Saccharum officinarum (unrefined)

Cane sugar with some of the natural molasses still on the crystals. Slightly tan, larger crystal size than white sugar. The minimally-processed default sweetener.

What it's for.

Coffee, tea, baking that wants a small caramel note. Substitute one-for-one for white sugar in most recipes; the difference is in the trace molasses, not in sweetness.

How to use it.

Spoon into coffee or tea. Cream with butter for cookies and cakes. Sprinkle on muffin tops before baking for crunch.

Good to know.

Same calories and same effect on blood sugar as white sugar; the 'raw' label refers to processing, not nutrition. The tiny amount of trace minerals does not change that.

Sugar · Soft, molasses-rich

Light Brown Cane Sugar

Saccharum officinarum + molasses

Cane sugar with a measured amount of molasses added back in. Soft, clumps easily, the characteristic flavor of chocolate chip cookies and barbecue rubs.

What it's for.

Cookies, brown sugar–based marinades and rubs, oatmeal. The molasses adds moisture; brown sugar baked goods stay softer longer than white-sugar versions.

How to use it.

Cream with butter for cookies. Mix into rubs. Pack into the measuring cup (recipes that call for brown sugar usually expect packed).

Good to know.

Stays soft if stored airtight. If it hardens, a slice of bread or apple in the bag for a day will revive it.

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Sugar · Confectioner's

Powdered Sugar

Saccharum officinarum (milled + cornstarch)

Cane sugar milled to a fine powder, with about three percent cornstarch added to keep it from clumping. The sugar for icings, dustings, and a few specific baking situations.

What it's for.

Buttercream, royal icing, glaze, dusted on finished baked goods. Dissolves instantly in cool liquids, which is why it works for icings that cannot be heated.

How to use it.

Sift before using; powdered sugar clumps as it sits. Use a hand mixer for buttercream; a whisk for thin glazes (powdered sugar + a splash of milk of choice or lemon juice).

Good to know.

The cornstarch matters in recipes that require pure sugar (like making your own caster sugar). Read carefully.

Sugar · Lower-glycemic

Coconut Sugar Crystals

Cocos nucifera (palm sap, evaporated)

Crystallized sap from the coconut palm. Brown, fine, slightly granular. A lower-glycemic alternative to cane sugar, with a faint caramel-toffee note.

What it's for.

Drop-in replacement for brown sugar in most recipes. The glycemic load is somewhat lower than cane sugar (around 35 vs. 65), which matters for some people.

How to use it.

Substitute one-for-one for brown sugar. Cream with butter the same way. The flavor reads as a softer brown sugar; less aggressive caramel.

Good to know.

Still a sugar; calories and most metabolic effects match cane sugar. The lower glycemic note is real but small.

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Tare Almanac · Volume SevenRefill what you need
Recipe · Sugars.Page 19

Chocolate Chip Banana Oat Cookies

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<p>These cookies are proof that you do not need a long list of ingredients to make something delicious. Ripe bananas and oats form the base, chocolate chips make them irresistible, and they are ready in under 20 minutes. Kids love them, and so will you.</p><h2>Ingredients</h2><ul><li>2 ripe bananas, mashed</li><li>1½ cups <strong>rolled oats</strong></li><li>½ cup <strong>semi sweet chocolate chips</strong></li><li>½ tsp <strong>Ceylon cinnamon</strong></li><li>1 tsp <strong>vanilla extract</strong></li><li>Pinch of <strong>Redmond Real Salt</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 350°F. Line a baking sheet with parchment paper.</li><li>In a bowl, mash the bananas well. Stir in the oats, chocolate chips, cinnamon, vanilla, and salt.</li><li>Let the mixture sit for 5 minutes so the oats absorb some moisture.</li><li>Scoop rounded tablespoons onto the prepared sheet and flatten slightly.</li><li>Bake for 12 to 15 minutes until the edges are golden.</li><li>Cool on the pan for 5 minutes before eating.</li></ol><h2>Notes</h2><ul><li>These are soft and chewy, not crunchy. The texture is more like a baked oatmeal bite.</li><li>Add ¼ cup <strong>peanut butter</strong> to the batter for extra protein and flavor.</li><li>Swap the chocolate chips for <strong>dried cranberries (apple juice infused)</strong> or <strong>walnuts</strong>.</li></ul>

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Tare Almanac · Volume SevenHoney & Maple.
06
Chapter 06 of 08

Honey & Maple.

Local Tennessee honey and grade-A maple. Why grade-B is sometimes better.

In this chapter
Duck River HoneyApis mellifera (local Tennessee)21
TN Maple SyrupAcer saccharum (sap, reduced)21
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Sweetener · Local raw honey

Duck River Honey

Apis mellifera (local Tennessee)

Raw honey from bees kept along the Duck River in Middle Tennessee. The composition (and therefore the flavor) shifts by season depending on what blooms.

What it's for.

Tea, biscuits, dressings, the daily teaspoon. Raw means it is unheated and unfiltered; the enzymes, pollen, and trace minerals are intact.

How to use it.

Stir into hot drinks (warm, not boiling, to keep the enzymes alive). Drizzle on biscuits or yogurt. A spoonful in vinaigrette balances sharp vinegar.

Good to know.

Raw honey will crystallize over time; that is normal and not spoilage. Warm the jar in a bowl of warm water to re-liquefy. Never give honey to infants under twelve months.

Sweetener · Real maple

TN Maple Syrup

Acer saccharum (sap, reduced)

Real maple syrup, made by reducing forty gallons of maple sap into one gallon of syrup. Grade A is what you find in most stores; the darker grades (sometimes called Grade A Dark or formerly Grade B) have stronger maple flavor and work better in cooking.

What it's for.

Pancakes, oatmeal, glazes, salad dressings. Dark grade is the cook's grade; lighter grade is the breakfast grade. Both are real maple.

How to use it.

Drizzle on warm pancakes or oatmeal. Whisk with mustard and oil for a salad dressing. Reduce to a glaze with a splash of bourbon for roasted root vegetables.

Good to know.

Real maple is expensive because it takes forty gallons of sap to make one gallon of syrup. The cheap 'pancake syrup' is corn syrup with caramel and maple flavoring; not the same product.

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Recipe · Honey & Maple.Page 22

Maple Glazed Sweet Potato Rounds

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<p>These elegant sweet potato rounds make a perfect side dish for any occasion. The natural sweetness of the potatoes is enhanced by pure maple syrup and warm spices, creating a glossy glaze that caramelizes beautifully in the oven.</p><h2>Ingredients</h2><ul><li>3 large sweet potatoes, sliced into 1/2-inch rounds</li><li>3 tablespoons <strong>TN maple syrup</strong></li><li>2 tablespoons <strong>avocado oil</strong></li><li>1 teaspoon <strong>Ceylon cinnamon</strong></li><li>1/2 teaspoon <strong>nutmeg</strong></li><li>1 teaspoon <strong>Redmond Real Salt</strong></li><li>1/4 teaspoon <strong>black pepper</strong></li><li>2 tablespoons <strong>pecan halves</strong>, chopped</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 425°F and line a baking sheet with parchment paper.</li><li>Wash and slice sweet potatoes into even rounds, leaving skin on.</li><li>Whisk together TN maple syrup, avocado oil, Ceylon cinnamon, nutmeg, salt, and pepper.</li><li>Arrange sweet potato rounds on baking sheet and brush with maple mixture.</li><li>Roast 15 minutes, then flip and brush with remaining glaze.</li><li>Continue roasting 10-15 minutes until tender and caramelized.</li><li>Sprinkle with chopped pecan halves and serve warm.</li></ol><h2>Notes</h2><ul><li>Choose similar-sized sweet potatoes for even cooking.</li><li>Substitute <strong>roasted maple glazed pecans</strong> if available for extra sweetness.</li><li>Try <strong>walnuts</strong> instead of pecans for a different flavor profile.</li></ul>

Tare Almanac · Volume SevenPage 22
Tare Almanac · Volume SevenSpecialty Pantry.
07
Chapter 07 of 08

Specialty Pantry.

Carob, raisins, the shelves that do not fit anywhere else.

In this chapter
Roasted Pure Carob PowderCeratonia siliqua (pods, roasted, milled)24
Thompson RaisinsVitis vinifera (sun-dried)24
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Tare Almanac · Volume Seven23
Tare Almanac · Volume Seven · Specialty Pantry.Page 24
Powder · Cocoa alternative

Roasted Pure Carob Powder

Ceratonia siliqua (pods, roasted, milled)

Roasted, milled powder from the pods of the Mediterranean carob tree. Naturally sweet, caffeine-free, with a cocoa-adjacent flavor that does not pretend to be cocoa.

What it's for.

Hot chocolate alternative for people avoiding caffeine. Smoothies, baking that wants a chocolate note without the actual cocoa. Naturally sweet enough that recipes often need less added sugar.

How to use it.

Whisk into warm milk of choice for a hot drink. Substitute one-for-one for cocoa powder in baking (but reduce the added sugar by about a third; carob is sweeter on its own).

Good to know.

Not the same flavor as cocoa. People who like cocoa often miss it in carob; people who prefer carob find cocoa harsh.

Fruit · Pantry staple

Thompson Raisins

Vitis vinifera (sun-dried)

Sun-dried green seedless grapes. The most-eaten raisin in the world; the default in cookies, bread, oatmeal, and trail mix.

What it's for.

Baking, oatmeal, snacking, the trail mix base. Naturally sweet, shelf-stable, calorie-dense. A small handful is satisfying.

How to use it.

Toss into oatmeal before serving (the heat plumps them). Bake into cookies and bread. Soak in rum or warm water for ten minutes to plump them up for a denser raisin texture.

Good to know.

Sugars are concentrated; one cup of raisins has about as much sugar as four cups of fresh grapes. Snack accordingly. The sun-drying process preserves most of the grape's nutrients.

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Tare Almanac · Volume SevenRefill what you need
Recipe · Specialty Pantry.Page 25

Adaptogenic Hot Chocolate

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<p>This is hot chocolate with benefits. The cacao brings deep chocolate flavor, while ashwagandha and chaga blend right in without changing the taste in any noticeable way. You get a rich, cozy cup of hot chocolate that also happens to be packed with adaptogens. It is an easy way to work these ingredients into your routine without thinking about it.</p><h2>Ingredients</h2><ul><li>2 tbsp <strong>cacao powder</strong></li><li>1/2 tsp <strong>ashwagandha powder</strong></li><li>1/2 tsp <strong>chaga mushroom powder</strong></li><li>2 cups milk of choice</li><li>1 tbsp <strong>Duck River honey</strong></li><li>Pinch of <strong>Ceylon cinnamon</strong></li><li>Pinch of <strong>Redmond Real Salt</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>In a small saucepan, whisk together the cacao powder, ashwagandha powder, chaga mushroom powder, cinnamon, and salt.</li><li>Add a splash of milk and whisk into a smooth paste.</li><li>Gradually whisk in the remaining milk and heat over medium-low, stirring frequently, until hot.</li><li>Remove from heat, stir in the honey, and pour into a mug.</li></ol><h2>Notes</h2><ul><li>The adaptogens blend right into the chocolate flavor, so this tastes like regular hot chocolate.</li><li>For an extra mushroom boost, add 1/4 teaspoon of <strong>lion's mane mushroom powder</strong> or <strong>cordyceps mushroom powder</strong>.</li><li>Top with <strong>cacao nibs</strong> and a dusting of <strong>Ceylon cinnamon</strong> for a finished look.</li></ul>

Tare Almanac · Volume SevenPage 25
Tare Almanac · Volume SevenThe Well-Stocked Refill Pantry.
08
Chapter 08 of 08

The Well-Stocked Refill Pantry.

How to run a refill kitchen. A pantry checklist, restock cadence, and where the books in this series fit.

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Tare Almanac · Volume Seven26
Tare Almanac · Volume Seven · The Well-Stocked Refill Pantry.Page 27

What "well-stocked" actually means.

A pantry is not a collection. It is a working tool. The right size depends on your household, your storage, and the recipes you actually cook. Big pantries built from aspiration mostly go to waste; small pantries built around real cooking patterns get refilled and refilled and refilled.

The list below is a starting point sized for a two-person household with one or two cooks. Adjust upward for larger households; halve for solo. The point is not to have everything; the point is to have what gets used.

The grain shelf (Vol 5).

The protein shelf (Vol 7, Ch 1-2).

The cooking-fat and acid shelf (this volume).

The seasoning shelf (Vol 3).

The sweet shelf (this volume).

Restock cadence.

The pantry shopping you can do once a month if you plan it. Walking in for a quick refill of one staple is when people overspend; coming in with a list once a month keeps both the budget and the cabinet sane.

The whole series in one shelf.

If you have all seven volumes of this Almanac on hand, you have a reference for roughly nine hundred individual products on the wall at Tare. That is overkill for most days. What matters is that when you reach for something and wonder how to use it, the book is there.

This is the volume that ties them together. Beans next to rice next to oil next to honey. The refill household runs on staples; the staples run on the bins, the jars, and the habit of bringing your own container.

Tare Almanac · Volume SevenPage 27
Back MatterLatin Index
Botanical & Source Names

Latin to common.

For when you are checking sourcing or further reading.

Latin nameCommon name
Acer saccharum (sap, reduced)TN Maple Syrup
Apis mellifera (local Tennessee)Duck River Honey
Ceratonia siliqua (pods, roasted, milled)Roasted Pure Carob Powder
Cicer arietinumGarbanzo Beans (Chick Peas)
Cocos nucifera (palm sap, evaporated)Coconut Sugar Crystals
Lens culinaris (Puy variety)French Green Lentils
Lens culinaris (split)Red Lentils
Modena, Italy (grape must, aged)4 Star Balsamic Vinegar
Olea europaea (cold-pressed, unrefined)Extra Virgin Olive Oil
Persea americana (cold-pressed)Avocado Oil
Phaseolus vulgarisBlack Beans
Phaseolus vulgarisPinto Beans
Phaseolus vulgarisGreat Northern Beans
Phaseolus vulgarisKidney Beans
Ricinus communis (cold-pressed)Castor Oil
Saccharum officinarum (milled + cornstarch)Powdered Sugar
Saccharum officinarum (unrefined)Cane Sugar - Raw
Saccharum officinarum + molassesLight Brown Cane Sugar
Vigna unguiculataBlack Eyed Peas
Vitis vinifera (sun-dried)Thompson Raisins
Tare Almanac · Volume SevenLatin Index
Tare Almanac · Volume Seven

The
Pantry

Beans, oils, sweeteners, and the rest of the pantry staples at Tare Bulk Foods. Cooking notes, ingredient honesty, and a closing chapter on how to run a refill kitchen.

Tare Almanac · Volume Seven
tarebulkfoods.com

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