Depends on cooking habits of course, but here's some inspiration for the basics:
Agar-agar
Alfalfa seeds - for sprouting
Almonds - for soaking, marcipan and snacks
Apple cider vinegar
Asafoetida
Baking powder
Beans - e.g. black, black-eye, kidney, azuki, mung, white, soy etc.
Balsamico vinegar - light or dark
Basil
Black salt (Kala Namak)
Cacao powder
Carob powder
Caraway seeds
Chick peas - for sprouting, hummus etc.
Chili - dried
Chili sauce
Chocolate
Cinnamon
Cloves
Coconut - grated/flour
Coconut milk
Coffee
Confectioner's sugar
Coriander seeds
Corn starch
Cream - soy, oat, rice etc.
Cumin seeds
Curry
Curryleaves - dried
Fenugreek seeds
Flax seeds
Flour - e.g. wheat, whole wheat, rye, corn, chickpea etc.
Garam masala
Hemp seeds
Jalepenos
Lentils - for sprouting, spreads, dahl etc.
Maple syrup
Margarine
Milk - e.g. soy, oat, almond, rice etc.
Mint
Miso paste
Muck duck
Noodles - e.g. glass, soba, rice etc.
Nut butter - e.g. peanut, almond, cashew, macademia etc.
Nutritional yeast
Oat meal
Oil - regular for frying and baking, virgin for salads dressings and seasoning
Oregano
Pasta
Peppermint oil
Pumpkin seeds
Rice - e.g. basmati, jasmin, risotto etc.
Rosemary
Sushi rice
Sugar
Sea salt
Seaweed - e.g. nori, kombu, wakame, iziki etc.
Sesame seeds
Soy protein - dried
Sunflower seeds
Tahin
Tamari
Thyme
Tomatos - canned, puréed
Yeast extract
Yeast - live and dried
Wasabi
