What are the basic cooking commodities?

It's difficult to define "basic" cooking commodities definitively as it depends on individual preferences, dietary restrictions, and cooking styles. However, here are some categories that commonly form the foundation of many cuisines:

Staples:

* Grains: Rice, wheat (flour, pasta, bread), corn (cornmeal, tortillas)

* Legumes: Beans (black, kidney, chickpeas, etc.), lentils

* Starchy Vegetables: Potatoes, sweet potatoes, yams

Proteins:

* Meat: Chicken, beef, pork, lamb, fish, seafood

* Eggs: Chicken, duck, quail

* Dairy: Milk, cheese, yogurt

* Plant-Based Options: Tofu, tempeh, seitan

Fats and Oils:

* Oils: Olive oil, vegetable oil, coconut oil, sesame oil

* Butter: Unsalted, salted

* Animal Fats: Lard, bacon fat

Seasonings and Flavor Enhancers:

* Salt: Table salt, sea salt

* Spices: Pepper, garlic powder, onion powder, paprika, cumin, coriander, turmeric, chili powder

* Herbs: Basil, oregano, thyme, rosemary, parsley, cilantro

* Vinegar: White vinegar, apple cider vinegar, balsamic vinegar

* Sugar: Granulated sugar, brown sugar, honey, maple syrup

Other:

* Vegetables: Onions, garlic, tomatoes, carrots, celery

* Fruits: Apples, bananas, oranges, lemons, limes

* Broth: Chicken broth, beef broth, vegetable broth

Considerations:

* Cultural Influences: Different cuisines emphasize certain commodities. For example, Asian cuisines rely heavily on rice and soy sauce, while Mediterranean cuisines feature olive oil and legumes.

* Dietary Restrictions: Vegetarians and vegans may focus on plant-based proteins and alternatives.

* Personal Preferences: Some individuals may prioritize organic ingredients, while others prefer convenience foods.

Ultimately, the "basic" cooking commodities are those that form the foundation of your culinary journey.