The most useful pantry is not the fullest one. It is the one that repeatedly turns simple ingredients into dinner.
Think in functions
Stock salt/depth, acid, heat, richness, texture, and fast foundations. If three ingredients in your cabinet all solve the same narrow problem, you may have variety without range.
Buy small first
Specialty condiments are exciting. Start with the smallest reasonable size, learn how you naturally use it, then decide whether it deserves permanent shelf space.
Create a use-it-up shelf
Put opened specialty items together where you can see them. Visibility is one of the easiest ways to reduce waste and make weeknight cooking more creative.