An anti-inflammatory diet isn't a fixed list of foods. It's a stance — favor whole, minimally processed ingredients with high omega-3 and polyphenol density, and let the rest of your meals organize themselves around that.
What to keep stocked: extra virgin olive oil (the real kind, peppery, from a recent harvest), wild fatty fish (sardines and mackerel are cheaper and better than salmon), leafy greens, berries when they're in season, nuts and seeds (walnuts, flax, chia), legumes, garlic, ginger, turmeric, dark chocolate above 70%, green tea.
What to limit, not eliminate: ultra-processed seed oils (sunflower, soybean, corn) used as cooking fats, refined sugar, refined flour, processed meat. None of these will hurt you in occasional doses. The harm is dose-dependent and cumulative.
What to actually skip: trans fats (essentially gone from food supply, but still in some industrial baked goods), and any food that lists more than three ingredients you can't pronounce.
The shape of the pantry matters more than any single ingredient. If your kitchen is set up to make a real meal in twenty minutes — olive oil, garlic, a green, a grain, a protein — you'll cook. If it isn't, you won't, and the list of optimal foods becomes academic.