Ar Sawchiar

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Use the same weight; joints cook faster, so reduce roasting time by 15–20 minutes and check at the bone.

Use the same weight; brown breast later or remove earlier as it dries out.

Use the same weight; legs need 10–15 minutes more than breast, so cook to tenderness.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Use 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

Use a 2 cm piece (about 1 g) for every 1 to 2 bay leaves. Fry in whole-spice temperings; provides the cassia-like warmth typical of Indian tejpatta.

Use 0.5 g per leaf. Stir into the sauce during simmering; gives the same warm woodiness but darkens the colour slightly.

Use the same weight, deseed and chop; it gives colour with little heat. Add green chilli separately if you want pungency.

Use the same weight; heat is similar but the colour will be green rather than red.

Use 70% of the weight and stir in earlier. Adjust salt and heat carefully.

Use the same weight; chop and add at the end. It gives a fresh green finish but a different, citrusy flavour.

Use 50–70% of the weight; chop and add near the end. Dill is much stronger, so use sparingly.

Use 50% of the weight; chop and add at the end. It is bitter and aromatic, so it changes the dish noticeably.

Same leafy vegetable; use the same weight, wash well and shred. Cook until wilted, 5-8 minutes.

Use the same weight; much milder, so add a pinch of mustard powder or a few mustard seeds for bite. Cook 2-3 minutes less.

Use the same weight, shred finely; cook 5-8 minutes longer until tender. Bitterness is closer than spinach.

Use 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

Use the same weight; similar fermented rice flavour but often stronger, so taste as you add.

Use the same weight; lighter and fizzier, add near the end of cooking.

Use about 30% of the weight diluted with water; gives alcohol but not the fermented rice taste.