Arsa Llodos

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use the same weight; cut to the same size and cook as directed. Skinless boneless chicken is simply the skin-free version.

Use the same weight; it is juicier and slightly fattier, so simmer 3–5 minutes longer and skim excess fat if needed.

Use the same weight; it is leaner and dries out faster, so reduce the simmering time by 3–5 minutes.

Use the same weight, deseeded and diced; colour may change but flavour is similar.

Use the same weight; sweeter and more colourful.

Use the same weight; milder and sweeter.

Use the same weight, quartered; cook 3–4 minutes less. Gives mushroom flavour but no bamboo crunch.

Use the same weight, sliced; cook 2 minutes less. Softer texture and less spongy.

Use the same weight, drained and sliced; add 2 minutes earlier. Gives crunch but not mushroom taste.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use the same weight, sliced; it gives a similar green-bean texture but none of the fermented pungency.

Use the same weight, podded and cut; it is meatier and milder, so simmer until tender.

Use the same weight, cut into short lengths; it is a plain texture stand-in only.

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. Lighter and less gelatinous; add a pinch of turmeric or extra bay leaf for colour and savouriness.

Use the same weight; check whether it is meat or vegetable. Adjust salt as brands vary.

Use the same weight and add a bay leaf and a few black peppercorns. Much thinner; reduce salt and expect less body.

Use the same weight. It is the same ingredient under another name and thickens or crisps in the same way.

For coating and frying, use the same weight; it gives a crisper, slightly gritty crust. For thickening, use 1.5 times the weight and simmer a little longer.

For coating, use the same weight. For thickening, use twice the weight and cook out for 2–3 minutes; it gives a softer, less glossy sauce.

Use 80% of the weight; darker and more intense, so taste before adding extra salt.

Use the same weight; sweeter and tangy, with less pure soy depth. Reduce added salt slightly.

Use 50% of the weight, loosen with a little water and add salt carefully. Stronger, thicker fermented flavour.

Use 70% of the weight and stir in 30% ketchup or a pinch of sugar and vinegar. It is hotter and sharper, less sweet.

Use the same weight and add red chilli powder or red chilli paste to taste. It is sweeter and milder.

Use 30–40% of the weight, topped up with ketchup. It is thin and vinegary, so it will not be thick.