Assamese Masor Tenga

Use the same weight; reduce cooking by 1–2 minutes.

Use the same weight; similar firm flesh, and score the skin if cooking whole.

Use the same weight; reduce cooking by 2–3 minutes and handle gently.

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. Imparts an earthy, slightly bitter note in temperings, though it lacks nigella's oniony sharpness.

Use equal weight. Gives a similar speckled appearance and light crunch on breads, but provides a nutty rather than herbaceous, onion-like flavour.

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 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

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.

Fresh shoot, same weight; slice thin and boil 10–15 minutes, changing the water, to drive off bitterness before use.

Use half the weight, rinse well and taste; much stronger, sour and pickled, so it suits pork and fish dishes better than mild curries.

Use the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

Use 80% of the weight. Granulated sugar is sweeter by weight, but gives a cleaner, one-dimensional sweetness that lacks jaggery's caramel, molasses depth.

Soak and blend into a paste; use 100% to 120% of the weight. Adds rich, natural, fruity sweetness with complex, dark molasses notes that thicken the gravy.

Use the same weight; sharper and less floral, so reduce any extra souring slightly.

Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

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 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.