Banta Soda

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 the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight and crush or grind as the recipe needs; whole peppercorn is the same spice.

Use the same weight; add nearer the end if the recipe calls for whole pepper, as ground loses aroma faster.

Use about 75–80% of the weight; it is milder and earthier, with less bite.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

For 100 g Sprite use 90 g soda water plus 10 g sugar and a squeeze of lemon or lime; add just before serving so it stays fizzy.

Use the same weight; it adds a ginger note and is slightly less lemon-lime in flavour.

Mix the juice with soda water and sugar: about one lemon or lime per 200 g soda water plus 20 g sugar.

Use the same weight; crush first if the recipe asks for crushed ice. No change in the dish.

Use the same weight but chilled; it will not chill as sharply or give crunch, and it dilutes faster.

Use the same weight only in drinks; it adds fizz but does not replace the chilling effect of ice.