Chaamp

Use equal weight of bone-in pork chops; cook over medium heat, taking care not to dry them out, done in 10-12 minutes.

Use equal weight cut into thick steaks; requires lower, slower braising for 45 minutes longer to become tender.

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. 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 equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use the same weight; peel, deseed and cube. Very close and cooks at a similar rate.

Use the same weight; peel and deseed. Slightly softer, so check doneness early.

Use the same weight; peel and cube. Neutral and tender, but less absorbent of masala.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use 100% of the weight directly. It delivers an identical sharp, clean acidity to curries and marinades.

Use 100% of the weight. Add towards the end of cooking off the heat; introduces a fruity citrus aroma rather than pungent acetic sharpness.

Use 75% of the weight diluted in a splash of warm water. Gives a rich, fruity sourness and darkens the gravy.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

Use the same weight of beaten whole egg for binding or coating. Adds yolk fat and colour; will not whip like egg white.

For a coating or binder, use about 10 g chickpea flour mixed with 20 ml water per 30 g egg white. Not whippable and tastes nutty.

Use the same weight for glazing brushed on breads or pastries. Gives colour but no binding or aeration.

Use the same weight, but adjust liquid slightly as they are moister. Softer set; good for binding.

Use the same weight of stale bread, whizz to crumbs and dry in a low oven. Closest texture to dried crumbs.

Use about 70% of the weight and rest briefly before cooking. Grittier and absorbs more liquid; use for crunch or binding, not for coating.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Use the same weight, about 150–200 g per large onion; chop or slice as the recipe says.

Use the same weight; a little sharper, so cook it a few minutes longer to soften.

Use the same weight; sweeter and softer, and it cooks faster, so lower the heat slightly.