Gauti Chai

Use 100% of the weight. If using semi-skimmed milk, stir in 10 g butter per 200 g milk to match the richness of whole milk.

Use 60% cream diluted with 40% water by weight to match the fat content of whole milk. Gravies will taste richer and reduce faster.

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 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.

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 2–3 leaves for 1 lemongrass stalk; bruise and simmer whole, then remove before serving. It gives citrus aroma but not the grassy body.

Use 1 tsp zest for 1 stalk; add near the end for aroma, as it lacks lemongrass's savoury depth.

Use 10 g ginger plus 1 tsp lime zest for 1 stalk; grate and simmer, but expect a warmer, less citrusy result.

Use 1 to 2 pieces (about equal weight) simmered alongside chickpeas. Imparts dark colour and mild astringency with a hint of tartness.

Use 1 g for every 2 g tea bag weight, added during boiling. Helps darken chickpeas slightly, though it will add noticeable sourness.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.