Gogji

Use the same weight; cut to the same size. It is softer and less peppery, and will thicken the dish more.

Use the same weight; cut to the same size. It gives a sharper, more watery result, so cook a little longer.

Use the same weight; cut to the same size. It is sweeter and firmer, so the dish will taste milder.

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.

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 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.

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 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.

Use 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

Blend the same weight with 1–2 tablespoons water to a smooth paste; add only enough water to grind.

Fry the same weight in oil until deep golden, then mash or blend; cook a little longer to remove the raw taste.

Fry the same weight in oil until golden before use; it will be wetter, so cook until the oil separates.

For 100 g garlic water, steep 5 g crushed garlic in 100 g water for 10 minutes and strain; use the same weight.

Thin 5 g garlic paste with 95 g water for 100 g garlic water; strain if the recipe needs a clear liquid.

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

Use the same weight; in Indian cooking this is usually the same seed. Toast lightly if the recipe asks for toasted.

Use the same weight; it is another name for nigella. Add whole or crush lightly.

Use about 75% of the weight and toast before use; the flavour is different, more warm and less onion-like.