Kala Saranga

Use the same weight; it is stronger and oilier, so reduce added oil and simmer slightly less.

Use the same weight and a firm fish; score it and adjust cooking time by 3–5 minutes depending on thickness.

Use the same weight; there are no bones, so reduce simmering by about 5 minutes and handle gently.

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.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

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 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.

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 equal weight. Fry or grind as directed; slightly greener and less intensely sweet, but the closest liquorice-adjacent match.

Use 50% of the weight. Grind finely or infuse whole in simmering liquid and discard before serving; delivers a stronger, woodier liquorice profile.

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.

Use 70–80% of the weight, dilute with water and strain; paste is more concentrated.

Use 150% of the weight and reduce; extract is thinner and less fibrous.

Use 60% of the weight plus a pinch of jaggery; sharper and lacks body, so thicken if needed.

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

Use two smaller banana leaves overlapped to the same size; soften briefly over a flame. Same aroma and edible wrap, but watch the seam.

Cut to the same size and use as a wrap; no banana aroma, so add a banana leaf underneath if you have one.

Use the same size as a steamer wrap; it holds shape but gives no aroma and is not eaten.