Koshimbir

Use the same weight; peel if eating raw and salt-drain briefly. Softer and less watery.

Use 70% of the weight, grate, salt and squeeze out water. Sharper and peppery.

Use the same weight, peeled and diced; crisp but bland, so adjust salt and lemon.

Use the same weight; peel and cut as for carrot. It is less sweet and slightly peppery, so add a pinch of sugar and expect a softer, more earthy result.

Use the same weight; cut into similar pieces and add 5–10 minutes' extra cooking. It gives bulk but no carrot sweetness or colour.

Use the same weight; cut a little larger and add near the end. It releases water, so reduce other liquid slightly and expect a softer texture.

Use the same weight; adjust salt if they are already salted, and crush or grind as the recipe asks.

Use the same weight; they are richer and softer, so roast for a shorter time and reduce added fat.

Use the same weight; blanch and peel for sauces, or chop for texture. They are firmer and less oily.

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 equal weight directly; it is the identical ingredient under a different label.

Grate finely and use 130% to 140% of the weight to compensate for higher moisture; toast gently in a dry pan over low heat if a dry texture is needed.

Grate finely using a microplane and use equal weight. Offers a slightly oilier, toastier coconut profile.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Use the same weight for colour and low heat; add a small pinch of hot chilli powder if needed.

Use the same weight; similar colour, slightly more heat. Taste before adding more.

Use half the weight and make up with mild paprika; red chilli powder is usually hotter.

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

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.