Lucky Neem

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use the same weight and slice 2–3 mm thick; identical if freshly cut.

Use the same weight; less watery and fewer seeds, so better for salads.

Use the same weight, rinse and pat dry; adds tang and salt, so reduce added salt.

Use the same weight; for 100 g gin, steep a pinch of ground clove and ground cinnamon for 10 minutes, then strain.

Use the same weight; it is smoother, so add the same spice pinch and taste before adding more.

Use the same weight; it is neutral, so steep with ground clove and ground cinnamon to mimic the spiced note.

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.

For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.