Old Narangi

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 the same volume; it is sweeter and fruitier, so reduce any added sugar slightly.

Use the same volume; dark rum gives a sweeter, molasses-like note.

Use about 90% of the volume; it is already spiced and sweet, so taste before adding more sugar.

Use 80% of the weight and add a little orange zest; sweeter and less bitter, so reduce other sugar.

Use the same weight with a pinch of orange zest; lacks marmalade’s peel bitterness, so use in milder dishes.

Use the same weight with 1 tablespoon orange juice per 100 g; less set and less bitter, so cook down if needed.

Use the same volume; cleaner and less sweet/oaky, so add a little sugar or a dash of bourbon if needed.

Use the same volume with 0.5 g ground cardamom per 100 ml, steep 1 hour and strain; fresher cardamom, less integrated.

Add a small pinch to bourbon and steep briefly; easy but can turn gritty, so strain.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

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.

Use the same weight; crush if needed. No change in the dish.

Use the same weight but chilled; there is no ice crunch and it dilutes the dish faster.

Use the same weight of fresh orange segments, peel and pith removed; flavour is the same, but the slice looks less neat.

Use one slice for one slice; sharper and more acidic, so reduce any lemon juice in the dish.

Use one wheel for one slice; more aromatic and sour, best as a garnish rather than eaten.