Parsi Gajjar Mewa nu Achar

Use equal weight, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.

Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.

Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.

Use the same weight, chopped. Slightly less tart and more seedy; add a little lemon juice if the dish needs tang.

Use 80% of the weight, chopped. Much sweeter and softer, so reduce any added sugar.

Use the same weight. Sweeter and smaller; reduce sugar and expect less tartness.

Use the same weight, chopped; soak in hot water if a soft texture is needed. Less sticky and less caramel-like.

Use the same weight, chopped; seedy and less sweet, with a figgy flavour.

Use the same weight, chopped; tarter and firmer.

Use the same weight but taste: it is sharper, so use 10–20% less if strong.

Use the same weight; it is darker and maltier, so it will tint pale dishes.

Use the same weight or 10% more; add off the heat to keep it fresh.

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 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; it is drier and slightly less molasses-rich, so taste and add a little more if needed.

Use the same weight; it is stronger and more mineral, so dissolve it first and reduce any other sweetener.

Use the same weight; it is less moist and less dark. Add 5 g cane molasses per 100 g if you have it.

Use 1:1 by weight; behaves identically in spice blends and dry rubs.

Use 4 to 5 times the weight; fry gently in oil to cook out raw moisture, adjusting for added liquid in dry preparations.

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.

Grate whole nutmeg finely on a microplane; use 80% to 100% of the weight. Freshly grated nutmeg has significantly more aromatic oils and a more vibrant aroma.

Use 100% to 120% of the weight. Mace is nutmeg's outer husk, providing almost identical warmth but with a lighter, slightly more delicate, floral edge.

Use 75% of the weight. Adds comparable warmth and sweetness, though it lacks the musky, nutty undertone of nutmeg.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.