Pinks

Use the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight, peeled and sliced. It is tart but less stalk-like, and softens faster, so check after 10 minutes.

Use the same weight. It is very tart and juicy, so add sugar gradually and cook briefly to keep some texture.

Use the same weight. It is sweeter and less tart, so reduce sugar and add lemon juice if the dish needs acidity.

Use equal weight or 1 g lightly crushed aniseed per whole star anise star. Delivers the same sweet liquorice profile, though slightly less woody.

Use equal weight, bruised in a mortar. Lends a gentler, sweeter liquorice note to gravies and biryanis.

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 weight, deseed and chop; it gives colour with little heat. Add green chilli separately if you want pungency.

Use the same weight; heat is similar but the colour will be green rather than red.

Use 70% of the weight and stir in earlier. Adjust salt and heat carefully.

Use the same weight. It is neutral, so the juniper and botanical notes of gin will be lost.

Use the same weight and reduce other liquid slightly. It adds acidity and wine flavour rather than gin’s botanicals.

Use the same weight if you have it; it is the same spirit, only better quality.

Use the same volume and add a squeeze of lemon juice to mimic rhubarb’s tartness. It lacks the pink colour.

Use the same volume. It is richer and less tart, so add lemon juice and reduce any other sugar.

Use the same volume. It is floral and sweet rather than tart, so use only where that flavour suits the dish.

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.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.