Plummaharaja

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. Slightly sweeter; good in marinades or deglazing.

Use the same weight. Herbal, botanical notes; works in most savoury dishes.

Use the same weight. No alcohol; use where vodka is only for moisture, not flavour.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use the same volume; sweeter and oaky, so reduce sugar elsewhere.

Use the same volume with 4–5 crushed green cardamom pods per 100 ml, steep 2–3 days and strain.

Use 0.5 g per 100 ml vodka, steep 1 hour and strain; quick but less clean.

Use the same volume; brandy is closest, rum adds sweetness. No apple note, so add a little grated apple if the dish allows.

Use 1.5 times the volume and simmer to reduce by half; less alcoholic and no apple-brandy depth.

Use a spoon of grated or puréed apple plus a splash of brandy or rum; only for sweet or fruity dishes.

Use the same volume. It is more tart and a little deeper in colour; add a pinch of sugar if needed.

Use the same volume. It is sweeter and less tart, so reduce any added sugar and add lemon juice if the dish needs sharpness.

Use the same volume. It is much sweeter and more floral, so use only where a sweet fruit note is acceptable.

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 weight; reduce other liquid by about 10%; flavour changes.

Use the same weight; less neutral and slightly less sweet.

Use 75% of the weight, dissolved in liquid; adds no moisture.

Use the same volume; sweeter and less bitter, so reduce any sugar and add a tiny pinch of salt.

For 10 ml bitters, use 1 teaspoon marmalade mixed with 2 teaspoons water; strain if you want a clear liquid, and reduce sugar.

Use the same volume with a strip of orange zest steeped for 10 minutes; gives aroma but not the bitter complexity.

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 and slice as directed; fresher and juicier.

Use the same weight and slice; sweeter and softer, so cook for a few minutes less.

Use 50% of the weight, soak in hot water until soft, then slice; denser and more intense.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.