Smoked Tarbooz

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.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

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 the same weight. Similar thin consistency, less sweet; good in drinks.

Use the same weight. More tart; reduce any added lemon in the recipe.

Use the same weight. Sweeter; reduce sugar elsewhere.

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.

Simmer with a cinnamon stick for 10 minutes and strain. Use the same weight.

Warm and stir in ground cinnamon. Use 80% of the weight because honey is sweeter and thicker.

Stir in ground cinnamon. Use the same weight; it is milder and more treacly.

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 or volume. Sweeter, with vanilla and oak; good in creamy or meat dishes.

Use the same weight or volume. Brandy is fruitier, rum sweeter; both change the aroma.

Use the same weight or volume. Adds alcohol but little flavour; increase any other flavouring slightly.

Use the same number or weight. Ordinary bay is milder and lacks the cinnamon-clove note; add early and remove before serving.

Use about 1 g cassia for every 2 g Indian bay leaf. It gives a warm cinnamon note but not a true laurel flavour; remove before serving.

Use a small 1 cm piece for 2 leaves. It adds warm sweetness but not bay flavour; remove before serving.