Tamarind & Date Chutney

Use 120–150% of the weight and strain; pulp is less concentrated, so simmer a little longer to thicken.

Use 150–200% of the weight and reduce gently; extract is already diluted.

Use 60–70% of the weight with a pinch of jaggery; sharper, so add near the end off the heat.

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 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

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.

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.

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.

Use the same weight, pit and blend with a splash of hot water for purée; closest sweetness.

Use the same weight, soak in hot water until soft, then pit and blend; adjust water for consistency.

Use the same weight, simmer with water until soft and blend; sweeter and seedier, with a figgy flavour.

Use the same weight. It has mild molasses and is close to caster sugar with a little colour; taste and adjust.

Use 90% of the weight. It has stronger molasses, which suits dishes where jaggery was intended; dissolve fully.

Use 75% of the weight. Reduce other liquid by about 20% and add off the heat; it brings its own floral flavour.