Yakhni

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 about half the weight, crushed. Gives a floral note but not mawal's colour or slight sourness.

Use about a quarter of the weight for colour. Adds mild heat and no floral note; add gradually.

Use a small pinch, well under the recipe weight. Warm aromatic note only; not a true match.

Use the same weight; in Indian cooking this is usually the same seed. Toast lightly if the recipe asks for toasted.

Use the same weight; it is another name for nigella. Add whole or crush lightly.

Use about 75% of the weight and toast before use; the flavour is different, more warm and less onion-like.

Use the same weight; use all shoulder. Allow 10 minutes longer and skim fat.

Use the same weight; allow 20–30 minutes longer until the shank is tender.

Use the same weight; much faster, so reduce cooking by 30–40 minutes.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

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 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Use 300% to 400% of the weight (e.g. 3–4 g paste for 1 g ground). Fry in oil alongside onions; provides a juicy, pungent kick rather than a dry, baking-spice heat.

Peel and grate finely; use 300% to 400% of the weight. Add to the hot oil early; delivers bright, peppery warmth rather than the mellow, woody heat of dry ginger.

Use 50% of the weight. Imparts a warm, spicy undertone in rich gravies, but lacks ginger's fiery, sharp zest.

Use the same weight, then simmer in a little water for 5–8 minutes and cool; raw paste is sharper and stronger.

Use about 75% of the weight; it is sweeter, darker and stronger, so reduce salt and sugar slightly.

Use the same weight, boil until soft and blend; it is the same thing made fresh.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

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 3 to 4 times the weight, finely chopped. Stir in towards the very end of cooking; provides a fresher, brighter herbal lift rather than deep, concentrated menthol.

Use equal weight, crushed between your palms. Offers savoury, earthy bitterness rather than cooling mint, but works nicely in marinades and rich gravies.