Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

> wrote in message
oups.com...
>
> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.
>
> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.
>
> Help, and thanks.
>

I have never seen them used interchangeably, they're completely different
spices. Cayenne is just heat. Chili powder has some chili peppers in it but
more cumin and other 'mexican' kinds of spices, it's good for making
chili or taco meat. Paprika is Hungarian, if I recall correctly. To be
honest,
I have only used it on deviled eggs.



--
Posted via a free Usenet account from http://www.teranews.com

On Aug 7, 10:55 am, wrote:
> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.
>
> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.
>
> Help, and thanks.

Chili powder is usually a commercial blend oh herbs, spices, onion &
garlic powder and a lot of salt used for seasoning chili.

Paprika is dried ground red bell pepper (capsicum), coming in many
varieties, mos commonly called for are sweet, hot or smoked.

Cayenne or red pepper is dried ground cayenne peppers.

Jessica

On 7 Aug, 16:21, "Jessica V." > wrote:
> On Aug 7, 10:55 am, wrote:
> > know these things intuitively) please explain to me the difference
> > between "chilli powder", "paprika", and "cayenne"?
>
> Chili powder is usually a commercial blend oh herbs, spices, onion &
> garlic powder and a lot of salt used for seasoning chili.
>
> Paprika is dried ground red bell pepper (capsicum), coming in many
> varieties, mos commonly called for are sweet, hot or smoked.
>
> Cayenne or red pepper is dried ground cayenne peppers.

Thank you for clarifying this for me. I can now experiment with more
confidence!

wrote:
> On 7 Aug, 16:21, "Jessica V." > wrote:
>> On Aug 7, 10:55 am, wrote:
>>> know these things intuitively) please explain to me the difference
>>> between "chilli powder", "paprika", and "cayenne"?
>>
>> Chili powder is usually a commercial blend oh herbs, spices, onion &
>> garlic powder and a lot of salt used for seasoning chili.
>>
>> Paprika is dried ground red bell pepper (capsicum), coming in many
>> varieties, mos commonly called for are sweet, hot or smoked.
>>
>> Cayenne or red pepper is dried ground cayenne peppers.
>
> Thank you for clarifying this for me. I can now experiment with more
> confidence!

Note: Cayenne peppers are extremely hot.

Jill

In article >, "jmcquown" > wrote:
wrote:
>> On 7 Aug, 16:21, "Jessica V." > wrote:
>>> On Aug 7, 10:55 am, wrote:
>>>> know these things intuitively) please explain to me the difference
>>>> between "chilli powder", "paprika", and "cayenne"?
>>>
>>> Chili powder is usually a commercial blend oh herbs, spices, onion &
>>> garlic powder and a lot of salt used for seasoning chili.
>>>
>>> Paprika is dried ground red bell pepper (capsicum), coming in many
>>> varieties, mos commonly called for are sweet, hot or smoked.
>>>
>>> Cayenne or red pepper is dried ground cayenne peppers.
>>
>> Thank you for clarifying this for me. I can now experiment with more
>> confidence!
>
>Note: Cayenne peppers are extremely hot.

All you buggers keep saying that, but I can't say I've noticed.
(Maybe I don't use enough of them; or maybe it's just they're not in
the same ball park as those little birdseye chillies?)

Cheers, Phred.

--
LID

Phred wrote:
> In article >, "jmcquown"
> > wrote:
>> wrote:
>>> On 7 Aug, 16:21, "Jessica V." > wrote:
>>>> On Aug 7, 10:55 am, wrote:
>>>>> know these things intuitively) please explain to me the difference
>>>>> between "chilli powder", "paprika", and "cayenne"?
>>>>
>>>> Chili powder is usually a commercial blend oh herbs, spices, onion
>>>> & garlic powder and a lot of salt used for seasoning chili.
>>>>
>>>> Paprika is dried ground red bell pepper (capsicum), coming in many
>>>> varieties, mos commonly called for are sweet, hot or smoked.
>>>>
>>>> Cayenne or red pepper is dried ground cayenne peppers.
>>>
>>> Thank you for clarifying this for me. I can now experiment with
>>> more confidence!
>>
>> Note: Cayenne peppers are extremely hot.
>
> All you buggers keep saying that, but I can't say I've noticed.
> (Maybe I don't use enough of them; or maybe it's just they're not in
> the same ball park as those little birdseye chillies?)
>
> Cheers, Phred.

If you're comparing "chili powder" which is, as has been pointed out,
actually an herb/spice blend, paprika and cayenne, cayenne wins hands down.
The OP didn't mention birdseye peppers. (I've never heard of them so
perhaps they aren't so common where I live.)

In article .com>,
says...
>
> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.
>
> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.
>
> Help, and thanks.
>
>

Here's my take on this question.

All three items are ground chili peppers (except sometimes for "chili
powder" which may have additional spices, such as cumin, that are used
in making chili.

The terms CANNOT be used interchangeably.

Different kinds of peppers are used. I don't know all of their names,
but for chili powder you get certain peppers that are traditionally
grown in Mexico and the southwest US. For paprika it's Hungary and
Spain, mostly. For cayenne it's a specific pepper of that name (I
think).

Chili powder can be mild, medium, or hot. Cayenne is, in my experience,
always hot. Paprika is mild or medium, I have never experienced really
hot paprika.

Cayenne adds heat and not much else. Paprika adds heat (sometimes) and a
pepper flavor. Chili powder adds heat and a different chili flavor.

So, there's no guaranteed way to get dishes just as hot as you want.
Find a few brands that you like and experiment with them.


--
Peter Aitken

Peter A wrote:
> In article .com>,
> says...
>> Would a member of the Inner Circle (since surely, only the Enlightened
>> know these things intuitively) please explain to me the difference
>> between "chilli powder", "paprika", and "cayenne"?
>>
>> Some people seem to use these terms interchangeably, but when I have
>> personally _treated_ them as being interchangeable, I either get a
>> bland meal or a hitherto unknown biological weapon of unparalleled
>> pungency.
>>
>> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
>> was unable to find this information.
>>
>> Help, and thanks.
>>
>>
>
> Here's my take on this question.
>
> All three items are ground chili peppers (except sometimes for "chili
> powder" which may have additional spices, such as cumin, that are used
> in making chili.
>

Paprika is made by grinding sweet red bell peppers.


> The terms CANNOT be used interchangeably.
>
> Different kinds of peppers are used. I don't know all of their names,
> but for chili powder you get certain peppers that are traditionally
> grown in Mexico and the southwest US. For paprika it's Hungary and
> Spain, mostly. For cayenne it's a specific pepper of that name (I
> think).
>
> Chili powder can be mild, medium, or hot. Cayenne is, in my experience,
> always hot. Paprika is mild or medium, I have never experienced really
> hot paprika.
>
> Cayenne adds heat and not much else. Paprika adds heat (sometimes) and a
> pepper flavor. Chili powder adds heat and a different chili flavor.
>
> So, there's no guaranteed way to get dishes just as hot as you want.
> Find a few brands that you like and experiment with them.
>
>

On Tue, 07 Aug 2007 11:49:16 -0400, George >
wrote:

>Peter A wrote:
>> In article .com>,
>> says...
>>> Would a member of the Inner Circle (since surely, only the Enlightened
>>> know these things intuitively) please explain to me the difference
>>> between "chilli powder", "paprika", and "cayenne"?
>>>
>>> Some people seem to use these terms interchangeably, but when I have
>>> personally _treated_ them as being interchangeable, I either get a
>>> bland meal or a hitherto unknown biological weapon of unparalleled
>>> pungency.
>>>
>>> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
>>> was unable to find this information.
>>>
>>> Help, and thanks.
>>>
>>>
>>
>> Here's my take on this question.
>>
>> All three items are ground chili peppers (except sometimes for "chili
>> powder" which may have additional spices, such as cumin, that are used
>> in making chili.
>>
>
>Paprika is made by grinding sweet red bell peppers.
>
Paprika is made by grinding dried Paprika peppers. Check out the seed
catalogs.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
> On Tue, 07 Aug 2007 11:49:16 -0400, George >
> wrote:
>
>> Peter A wrote:
>>> In article .com>,
>>> says...
>>>> Would a member of the Inner Circle (since surely, only the Enlightened
>>>> know these things intuitively) please explain to me the difference
>>>> between "chilli powder", "paprika", and "cayenne"?
>>>>
>>>> Some people seem to use these terms interchangeably, but when I have
>>>> personally _treated_ them as being interchangeable, I either get a
>>>> bland meal or a hitherto unknown biological weapon of unparalleled
>>>> pungency.
>>>>
>>>> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
>>>> was unable to find this information.
>>>>
>>>> Help, and thanks.
>>>>
>>>>
>>> Here's my take on this question.
>>>
>>> All three items are ground chili peppers (except sometimes for "chili
>>> powder" which may have additional spices, such as cumin, that are used
>>> in making chili.
>>>
>> Paprika is made by grinding sweet red bell peppers.
>>
> Paprika is made by grinding dried Paprika peppers. Check out the seed
> catalogs.

I have visited distant relatives a number of times in Hungary and what
is now the Czech Republic and saw fields of red bell peppers destined to
become paprika according to my relatives.

It seems it can be made from various red peppers:

PAPRIKA


Paprika is a spice that is often overlooked by cooks. The only time
we think of paprika is when we make potato salad or chicken, using the
spice for color to make drab dishes look alive. But paprika is an
interesting spice that can be used for much more than a coloring agent.
Paprika is a red powder that is made from grinding the dried pods of
mild varieties of the pepper plant known as (Capsicum annuum L.) The
pepper plants used to make this spice range from the sweet Bell pepper
to the milder chili peppers. The Paprika peppers originally grown were
hot. Over time, they have evolved to the milder varieties. In Hungary
there are six classes or types of paprika ranging from delicate to hot.
The peppers also range in size and shape depending on where they are
grown . Some are grown in Spain, Hungary, California and other parts of
the U.S. The most commonly produced paprika is made from the sweet red
pepper also called the tomato pepper.

http://www.foodreference.com/html/artpaprika.html

>
> Paprika only comes from paprika peppers. Anything else is not
> paprika. They are a specific variety, and range in pungency just
> like Hatch chiles.
>
> They are not the common red bell peppers found here in the
> states.
>
> -sw

I agree, though I probably am not that well informed; but I did one season
grow some seeds from the paprika peppers. They indeed were different than
any common red bell pepper I've seen, raised or eaten.
Dee Dee

In article >,
lid says...

>
> Paprika is made by grinding sweet red bell peppers.
>

How is it, then, that some paprika is quite hot?

--
Peter Aitken

Peter A wrote:
> In article >,
> lid says...
>
>> Paprika is made by grinding sweet red bell peppers.
>>
>
> How is it, then, that some paprika is quite hot?
>


My statement was too sweeping. The majority of paprika is made from red
bell peppers. The hotter stuff is the small fraction that is made from
hotter peppers.

On Aug 7, 10:55 am, wrote:
> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.

Although some other posters have given definitions for "chilli
powder",
they have done so from an American perspective, which I am not sure
is really appropriate for you.

I imagine that recipes calling for "chilli" powder (rather than
"chili" powder)
are calling for ground hot capsicum pods. (I'm using the word
capsicum
to avoid overloading the word chile or chilli.)

In the U.S. there is a mixture called "chili powder" which is used for
making
chile con carne. It can vary in hotness.

Paprika is as described upthread, although I can't recall if anyone
mentioned
that there is hot paprika and sweet paprika. Hot paprika is
reasonably hot,
and carries the dictinct flavor of paprika. Sweet paprika has the
paprika taste
without the hotness.

Any ground capsicum pod can lose some potency with age.

Cindy Hamilton

In article .com>,
wrote:

> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.
>
> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.
>
> Help, and thanks.

I believe one part of the deal is the kind of pepper involved. They are
NOT equal.

I've "dusted" cayenne atop a dish to add a bit of color and have been
regretful of the decision. My food co-op carries two cayennes with
different Scoville ratings; chili powder is a combination of spices,
including peppers. Paprika comes in different variations, too: sweet
(made from sweet peppers, maybe), half sharp.

Check www.penzeys.com and look up each kind to see what they say about
each.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

> wrote:

> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?

Chilli powder, paprika and cayenne are all different and certainly
cannot be used interchangeably. Chilli (or chili) powder is a mixture
of some chile pepper and various other additions, such as cumin.
Paprika and cayenne are different capsicum species/cultivars. Moreover,
there are no fewer than seven different kinds of Hungarian paprika
alone.

> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.

The information can be found there, just indirectly. The FAQ contains a
link to Gernot Katzer's Spice Pages, probably the best and most
comprehensive collection of information on spices, whether on the Net or
elsewhere. See <http://www.uni-graz.at/~katzer/engl/index.html>.

As to faqs.org, the site is dead and hasn't been updated since April
2004. Kent Landfield, its maintainer, has disappeared without a trace.
The domain is registered and paid for until 2012. The registrant is one
Lech Mazur and people have been unsuccessfully trying to e-mail and
otherwise contact him. The site needs to be either taken down or given
to someone who is both capable and willing to maintain it.

Victor

(Victor Sack) wrote:
> > wrote:
> > Would a member of the Inner Circle (since surely, only the Enlightened
> > know these things intuitively) please explain to me the difference
> > between "chilli powder", "paprika", and "cayenne"?
>
> Chilli powder, paprika and cayenne are all different and certainly
> cannot be used interchangeably. Chilli (or chili) powder is a mixture
> of some chile pepper and various other additions, such as cumin.
> Paprika and cayenne are different capsicum species/cultivars. Moreover,
> there are no fewer than seven different kinds of Hungarian paprika
> alone.
>
> > And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> > was unable to find this information.
>
> The information can be found there, just indirectly. The FAQ contains a
> link to Gernot Katzer's Spice Pages, probably the best and most
> comprehensive collection of information on spices, whether on the Net or
> elsewhere. See <http://www.uni-graz.at/~katzer/engl/index.html>.


Chili powder is a blend of various spices and herbs; typically ancho
pepper (very mild heat, rich deep color), cumin, Mexican oregano,
garlic, and some hot pepper (cayenne) if heat is desired... the better
chili powders contain NO salt. Cayenne is an individual spice (of
which various cultivars exist), as is paprika (of which various
cultivars exist). Penzeys claims over 40 types of Hungarian paprika.

Penzeys.com

Paprika
"Not only does Hungary have the abundance of sunshine needed to grow
the world's best paprika, it also has knowledgeable farmers capable of
nurturing the crop from planting to harvest. In Hungary more than
*forty* types of paprika are grown. The farmers determine which type
will produce the sweetest, most colorful crop based on their weather
predictions for the coming year. The quality of the paprika in this
year's crop will depend on how much sunlight Southern and Eastern
Hungary receive in the weeks before the harvest. Hungarian Paprika is
great for not only adding vibrant color, but rich pleasing flavor to
traditional dishes like Hungarian Goulash. Hungarian Sweet Paprika
also enhances simple baked chicken. Californian paprika is deep red,
mild and sweet, nice for chicken but browns with long cooking."

Here is an excellent source for chile peppers:
http://www.g6csy.net/chile/index.html

Btw, my recipe produces the best chili in this solar system, probably
the entire milky way.

Sheldon

> wrote:
>
>Would a member of the Inner Circle (since surely, only the Enlightened
>know these things intuitively) please explain to me the difference
>between "chilli powder", "paprika", and "cayenne"?

Chile powder is powdered chile peppers.

Chili powder is a mixture of chile powder and other seasonings.
It's meant to be used to make chili.

Paprika and ground cayenne are powders of particular chile peppers.
But paprika can also be a mixture of similar peppers. Sometimes
paprika includes cayenne in the mix.

--Blair

On Tue, 07 Aug 2007 07:55:38 -0700, wrote:

>
>Would a member of the Inner Circle (since surely, only the Enlightened
>know these things intuitively) please explain to me the difference
>between "chilli powder", "paprika", and "cayenne"?
>
I'm certain others will have answered this better than I, but here
goes. Paprika and cayenne are both sold as powders made from dried
chiles. By "chiles" I mean the fruit of one variety of capsicum or
another. In my house, I have two kinds of Spanish smoked paprika, one
is sweet and one is hot. But the hot one isn't as hot as the cayenne
powder I also have. Cayenne is very hot. Incidentally, I also have a
Hungarian paprika in my pantry that's not smoked and isn't hot,
although I'm aware of hot Hungarian paprika's existence.

Chili powder (with a final "i", not a final "e" in Texas, at least) is
a blend of ground chiles mixed with other flavoring agents like cumin,
oregano, and often salt. It is said to date from the 1880s or 90s
when DeWitt Clinton Pendery in Fort Worth began selling a pre made mix
of spices for making Texas red chili. Some people say it was Gebhardt
down in New Braunfels, TX who was the first to sell chili powder. I
don't know. I wasn't there.

Adding to the soup, of course, is the fact that scores of chiles (with
a final "e", not a final "i") can also be purchased as ground
products. Anchos, chipotles, aji amarillos, cascabels, pequins, New
Mexico reds, and so on are all commercially available. For a big list
of dried chiles for sale check : http://www.penderys.com/
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Spanish smoked paprika. My god.

It's a type of paprika. I also got some of the whole smoked peppers,
which I'm excited to use. (these:
http://worldspice.com/spices/0324smokedcherry.shtml).

It's not spicy. It's like eating an entire barbecued meal at once. I've
never found myself craving a spice before this.

Apparently it's smoked over a fire for days and days to get this
wonderful flavor. And it's a completely different thing from cayenne
pepper or chili powder. Or just plain "paprika".

Raison

In article <2008021404242975249-admin@andersaamodtname>,
Raison de Calcul > wrote:

> Spanish smoked paprika. My god.
>
> It's a type of paprika. I also got some of the whole smoked peppers,
> which I'm excited to use. (these:
> http://worldspice.com/spices/0324smokedcherry.shtml).
>
> It's not spicy. It's like eating an entire barbecued meal at once. I've
> never found myself craving a spice before this.
>
> Apparently it's smoked over a fire for days and days to get this
> wonderful flavor. And it's a completely different thing from cayenne
> pepper or chili powder. Or just plain "paprika".

OH yes. It's quite something, isn't it! I adore smoked paprika, and
you've inspired me to make my "******* goulash" tonight just so I can
use it.

Miche

--
Electricians do it in three phases

Miche > wrote:

> Raison de Calcul > wrote:

>> Spanish smoked paprika. My god.

>OH yes. It's quite something, isn't it! I adore smoked paprika, and
>you've inspired me to make my "******* goulash" tonight just so I can
>use it.

It's great stuff, but it really stands out in a dish and
I find if I use it more than once or twice a week, the
smoked paprika flavor becomes over-familiar in a way that isn't
pleasing. Hard to explain, since I like any kind of pepper
and most kinds of smoked stuff, but the flavor can wear out
on me.

It's not like, for example, garlic which you can use multiple
times per day and never get tired of.

Steve

In article >,
(Steve Pope) wrote:

> Miche > wrote:
>
> > Raison de Calcul > wrote:
>
> >> Spanish smoked paprika. My god.
>
> >OH yes. It's quite something, isn't it! I adore smoked paprika, and
> >you've inspired me to make my "******* goulash" tonight just so I can
> >use it.
>
> It's great stuff, but it really stands out in a dish and
> I find if I use it more than once or twice a week, the
> smoked paprika flavor becomes over-familiar in a way that isn't
> pleasing. Hard to explain, since I like any kind of pepper
> and most kinds of smoked stuff, but the flavor can wear out
> on me.

No, I understand. I tend to use smoked paprika as an accent rather than
a major flavouring, but even then not very often.

> It's not like, for example, garlic which you can use multiple
> times per day and never get tired of.

Garlic is a vegetable, not a spice.

Miche

--
Electricians do it in three phases

On Fri, 15 Feb 2008 10:19:31 +1300, Miche >
wrote:

>
>No, I understand. I tend to use smoked paprika as an accent rather than
>a major flavouring, but even then not very often.

I make this dish with smoked paprika, which is a major ingredient in
it. It is marvelous.

http://recipes.egullet.org/recipes/r1194.html
I tend to use a lot of smoked paprika in this...it gives it a nice
smokiness.

>
>> It's not like, for example, garlic which you can use multiple
>> times per day and never get tired of.
>
>Garlic is a vegetable, not a spice.

It's a food group on it's own. Just like bacon fat is.

Christine

Miche wrote:
> In article <2008021404242975249-admin@andersaamodtname>,
> Raison de Calcul > wrote:
>
>> Spanish smoked paprika. My god.
>>
>> It's a type of paprika. I also got some of the whole smoked peppers,
>> which I'm excited to use. (these:
>> http://worldspice.com/spices/0324smokedcherry.shtml).
>>
>> It's not spicy. It's like eating an entire barbecued meal at once. I've
>> never found myself craving a spice before this.
>>
>> Apparently it's smoked over a fire for days and days to get this
>> wonderful flavor. And it's a completely different thing from cayenne
>> pepper or chili powder. Or just plain "paprika".
>
> OH yes. It's quite something, isn't it! I adore smoked paprika, and
> you've inspired me to make my "******* goulash" tonight just so I can
> use it.
>
> Miche
>

I put smoked paprika on my deviled eggs.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Tue, 7 Aug 2007 10:37:49 -0500, Steve Wertz
> wrote:

>On Tue, 07 Aug 2007 07:55:38 -0700,
>wrote:
>
>> Would a member of the Inner Circle (since surely, only the Enlightened
>> know these things intuitively) please explain to me the difference
>> between "chilli powder", "paprika", and "cayenne"?
>>
>> Some people seem to use these terms interchangeably,
>
>They're not using them interchangeably, that's just your
>misconception. They're *specifically* using those
>ingredients/terms.
>
>Just because they're all red powders doesn't mean they're the
>same.
>
He's from the UK.... they interchange those terms all the time, so
it's no wonder he's confused.



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.