They seem pretty similar; I guess thay are made from different types of chilies but are their differences so significant? Are they interchangeable in recipes? Will it be a big difference if I substitute one for the other?
Quinoa holds strong as one of our favorite ingredients for the healthy cook: a quick-cooking, gluten-free whole grain that’s also a good source of protein. Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid.
Cookbook author and entertaining maven Alison Roman uses this paprika rub to smear on pork roasts or to marinate chicken wings. It’s her go-to seasoning that makes everything taste like really great sausage.