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Nutrition

Most Confusing Food Pairs Ever 

There are so many confusing food pairs around us. Every day we see two similar looking things, tasting the opposite. Or opposite looking food tasting the same. For examples take an example of pasta and noodles, they both look same to many people. Ice cream and gelato also look same but are different in real. In this article, we will tell you about the most common but confusing food pairs that often deceive people.

Yams and sweet potatoes

Did you also believe these two to be one same food? Well, in that case, they are different. Yams have a rough and scaly skin and are in color purple or red. Many times it’s a shade between these two colors. Yams can grow up to five feet and are a rich source of starch. You won’t normally see them in US Superstores. Rather you will find sweet potatoes that are sometimes labeled as yams but aren’t. Yams have more starch than sweet potatoes and are whitish in color.

Pasta and noodles

Many people believe pasta and noodles to be same or similar. But the truth is that pasta is made from hard dough. This dough is made of durum wheat and water. Pasta has a stronger and elastic structure than noodles and needs a sauce to make a perfect recipe.

On the other side, noodles are made of a soft dough that uses eggs, flour, and water in its ingredients. Typically noodles are served in a broth or soup and not with a sauce.

Club soda and seltzer

Now, this is a pair that most of the people confuse as one thing. There are many similarities between these two. For example, both are plain water infused with carbon dioxide for carbonation. But what you don’t know is that club soda also includes additives such as table salt, potassium sulfate, and sodium bicarbonate in it. That’s how it gets its distinct taste, which is slightly saltier than seltzer.

Jam and jelly

Jam and jelly differ by texture. Jam has a chunkier texture and jelly doesn’t have it. Jam uses chopped, crushed fruits that are cooked with added sugar. Jelly is made of fruit juice that is boiled to get the required concentration. Both have added sugar in them.

Chickpeas and garbanzo beans

Often used as an alternate of each other, chickpea and garbanzo show extremely similar properties. Both of them belong to the same fibrous legume family, which has a hint of chestnut flavor. They only differ by a slight change. However, the English term chickpea is called garbanzo is Spanish.

Cold brew and iced coffee

Cold drinks are extremely popular since the last decade. But do you know that cold brew uses a centuries-old Japanese technique. In this technique, the brewers steep coffee grounds on room-temperature water for one whole day.

This essence that comes out is then diluted with water and served cold. Iced coffee and is different as it is brewed hot with a lesser quantity of water than the original recipe. It is then poured over ice. The taste of these two is similar but the cold brew is less acidic than iced coffee.

Nectarines and peaches

Now, this pair is almost identical and are also used interchangeably while cooking. The only difference between these two is that peaches have a variant in them that makes them soft skinned that is sometimes fuzzy. On the other hand, nectarines have a fuzz-free and smooth skin. Also, they are smaller in size and more firm than peaches by the structure.

Bananas and plantains

Plantains are a close cousin of banana family but are used green. Bananas have a higher content of sugar and plantains have a high amount of starch. Plantains are better if you considering to cook them. They are more like a vegetable than a fruit or snack. Bananas on the hand can be used as a fruit or snack both.

Ice cream and gelato

Ice cream uses milk, cream, sugar, and eggs for its rich texture. It is exposed to air, which gives it a fluffy texture. Gelato uses a similar base but has a much higher content of milk but less cream and eggs in its recipe. It has less air, which makes its texture denser and not fluffy. Ice cream is served cold and gelato is served at a warmer temperature.

Are there more food pairs that confuse you? Share your views in our comment section below.

Areeba Hussain

The author is a Medical Microbiologist and a healthcare writer. She is a post-graduate of Medical Microbiology and Immunology with distinction. She is an author of six research papers and currently working as a research associate in a Research Lab.

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