Romesco and muhammara are both deep orange, slightly chunky sauces that are used to accompany meat and fish or as a dip for vegetables and bread. While these sauces have similar appearances and are used in similar ways, there are some key differences between them that makes it clear that they are far from the same.

Originating from the Catalonia region of Spain, romesco sauce uses a base of red peppers, tomatoes, garlic, onion, bread, and spices, and typically isn’t spicy, though there are variations that can include ñora chilis or other extras like almonds. It is traditionally served as a dip for grilled calçots, a type of onion similar to scallions.

From Aleppo, Syria, muhammara sauce is spicier than its Spanish cousin, made of red peppers, garlic, olive oil, chili peppers, and walnuts instead of almonds. It uses aleppo peppers instead of ñora peppers and features pomegranate molasses as a key ingredient, which makes it a bit spicier and sweeter than romesco sauce.