"Ingredient selection and use" is intended to cover things like this; the differences between two versions of an ingredient are part of how you select it.
It's hard to be that concise without leaving it a little ambiguous, but the idea is that we take questions about ingredients in a culinary context, for example:
- how to select an ingredient (ripe fruit, fresh vegetables)
- about attributes of an ingredient (descriptions or differences)
- how to prepare an ingredient (peeling, basic cooking techniques)
But you can't ask about things outside culinary topics, for example:
- how to grow an ingredient, though there is Gardening for that
- how to eat an ingredient
- health/nutrition of an ingredient
(these lists are not meant to be exhaustive either)