Belgian Cara-Pils and Carapils

ok...probably should have asked this a long time ago, but here it goes. what is up with the "Cara" grains? and dextrin malt is different correct? i'm completely lost on this. i see recipes that call for Carapils (dextrine malt) or Belgian cara-pils or caramunich and so on.

thanks in advance

I could type but BYO can explain it with less effort.

http://***********/mrwizard/776.html

The American Carapils is a malt that adds body and mouthfeel to a beer. I believe the name is a trademarked prodduct of Briess Malting. Malto-dextrine powder is a similar thing, but not a grain. European cara malts are similar to the Crystal or Caramel malts in the fact that they are stewed so that they convert in the husk before roasting. They also add sweetness and body and color depending on the roast. They come from, or are at least similar to their parent base malts in name, Pilsner, Vienna, Munich...Carapils, Caravienne, Caramunich.

thanks! i tried to search, but i never seem to get anywhere with it

From the horse's mouth...

http://www.briess.com/brew/products.shtml#carapils