The difference between caramel and crystal malts

So I've been trying to find a definite answer on this.

My current understanding is that caramel and crystal are basically the same... only certain regions of europe refer to this type of malt as caramel, and the british call it crystal. In essence though, they are basically the same.

I think even wikipedia says that crystal malts are sometimes just called caramel malts.

I got curious because my LHBS will have crystal on the product tag, yet the actual product will say caramel malt on the bag. I'm assuming they are interchangeable?

They're the same thing. No worries.

For the pedantic, there's Noonan, New Brewing Lager Beer pg 119:

Crystal and caramel (caramalt, carastan) malts are similar products, but they should not be considered interchangeable. Caramel malts have a higher moisture content, are not completely saccharified, and are not kilned to the point that the endosperm is entirely vitrified/glassy.

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