Somebody is cooking right now. What replaces smoked paprika, or whether sweet will do instead of hot, gets asked with a pan already warming. Being useful in that minute buys a reputation that outlasts the meal.
The variety question is asked endlessly. Which type a dish needs, what bittersweet actually means and how hot hot really is are questions almost nobody answers properly, and doing so makes a producer the reference.
Food businesses search differently. Kilos, food-service packaging, colour values and batch consistency belong to sourcing rather than to cooking, and one of those enquiries outweighs a hundred tins.
Authenticity is searched deliberately. People looking for a specific origin have usually eaten something abroad and want the same thing, and provenance stated clearly reaches them where an adjective does not.