Origin: Spain.
Origin: Spain.
Origin: Spain
Packaging: 30g in a convenient jar with dispenser.
Packaging: 30g in a convenient jar with dispenser
Niora peppers belong to the family of peppers, they are dried in the sun just like chorizo peppers. Although they are also used fresh, their most prized form is dried. The ñora is widely used in the Mediterranean area especially for sauces, rice or fish "suquet"
-It is used for the preparation of paprika which is used as condiment for various dishes. It is very common as an accompaniment to fried eggs, as a dressing for some salads and in the north of Alicante a delicious dish is made from ñora, the pericana.
At the arroces Alicante and Murcia gives them a very characteristic color and flavor (red and orange). It is highly recommended to sauté the ñora before adding the ingredients and leave it to rest, or take advantage of its pulp by removing the stalk and seeds, and sautéing it in hot water for ten minutes before extracting the pulp with a knife and adding it to the sauce.
-In Catalonia it is also used in sofrites and rice dishes, but above all it is the main and characteristic ingredient of the Romesco sauce, which dresses the typical xató salad and combines so well with all kinds of vegetables, meat and fish that, along with allioli, it is never missing at Catalan barbecues. It is also the characteristic ingredient of the salsa de calçots that is prepared at calçotades
-In the city of Cartagena, they are often called dry balls, and are one of the basic ingredients of the most representative dish of the city: the Caldero.
They are also used as a main ingredient in the Caldero
Calçots
Their use in cooking as a condiment is becoming increasingly popular and can be found more and more in modern kitchens in Spain.
Its powerful and unique flavour, as well as the colouring it gives to rice dishes, stews and sauces, gives it a very favourable position in popular Spanish cuisine.
Using ñoras in the kitchen is not something complicated, just as we are used to its first cousin paprika, pepper, thyme... or always have onions and garlic on hand every kitchen pantry should have choricero peppers and ñoras as they are part of our gastronomic culture
