Small, round and dark red, ñora peppers are one of those traditional ingredients that can transform a dish with only a small amount. Although they are commonly used in many Spanish kitchens, they are still relatively unknown outside Spain.
But what exactly are they, what do they taste like and how are they used?
What is a ñora pepper?
A ñora is a small, round, deep-red pepper that is dried and used as a seasoning. It is particularly important in the cuisine of eastern Spain, especially in Murcia, Alicante and Catalonia.
Once dried, its skin becomes dark red and wrinkled. The most valued part is the flesh inside, which is used to add flavour, aroma and colour to many recipes.
Are ñora peppers spicy?
Ñora peppers have an intense, slightly sweet flavour with considerable depth, but they are generally not spicy.
They should not be confused with chillies or other hot dried peppers. Their purpose is not to add heat, but to enrich the flavour of a dish and give it greater depth.
This makes them particularly interesting for rice dishes, sauces, stews and fish recipes.
Which dishes use ñora peppers?
Ñora peppers are used in many traditional Spanish recipes. Some of their best-known uses include:
- Rice dishes and paellas.
- Fideuà.
- Alicante-style salmorreta.
- Romesco sauce.
- Fish stews and other fish preparations.
- Suquet and other seafood recipes.
- Sofritos and cooking bases for different dishes.
Their flesh combines easily with sauces and sofritos, adding a more intense flavour without overpowering the other ingredients. The Spanish Ministry of Agriculture highlights that dried ñora peppers help enhance the flavour, colour and aroma of many stews. Spanish Ministry of Agriculture, Fisheries and Food
How do you remove the flesh from a ñora pepper?
Before using a dried ñora pepper, it normally needs to be soaked to soften its flesh.
The process is simple:
- Remove the stem and seeds.
- Place the ñora pepper in warm or hot water.
- Leave it to soak until the skin has softened.
- Open it and place it skin-side down.
- Gently scrape the inside with a spoon or knife.
- Add the flesh to the sofrito, sauce or dish.
The skin is discarded and only the flesh is used. Alternatively, ready-to-use ñora pepper paste is also available and can be added directly to the recipe.
Are ñora peppers and choricero peppers the same?
Although both are dried red peppers used in Spanish cuisine, they are not exactly the same.
Ñora peppers are small and round, while choricero peppers have a longer shape. They also have different flavour profiles and are associated with different regional culinary traditions.
However, in some recipes they can be used as substitutes when the original ingredient is unavailable. For a truly authentic result, it is preferable to use the pepper specified in each recipe.
A small ingredient with plenty of flavour
Ñora peppers demonstrate that large quantities are not always necessary to give a recipe personality. Their intense, slightly sweet flavour helps create more aromatic bases and gives many Spanish dishes their traditional character.
For Spanish and Mediterranean restaurants, they are also a simple way to achieve a more authentic flavour in rice dishes, fideuà, sauces and fish recipes.
Ñora peppers for food professionals in Europe
At BR Spanish Gourmet, we supply ñora peppers and more than 3,500 Spanish products to restaurants, gourmet shops and distributors across Europe.
Our customers can combine different product categories in one order: rice, preserves, olives, charcuterie, cheese, oils, seasonings, beverages and many other products.
One supplier, one mixed order and one delivery.
To check our professional prices, register on our website or contact our team.