What is the niora pepper?

Niora pepper (also known by its real name Nora pepper) is a key ingredient in Spanish cuisine. It is a small chilli pepper, fruit of the plant : Nora (Niora in Catalan) of the Capsicum annuum variety.

Although native to South America, Niora is also cultivated in Spain in the region of Murcia and Alicante.

The Niora pepper is a small red pepper with little heat. It has a score of 2 on the Scoville scale. However, its taste brings character to your cooking.

David Vanille's choice: I have chosen to present you a crushed Niora chilli pepper from Spain dried and smoked according to tradition. You will appreciate its moderate spiciness and slightly sweet flavours. Ideal to spice up your dishes without anaesthetizing your palate.

The harvest of Niora chilli pepper

In Spain, Niora chilli pepper is harvested by hand. It reaches its full maturity in October and November. Once the fruits of the plant are harvested, they are made into rosaries that are dried and then smoked in oak wood for 10 to 15 days. This process of drying and smoking peppers is a tradition in Spain.

The Niora pepper develops smoky and fruity scents. On the palate, the combination of smoke and fruit works wonderfully.

The differences between Niora pepper and Espelette pepper

Both piment niora and piment d'Espelette have a low to medium intensity spiciness and are often dried as a rosary. While the Espelette chilli pepper develops hay, tomato and roasted pepper scents, the Niora chilli pepper is recognizable by its sweet and fruity flavours combined with a smoky aroma.

The origins of the Niora pepper

Niora chilli pepper has its origins in South America. The Aztecs already cultivated this plant and ate its fruits daily. It was used in cooking but also as a remedy.

In the 14th century, the conquistadors brought back Niora chilli pepper from their journeys. The Niora plant grew perfectly in the sun and its cultivation has lasted over time. Today, Niora pepper is a common spice in Spain.

Niora chilli pepper nowadays

This small, round, red pepper is also grown in Morocco. The average yield of this crop is 2 to 5 tons per cultivated hectare. In fact, more than 6,000 tonnes of chilli are consumed in Morocco each year, making it the most widely sold spice in the country.

Other uses of chilli pepper

• rich in vitamins A, C, B6 and K
• source of iron
• rich in copper and manganese
• a digestion aid
• diuretic

Good to know : Chillies can cause haemorrhoids and heartburn if eaten in too high a dose.

How to use in the kitchen?

The Niora pepper is truly a star of Spanish cuisine and is also used a lot in Moroccan cuisine. It is eaten in its original form (cut into pieces), crushed like the Niora chilli pepper I have selected for you, or as a niora chilli powder

In Spain, it is notably used in the composition of chorizo, which gives it its red-orange colour and perfume. It is also found in paella, typical red sauces such as sofregit.

Niora pepper is also used in marinades for white meat and fish. It can also be used to spice up mayonnaise and is perfect for seasoning a pan-fried vegetable dish. In short, a must in South Mediterranean cuisine.

Our recipe ideas with Niora pepper

Would you like to discover all the flavour and controlled spiciness of the Niora chilli pepper? From the starter to the dessert, I propose you a menu where this crushed Spanish chilli pepper is in the spotlight.

The starter: Shrimp tomatoes with spicy mayonnaise

A quick cold starter to make with a little spice! Cut off the tops of your tomatoes and empty them. Preserve the flesh. Choose grey or pink shrimp. Season with salt and pepper and mix them with the tomato flesh. Add a pinch of chilli per tablespoon of mayonnaise. Mix your shrimps with the mayonnaise and garnish your tomatoes. Serve chilled with a good fruity white wine.

The dish: Turkey and vegetable stir-fry with chilli pepper

Here is a dish of the day with Mediterranean accents that is easy to make. Marinate your turkey stir-fry in spicy olive oil for a few hours. To do so, add half a spoonful of Nioraconcassé chilli pepper, salt and thyme to 15 cl of oil. Leave to rest in a cool place. Cut peppers into strips and slice an onion. Fry them in a little oil. Cook raw in a frying pan. Grill your turkey stir-fry and serve.

Dessert: Madeleines with Niora chilli pepper

While the chilli pepper blends perfectly with chocolate, it also adds a little spice to classic cakes. Add a pinch of chilli to your Madeleines. You can also cut and grill raw ham or bacon into small pieces and incorporate them into your preparation. Delicious as an aperitif or with a well-salted salad.

How to store crushed Niora chilli pepper?

Like all spices, crushed Niora pepper can be stored in a cool, dry place. Prefer an airtight container and store away from light. Your chilli pepper will then retain all its flavour.