Lovers of slightly spicy dishes, the Niora chilli pepper is made for you! Its sweet and fruity flavours will bring the Spanish sunshine to all your dishes. Let this sweet chilli pepper, which is still too little known in your kitchen, enter your kitchen, it will quickly become a must.
Pairings in the kitchen: White and red meat, fish, shellfish, eggs, tomato sauce, vegetables, desserts.
Origin : Spain
Packaging: 20g resealable bag - conservation of aromas.
"Niora chilli pepper seduces with its sweet and slightly smoky aromas"
Warning: Last items in stock!
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 grown 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.
In Spain, the Niora 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. In the mouth, the combination of smoky and fruity works wonderfully.
Niora chilli pepper and Espelette chilli pepper both have a spiciness of low to medium intensity 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 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 pepper from their journeys. The Niora plant grew perfectly in the sun and its cultivation lasted over time. Today, Niora pepper is a common spice in Spain.
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.
Good to know: Chillies can cause hemorrhoids and heartburn if consumed in too high a dose.
The Niora chilli pepper is truly a star of Spanish cuisine and is also widely used 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 to spice up a pan-fried vegetable dish. In short, it is a must in southern Mediterranean cuisine.
Would you like to discover all the flavour and controlled spiciness of Niora chilli pepper? From the starter to the dessert, I propose you a menu where this crushed Spanish chilli pepper is in the spotlight.
A quick cold starter to make with a little spice! Cut the top of your tomatoes and empty them. Keep the flesh. Choose grey or pink shrimps. 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.
And 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.
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.
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.
Jacques L. published the 08/07/2020 following an order made on 26/06/2020
une vraie découverte, très légèrement piquant donne une belle couleur au plat et une saveur d'épices douces
BERNADETTE L. published the 04/07/2020 following an order made on 06/06/2020
Produit de qualité
Catherine L. published the 26/06/2020 following an order made on 07/06/2020
Juste équilibre entre piquant et parfum
Philippe S. published the 10/06/2020 following an order made on 28/05/2020
non encore essayé
Ornella B. published the 07/06/2020 following an order made on 26/05/2020
Parfait pour le poisson et les oeufs. Je recommande vivement
Virginie L. published the 26/05/2020 following an order made on 14/05/2020
Daphnee R. published the 11/05/2020 following an order made on 29/04/2020
Nina Z. published the 06/05/2020 following an order made on 24/04/2020
Très bon goût, belle découverte
Gundega K. published the 02/05/2020 following an order made on 21/04/2020