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Lovers of slightly spicy dishes(very lightly spicy), Niora pepper is for you! Its sweet and fruity flavors will bring the Spanish sun to all your dishes. Let this mild pepper enter your kitchen, it will quickly become an essential.
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White and red meat, fish, shellfish, eggs, tomato sauce, vegetables, desserts
Origin - Plantations
The Niora pepper (also known as Nora pepper) is a key ingredient in Spanish cuisine. It is a small pepper, fruit of the plant : Nora (Niora in Catalan) of the Capsicum annuum variety.
Althoughnative to South America, the Niora is also grown in Spain in the region of Murcia and Alicante.
The Niora pepper is a small red bell 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 chose to present you a crushed Niora pepper from Spain dried and smoked according to the traditions. You will appreciate its moderate spiciness and its slightly sweet flavors. Ideal to spice up your dishes without numbing 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 strings that are dried and then smoked over 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.
The niora pepper and the Espelette pepper have both a spiciness of low to medium intensity and are often dried in strings. If the Espelette pepper develops scents of hay, tomato and roasted peppers, the Niora pepper is recognizable by its sweet and fruity flavors combined with a smoky aroma.
The Niora pepper has its origins in South America. The Aztecs already cultivated this plant and consumed 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 travels. The Niora plant thrives in the sun, so its cultivation has endured over time. Today, the Niora pepper is a common spice in Spain.
This small round red pepper is also cultivated in Morocco. The average yield of this crop is 2 to 5 tons per cultivated hectare. Moreover, more than 6,000 tons of chilli pepper are consumed in Morocco every year, which makes it the most sold spice in the country.
The Niora pepper is truly a star of the Spanish cuisine and is also widely used in Moroccan cuisine. It is consumed in its original form (cut into pieces), crushed as the Niora pepper that I selected for you or in the form of niora pepper powder.
In Spain, it is used in the composition of chorizo, which gives it its orange-red color and its fragrance. It is also found in paella, typical red sauces like sofregit.
The Niora pepper is also used in marinades of white meats and fish. It can also be used to spice up mayonnaise and is perfect to spice up a pan of vegetables. In short, it is an essential ingredient in South Mediterranean cuisine.
Would you like to discover the full flavor and controlled spiciness of Niora pepper? From appetizers to desserts, I propose a menu where this crushed Spanish chili pepper is honored.
A quick cold starter with a little spice! Cut the tops off your tomatoes and scoop out the flesh. Keep the flesh. Choose grey or pink shrimp. Season with salt and pepper and mix with the tomato flesh. Add a pinch of chili pepper for each tablespoon of mayonnaise. Mix your shrimp with the mayonnaise and garnish your tomatoes. Serve chilled with a good fruity white wine.
Here's an easy Mediterranean dish of the day. Marinate your turkey in spicy olive oil for a few hours. To do this, add half a spoonful of Nioraconcassé pepper, salt and thyme to 15 cl of oil. Let it rest in a cool place. Cut the peppers into strips and chop an onion. Fry them in a little oil. Cook in a frying pan. Grill your turkey stir-fry and serve.
While chili goes perfectly with chocolate, it can also add a bit of a kick to classic cakes. Add a pinch of chili to your Madeleines. You can also cut and grill some raw ham or bacon in small pieces and add them to your preparation. A delight as an aperitif or with a well-vinegarized salad.
Like all spices, crushed Niora pepper should be kept in a cool, dry place. Use an airtight container and store away from light. This way, your chili pepper will keep all its flavors.
Based on 72 customer reviews
published the 24/08/2023
following an order made on 02/08/2023
published the 24/08/2023
following an order made on 22/07/2023
Vraiment très doux, pour ceux qui n'aiment pas le piquant, trop doux à mon goût.
published the 25/07/2023
following an order made on 30/06/2023
published the 07/11/2022
following an order made on 09/10/2022
Très bon résultat en cuisine
published the 25/10/2022
following an order made on 07/10/2022
Doux et goûteux ????
published the 30/07/2022
following an order made on 17/07/2022
Super piment pas trop fort. Idéal pour relever un plat sans le gâcher
published the 14/07/2022
following an order made on 19/06/2022
une épice au saveur d'enfance
published the 07/05/2022
following an order made on 17/04/2022
après cette découverte, je l'utilise dans tous mes plats
published the 23/03/2022
following an order made on 24/02/2022
un juste milieu pour sa force - je l'ai apprécié
published the 14/03/2022
following an order made on 02/03/2022
Ni trop peu, ni pas assez … il relève les plats sans tout arracher…