If you like slightly spicy dishes, Niora chilli pepper is made for you! Its sweet and fruity flavours will bring the Spanish sunshine to all your dishes. Let this sweet pepper, still too little known in your kitchen, quickly become a must.
Food pairing: White and red meat, fish, shellfish, eggs, tomato sauce, vegetables, desserts.
Packaging: 25g resealable bag - aroma preservation.
"Niora 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 pepper, the fruit of the plant: Nora (Niora in Catalan) of the variety Capsicum annuum.
Although native to South America, Niora is also grown in Spain in the Murcia and Alicante regions.
Niora pepper is a small red pepper with a low spiciness. He has a score of 2 on the Scoville scale. However, its taste adds character to your kitchen.
David Vanille's choice: I have chosen to present you with 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, Niora pepper is harvested by hand. It reaches 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.
Niora chilli pepper develops smoky and fruity scents. In the mouth, the combination of smoked and fruity flavours works perfectly.
Both the niora and Espelette peppers have a low to medium intensity spice and are often dried in a rosary. If Espelette chilli pepper develops hay, tomato and roasted pepper scents, Niora chilli pepper is recognizable by its sweet and fruity flavours 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 develops perfectly in the sun, its cultivation has lasted over time. Today, Niora pepper is a common spice in Spain.
This small round and red pepper is also grown in Morocco. The average yield of this crop is 2 to 5 tonnes per hectare cultivated. In fact, more than 6,000 tons of chilli pepper are consumed in Morocco every year, making it the most widely sold spice in the country.
Good to know: Pepper can cause hemorrhoids and heartburn if consumed in too high a dose.
Niora Pepper is truly a star of Spanish cuisine and is also widely used in Moroccan cuisine. It is consumed in its original form (cut into pieces), crushed like the Niora pepper that I have selected for you or in the form of niora pepper powder
In Spain, it is used in particular in the composition of chorizo, it is it that gives it its orange-red colour and fragrance. It is also found in paella, typical red sauces such as sofregit.
Niora pepper is also used in marinades for white meats and fish. It can also be used to spice up mayonnaise and is perfect to spice up a vegetable pan. In short, an essential part of 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 offer you a menu where this crushed Spanish chilli pepper is highlighted.
A quick cold starter to make that is a little spicy! Cut the top off your tomatoes and empty them. Keep 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 shrimp 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 sautés in spicy olive oil for a few hours. To make it add to 15 cl of oil half a spoon of crushed Nioracasse pepper, salt and thyme. Let stand 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 sausages and serve.
If the chilli pepper blends perfectly with chocolate, it can also bring a little pep to classic cakes. Add a pinch of chilli to your Madeleines device. You can also cut and grill raw ham or bacon into small pieces and incorporate them into your preparation. A delight as an aperitif or with a well-vinegarized salad.
Like all spices, crushed Niora chilli pepper can be stored in a cool, dry place. Prefer an airtight container and storage away from light. Your chilli pepper will thus retain all its flavours.
Delphine D. published the 27/12/2019 following an order made on 18/12/2019
Belle couleur, pas encore testé
Regina D. published the 26/12/2019 following an order made on 08/12/2019
Vincent B. published the 18/12/2019 following an order made on 11/12/2019
Epice de qualité, parfum extra, très belle découverte
Dominique M. published the 01/12/2019 following an order made on 23/11/2019
Murielle B. published the 15/11/2019 following an order made on 05/11/2019
Jules D. published the 04/10/2019 following an order made on 26/09/2019
pas encore goute mais quel parfum
Severine C. published the 27/09/2019 following an order made on 17/09/2019
Je découvre pas encore testé, mais super parfum.
Comment from David Vanille the 27/10/2019
En bouche, c'est un piquant fumée et sucrée. Je l'adore et l'utilise en topping sur mes recettes pour "un effet gastronomie facile" :-) Je suis heureux que ma qualité répond à votre exigence et attentes ;-) Passez une excellente journée, Au plaisir, David : Votre chercheur d'épices, le meilleur des plantations