Lovers of slightly spicy dishes, it is 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: 25 gr
Other names: Capsicum annuum, pepper-flower
Origin - Plantations: Spain
"A sweet, sweet and slightly smoked chilli pepper"
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During your stay in Alicante, you filled up with memories! Your eyes were delighted with this magnificent typical architecture through your visits to the medieval castle of Santa Barbara, the Cathedral of Saint Nicolas and the Plaza de San Cristobal. Your ears have been spoiled by listening to the many concerts that animate the city. Your skin has benefited from the sun's rays and the fine sand of the Postiguet Beach. As for your nose and mouth: they were seduced by the flavours from the Central Market, the tapas you could taste at any time and local specialities such as all i pebre. Your taste and smell have been marked above all by the discovery of a key ingredient in Spanish cuisine: Niora Pepper.
This small pepper is grown throughout the Iberian territory, but more specifically in the Murcia and Alicante regions.
The plant on which this pepper grows is called Niora. It is an annual plant native to South America. It is in the form of a red pepper with curves as soft as its spiciness (it is located at 2 on the Scoville scale). But make no mistake about it: while its spiciness is relatively discreet, it is sufficient to spice up all your dishes.
This pepper is harvested by hand between October and November, once it has reached full maturity. It is then dried and smoked after having put it in the form of rosaries, with a traditional oak wood process, for 10 to 15 days.
Niora Pepper is truly a star of Spanish cuisine and is also widely used in Moroccan cuisine.
Its sweetness and delicious fruity and smoky flavours are invitations to taste in many dishes. It is often compared to Espelette chilli pepper because of its extremely discreet spiciness, but in terms of flavours, you will find that it is a completely different journey that Niora chilli pepper invites you on.
I offer it in its crushed form so that it can be used as easily as possible in all your preparations. It is in this form that it is traditionally incorporated into typical Spanish dishes.
The visual representing a reddish-brown monochrome will immediately remind us of the warmth of Spain, its inhabitants and its dishes. On the nose, you will instantly find the smoky and fruity aromas that will blend together. Then, once in the mouth, the smoky, fruity flavours will come into play, and finally the sweet aromatic will develop for a beautiful length in the mouth.
In Iberian gastronomy, it is found in particular in the preparation of the famous chorizo (because of its colouring and flavour) and many other delicatessen products, in all rice dishes (including paella), in sofregit (tomato sauce which is the basis of many local dishes) or in caldo colorao.
If its origin and success are mainly concentrated in the southern Mediterranean regions, Niora chilli pepper will find its perfect place in your daily cooking. Indeed, it will allow you to prepare many marinades for your white meats or fish, to season your simmered dishes but also your sauces such as mayonnaise, to flavour your pan-fried vegetables
You can also use its sweet flavours to incorporate it into your sweet and savoury dishes or even into certain pastries.
I advise you to integrate it at the very end of the cooking process in order to preserve its full aromatic palette.
Niora chilli pepper surprised you with its sweetness combined with its pronounced flavours? It has other surprises in store for you related to its use. Discover it through recipe ideas that you can extend the list according to your desires
Spice up your meat and fish
The smoky flavours of Niora Pepper will give your white and red meat dishes Mediterranean accents that will warm up your meals. Sprinkle a little Niora Pepper over when making a delicious Goulash, Niora Pepper Turkey Stir-Fry or tasty Niora Pepper Rolled Veal Cutlets.
Fish and shellfish will develop special flavours alongside Niora chilli pepper. This spice will allow you to prepare a delicious Tajine of Sea Bream and Courgettes, Chipirons with Niora Pepper or a Brandade of Rouget with the same Pepper.
To accompany your shellfish and cold fish, do not hesitate to sprinkle a spoonful of Niora Pepper in your mayonnaise.
You can also revisit your egg dishes with this spice. So, include it in your omelette preparation, sprinkle it over a boiled egg or a fried egg with a hint of fresh cream, and enjoy!
Reheat your vegetable and rice dishes
Whether raw or cooked, vegetables will have very special flavours when in contact with Niora chilli pepper. You can crush it above your summer salads, or even in a Red or Green Gaspacho. You can also integrate this chilli pepper into a delicious Onion and Niora chilli custard, a tasty dish of Linguines with cherry tomatoes and Niora chilli pepper. In the heart of autumn, you can also enjoy the warm flavours of Niora Pepper by adding it to a Potimarron Velvet.
Use it, of course, in your best Paëllas, but also in all your rice dishes, such as a Risotto.
Bewitch your desserts
Niora chilli pepper will also transform your desserts thanks to its fruity and sweet flavours. This spice will enhance your cakes such as Niora Chilli Madeleines, Fondant un Chocolat, or Chilli Muffins.
This chilli pepper will also excel in your fruity and cold desserts: I invite you to try a Lemon and Niora chilli sorbet. When the warmth of Spain comes to meet your frozen desserts, the wedding is fabulous.
Niora, the plant on which Niora Pepper grows, has its origins in the regions of South America. Indeed, it was already cultivated by the Aztecs who used it daily, both for cooking and for its benefits. The trace of this plant can be found in writings dated back to the 14th century. The conquistadors, having been seduced by the flavours of this pepper, chose to bring this plant back to Spain in order to cultivate it, especially in the Murcia and Alicante regions. Today, Niora pepper is used daily in Iberian cuisine, it is, along with Pimenton, the main spice of the latter.
Niora pepper has antioxidant qualities due to its capsaicin content.
It is also an important source of vitamins A and C, which contributes to a balanced diet aimed at restoring optimal health.