spice advice: ñora
The ñora pepper, a close relation of the bell pepper, is a sweet heart-shaped red pepper (soon to be your sweetheart!) that is native to the Valencia region of Spain. It’s believed to have arrived via Columbus who left a varietal with the Spanish monks of the Yuste monastery who then shared it with another congregation in La Nora in the Murcia region. These rich earthy flakes are calling for your air friar!
Ñoras are the most commonly used chilli peppers in Spanish cuisine and a large majority become pimentón dule or sweet paprika. Spanish pimentón (which just means paprika) can be spicy, smoky, sweet, or even bittersweet, depending on pepper variety and drying process. Ñoras lend not only that familiar fire engine red color but add intense sweetness to soups and stews, including Bacalao a la Vizcaina (a Basque-style codfish stew), to paella and to sauces like traditional romesco.
Get your ñora flake fix on by making your own mojo picón (possibly the next Pantone color of the year?) and serve with smashed or mashed potatoes. It pairs beautifully with all types of seafood and we suggest making ñora chilli mussels fancy Friday a regular thing. Transform your everyday snacks into delightful tapas with our ñora chilli flakes.