Ñoras

Ñoras are a type of pepper, specifically a cultivar of the chili pepper species Capsicum annuum. They are small, round, and typically red when dried, though they can also be found fresh. Ñoras are native to Spain and are a staple in many Spanish dishes, particularly in regions like Catalonia and Aragon.

The dried ñora pepper is characterized by its slightly sweet, fruity, and subtly smoky flavor. It is not usually eaten whole due to its hard texture and a moderate level of heat, which is generally mild. Instead, the dried peppers are often rehydrated and their pulp is scraped out and used as a flavoring agent. This pulp is a key ingredient in many traditional Spanish sauces and stews, adding depth and a distinctive aroma.

Ñoras are frequently used in dishes such as romesco sauce, a popular Catalan sauce made with tomatoes, garlic, nuts, and ñora pulp. They are also incorporated into rice dishes like paella and various meat and fish preparations. The flavor they impart is distinct and highly valued in Spanish cuisine. The fresh ñora pepper is less common and has a different flavor profile, often being more vegetal and less intensely flavored than its dried counterpart.