ñora

The ñora is a variety of chili pepper native to Spain, particularly associated with the Mediterranean region. It is a small, round pepper, typically dried before use. When dried, the ñora turns a deep red color and develops a sweet, slightly smoky, and subtly bitter flavor. It is not typically eaten whole or as a fresh ingredient due to its hard texture and concentrated flavor.

Ñoras are primarily used in Spanish cuisine to impart a distinctive aroma and taste to dishes. They are often rehydrated by soaking in warm water, and then the pulp is scraped out and used as a base for sauces, stews, and marinades. The seeds and skin are usually discarded. This pepper is a key ingredient in many traditional Spanish recipes, including paella, zarzuela de mariscos (seafood stew), and various sofritos. Its mild heat makes it a versatile flavoring agent rather than a spice for adding significant spiciness.