Dried Nora Chiles
Dried Nora Chiles
What are Nora Peppers
Nora Pepper (pronounced "NOR-a"), Capsicum annuum, are also called nyora peppers, nora chiles, or nora spice.
There are approximately 5 Dried Nora Peppers per ounce.
Closely related to bell peppers, Nora Pepper's appearance is somewhat like Cascabel Chiles. With a heart-shaped body (approximately 1" tall by 1" wide), they are round, resembling a small hat with a glossy, wrinkled flesh that is red to dark red in color. Native to the Valencia region of Spain, these are the most used chile peppers in Spanish cuisine. These are the peppers used in traditional Romesco sauce.
What do Nora Peppers Taste Like
Nora Peppers have a rich, sweet flavor with an earthy taste.
Are Nora Peppers Spicy
These chiles are considered a mild heat chile and come it at 500 SHU (Scoville Heat Units).
How do You Use Nora Peppers
Nora Chiles is rarely used fresh, and they impart a deep red color to dishes whether used whole, sliced or crushed. Nora peppers are used in crab cakes, chorizo sausage, rice dishes like arroz a banda and paella, mashed potatoes, Romesco sauce, soups, stews, and sautéed vegetables. They also pair well with chicken and seafood, especially cod, octopus and rockfish. One of our favorite recipes using Nora chiles is Swordfish with Romesco Sauce.
We recommend you remove the seeds prior to using as the core of the chile pepper contains a large amount of seeds which will leave a bitter flavor.
To rehydrate, rinse these chiles off with warm water and then soak in hot water for 10 minutes. Once rehydrated, dice, or puree and add to a recipe. You can also add directly to recipe with enough liquid that will cook at least 10 minutes.
What is Nora Paste
Nora paste is the base for Romesco sauce and also a key ingredient for many fish dishes, rice and stews.
Nora Pepper Substitution
You can substitute Cascabels (1,000 – 2,500 SHU) for the Nora peppers (500 SHU). But be aware of the difference in heat.
History of Nora Peppers
The Nora chile is primarily used to make pimentón (a type of Spanish paprika) in Murcia and to season dishes. Columbus brought back numerous Capsicum annuum chiles from his voyage to the New World, and it is believed that he left the early ancestor of this chile with the Spanish monks of the Monastery of Yuste, in the small village in the Extremadura region that was known as San Yuste, and today is known as Cuacos de Yuste. The monks shared the chile with their brothers in the congregation of La Nora in Murcia, which is where it gets its name1. The monks concentrated the production of chiles in the orchards of the current districts of Guadalupe and La Ñora. It was in the small town of La Nora where one of the first grinding mills was constructed to produce paprika. This mill is known as the Casianos mill2.
There are two major regions in Spain where paprika is grown today – the Extremadura region and in Murcia’s Guadalentin Valley. The chiles used to make Spanish paprika have noticeable differences depending on the region they are grown. The chiles used in the Extremadura region are the Bola and the Ocales varieties. In Murcia, the Bola and the Nora peppers are dominant3.
Smoked Spanish paprika is also known as Pimenton de La Vera and comes from the La Vera province in Extremadura. The smokiness of La Vera Paprika is the result of its unique processing method. It has long been smoke-dried because of the weather in the La Vera region, which can be rainy around harvest time. Chiles grown in the Murcia region are typically sun dried.
Nora Pepper Cultivation
Nora peppers are grown for bright red colored paprika and its intense sweet flavor. This chile grows best in an arid climate4. The Nora chile plants are bushy, they can be just over 2 feet tall and 20 inches across.
Seeds are planted in January and between the months of April and May are transplanted to the field, with irrigation occurring every 15-20 days as needed to keep the soil from drying out. The fruits grow in clusters and mature from green to a bright red color. When the fruit has reached the peak color, the largest possible size, is still fresh looking and has not started to wilt, it is ready for harvesting by hand. Depending on the growing season harvesting begins between August and September but the last pass through the fields may be as late as January5. The collection frequency is every 20 days, with about 3-6 passes per plant per season. Traditionally, the freshly harvested peppers have been sun-dried on straw mats while more recently mechanical drying has become more common.
Nora chile aficionados believe that chiles from Guardamar del Segura, a municipality of the province of Alicante located at the mouth of the river Segura in southern Valencia, Spain, produces the highest quality chile. In this area the farmers dry their chiles in solar tunnel dryers directly over hot sand, which retains their heat and produces even drying6.
Where are Our Nora Peppers From?
|Also Called||Nyora peppers, nora chiles, or nora spice|
|Recommended Uses||Use in crab cakes, chorizo sausage, paella, romesco sauce, soups, stews and sautéed vegetables. They also pair well with chicken and seafood.|
|Flavor Profile||Nora Peppers have a rich sweet flavor with an earthy taste|
|Scoville Heat Units||500 SHU|
|Botanical Name||Capsicum annuum|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||1-2 Years|
|Country of Origin||Spain|
|Dietary Preferences||Gluten Free, Kosher, Non-GMO|
Hungry for More Information
1, 5 Ñora | Foods and Wines from Spain. (n.d.). Foods and Wines from Spain. Retrieved February 13, 2022.
2, 4 Portillo, G. (2020, September 14). nora. Jardineria On. Retrieved February 13, 2022.
3 Bray, M. (2019, September 6). Spanish Paprika 101: Much More Than Smoked . PepperScale. Retrieved February 14, 2022.
6 Presilla, M. E. (2017). Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor (Illustrated ed.). Lorena Jones Books.
Serving Size1 chile, 3g
Amount Per Serving
% Daily Value*