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Nora Pepper
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.
What are Nora Peppers
Closely related to bell peppers, Nora Pepper's appearance is somewhat similar to 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 commonly used chile peppers in Spanish cuisine. These are the peppers used in traditional romesco sauce.History of Nora Peppers
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 Yuste monastery. These monks then shared it with their brothers in the congregation of La Nora in Murcia, which is where it gets its name. Today, Nora Peppers are primarily cultivated in the Valencia region, which is located on the east coast of the Iberian Peninsula fronting the Gulf of Valencia on the Mediterranean Sea.Nora Pepper Cultivation
80% of Nora peppers are grown for bright red colored paprika and its intense sweet flavor. The Nora chile plants grow just over 2 feet tall. Harvesting typically takes place between August and September but can be delayed until January (depending on growing conditions of that season). The Nora Peppers are ready to be picked once they have matured to the red-blood color and the fruit has acquired the largest possible size and is fresh and free from wilting. The collection frequency is every 20 days, with about 3-6 passes per plant per season. The overall production of Nora Peppers peaked in 1991-1992 but since that time has had a fall off due to the increase of fungal diseases and drought.Where are Our Nora Peppers From?
Spain.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 are 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.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, rices 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.| Ingredients | Nora chiles |
| 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 |
| Cuisine | Mediterranean, Spanish |
| 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 |
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