Ñora

Information

Ñora is a traditional Capsicum annuum pepper cultivated in Mediterranean regions of Spain, especially Murcia and Valencia. It was introduced to Spain in the 16th century and became established through cultivation by Hieronymite monks in the town of La Ñora near Murcia. Plants produce small, round pods that mature to red and are commonly sun-dried, developing a deep burgundy colour and a wrinkled surface. The dried pods are thick-skinned and aromatic. The flavour is sweet and mild with subtle smoky notes, and heat levels are very low, averaging around 750 Scoville Heat Units. Ñora peppers are a key ingredient in Spanish cuisine, used in dishes such as paella, romesco sauce, and stews, and are also ground into mild paprika for seasoning meats.