Ñora pepper

Piment ñora

What it is

The pepper is grown across Murcia and the Vega Baja but dried only at Guardamar del Segura, threaded on strings and hung in the sea air until the skin goes dark and leathery. It carries no heat at all — the point is a concentrated sweetness a fresh pepper never reaches.

In the kitchen

Soak thirty minutes in hot water, then scrape the softened flesh off the skin with a teaspoon and throw the skin away — blitzing the whole pod leaves gritty flecks through a romesco. Two ñoras is right for a sauce for six.

Goes with

Almond Tomato Garlic Olive oil Hazelnut Sherry vinegar

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Calçot

Something wrong here, or missing? Tell us