Variety: The Nora Pepper, also known as “ñora,” is a distinctive red, round chilli predominantly cultivated in the Mediterranean regions of Spain, particularly in Guardamar de Segura (Alicante). Its unique flavour profile sets it apart in Spanish cuisine.
Species: Capsicum annuum
Origin: Hailing from the sun-kissed fields of Spain, the Nora Pepper thrives in the warm Mediterranean climate.
Picante Class: Epic
Category: Heirloom
Description: The Nora Pepper is a culinary delight. When fresh, it boasts a vibrant red colour, but it’s typically dried in the sun. Once dried, it turns a deep, dark red—almost burgundy—with wrinkled, tough skin. The thick flesh inside holds a sweet, mild flavour with a subtle smokiness. Imagine notes of dried fruits, tomatoes, and a hint of tobacco—a rich and complex taste.
Plant Size:
Pungency:
Grow Difficulty: Easy
Days to Germination: Within 7 to 14 days after planting, you’ll see the first sprouts emerge.
Days to Harvest: Harvest your Nora Peppers approximately 90 to 100 days after Transplant.
Culinary Uses:
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Paella: The Nora Pepper imparts a rich and savoury flavour to traditional Spanish paellas.
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Stews and Soups: Add dried Nora Peppers to stews and cocidos for depth of taste.
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Chorizo: Some chorizo sausages feature the Nora Pepper as an essential ingredient.
Additional information
Weight | 0.001 kg |
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Seed Pack Size | 10 Seeds, 5 Seeds |
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