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Ñoras - Dried Peppers by La Dalia

Ñoras - Dried Peppers by La Dalia

An Essential Spice for Spanish Cooking

All Natural

$12.95sp-41
 
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  • Highly popular Spanish pepper
  • Used in soups and stews for flavor
  • Approximately 12 dried ñora peppers
  • By La Dalia
  • Size - 3.5 oz/100 g

Ñora peppers are a small, round, intense and sweet-fleshed red pepper that is always used dry, to add flavor to stews, cocidos or soups. It may also be an ingredient in some chorizo sausages.

In Spanish cuisine they are much more commonly used than chili peppers. They lend a wonderfully earthy taste to many rice dishes, such as paella and arroz a banda, where they lend their distinctive flavor.

To prepare the ñoras remove their stems and seeds and soak in warm water about 15 minutes.
Scrape off the interior flesh and discard the skins.

This shatterproof jar contains approximately 12 peppers, with a net weight of about 3.5 ounces.

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Customer Reviews

Average rating from 7 reviews Write a review
  • avatar

    "Nice"

    Frank Irizarry - New York, NY - Jun 26, 2016

  • avatar

    "muy buenas"

    vicky carranza - Lehigh Acres, FL - Apr 21, 2016

  • avatar

    "Estupendo sabor para las paellas!"

    Carmen Wende - Austin, TX - Nov 1, 2015

  • avatar

    "couldn't find these peppers anywhere - making chorizo next week!"

    SUSAN WEBB - PORTLAND, OR - Apr 15, 2014

  • avatar

    "My husband and I have been searching for these peppers for some time. We love preparing tapas at home. Thanks for a great product!"

    PAULA GERMAN - GREELEY, PA - Apr 25, 2013

  • avatar

    "About half of each pepper remains black and hard even after attempts to rehydrate and needs to be thrown away. Nothing like the dried peppers I used in my cooking class in Spain. Hoping it is a bad container as I bought two-we'll have to see. The part that rehydrates still makes a good Romesco."

    Pam - Manteo, North Carolina - Jan 6, 2013

  • avatar

    "They make fantastic Romesco! Packaging kept these peppers in quality condition"

    Kate - Mar 3, 2011

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