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Ñora, also called: pepper, paprika, pepper ball or chorizo pepper.
The ñora is obtained after drying in the sun on large surfaces or dunes.
It´s name could derive from Murcia town of La Nora, although other reviews I focus referring to "the wheel".
Murcia ñora, sweet and slightly spicy, gives off a strong, pungent aroma.
It is now widely used in cooking. Its powerful and unique flavor and coloring in rice, stews and sauces are giving a privileged place in gastronomy.
As an accompaniment to fried or as seasoning are exquisite.
In the north of Alicante a rich dish of ñora becomes: pericana
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