Livré en sachet refermable
Uses in Cooking:
The taste of Niora is very mild, as gentle as our traditional bell pepper, but with a slightly different flavor, closer to the taste of sun-dried tomatoes and paprika with a subtle smoky undertone.
Niora is traditionally cooked with fish, such as cod with tomato, but also with vegetables like in ratatouille, with meats like rabbit, with eggs, fish, and white meats, most often accompanied by tomatoes.
It is widely used in Spanish cuisine, though not exclusively, especially paired with tomatoes, with which its flavor harmonizes beautifully. It is notably found in paellas, where it is mixed with tomatoes and rice, and whole Nioras are often kept as decoration on top.
Who am I?
Origin: Spain
Scientific name: Capsicum annuum
Niora is a variety of pepper originating from South America, like all its cousins, peppers and chilis. Initially, Niora appears as a small round fruit, somewhat resembling a tomato.
The term "hojilla" Niora comes from the Spanish word meaning "leaf"; thus, it refers to Niora in "leaves" or "flakes" or "crushed," as you prefer.
It is an annual plant from the Solanaceae family, with fruits harvested from September to November. Some fruits are kept whole, dried, and used as decorations, notably in paellas, while the rest are crushed to obtain the product I offer.
Capsaicin is the active component of the plant. Like all peppers and chilis, it also contains vitamins A and C.
A Bit of History:
Niora was discovered by Christopher Columbus, who brought it back from South America along with all its cousins, commonly called peppers or chilis, when he discovered the continent. This large family has since spread worldwide and has become essential to the cuisine of all countries.
