Nora

ORIGIN

Nora is a small chilli originating from Central America. This fruit is sometimes called ‘paprika pepper’. Its scientific name is Capsicum Annuum and it belongs to the Solanaceae botanical family.

Nora was grown by the Aztecs of the Mexicas tribe in 1350. The Crusaders discovered it in America and brought it back to Europe. Nora then spread rapidly, starting with Spain, where it was grown in the regions of Alicante and Murcia.

CULTIVATION METHOD

The plant on which nora grows measures around 50cm and grows in nutrient- and humus-rich soils, in areas with good exposure to sunlight.

The harvesting of nora is staggered over time because the fruit does not all ripen at the same speed. The plant, which blooms in the summer, produces red fruit, around 3-4cm in diameter, with thick, smooth and shiny flesh. Nora is often compared to a small pepper.

HOW TO USE IT WHEN COOKING

Spanish cuisine uses lots of chillies. Nora is a Spanish speciality. The particular features of nora are its smoked, mild, very sweet and fruity taste and its strong colour. It also easily enhances the flavour of dishes.

You can use nora in both sweet and savoury dishes. Its flavour is similar to mild paprika and the Espelette chilli pepper. Nora goes very well with fish, white meat, vegetables, fruit, marinades, salads and tagines.

The Spanish often use dried nora, like the Espelette chilli pepper, to spice and colour paella.