ÑORA PEPPER PULP

ÑORA PEPPER PULP

WHAT IS ÑORA PEPPER?

ÑORA PEPPER IS A TRUE RARITY THAT IS ONLY GROWN IN MURCIA.

IT IS NAMED BY THE MONASTERY OF LA NORA, WHERE MONKS GROW THIS SPECIAL PEPPER.

TODAY ONLY SMALL QUANTITIES ARE GROWN AND HARVESTED IN MURCIA.

IN AUTUMN, THE SUN DRUNKEN, SMALL ROUND PODS ARE PICKED BY HAND AND DRIED IN THE SUN FOR SEVERAL DAYS.

THIS PROCESS GIVES THE ÑORA PEPPER ITS CHARACTERISTIC FOLDED AND SHINY SURFACE AS WELL AS A DEEP WINE-RED COLOR.

BUT WHAT EXACTLY IS ÑORA PEPPER AND HOW DOES THIS RARE, NOBLE INGREDIENT LIKE?

IN ORDER TO USE THE ÑORA IN THE KITCHEN, IT IS GENTLY CHOPPED OR GRINDED. UNLIKE MANY CHILI AND PEPPER VARIETIES, THE ÑORA COMES WITHOUT SPICY:

THEIR AROMA CAN BE DESCRIBED AS FRUITY AND EARTHY THAT LOOKS LIGHTLY ACID.

THE SPICE OF THE PODS IS A CLASSIC OF SPANISH CUISINE AND IS EXCELLENT WITH POTS, GULASH, MARINADES, RICE DISHES AND SAUSAGE SPECIALTIES.

TO MANY DISHES ARE WATERED WHOLE ÑORAS AND SCRAPED THE REHYDRATED PULP. THIS IS A VERY COMPLETE PROCESS, AND TO SKIP THIS STEP THERE IS ÑORA PEPPER PULP READY, AND IS AN ABSOLUTE MUST FOR THE ROMESCU OR XATÓ SAUCE.

Ingredients:

Ñora pulp and acidulant: citric acid.

Nutritional information 100 g

Energy value 46.1 Kcal

Fat 0.3 gr

Hereof: saturated fatty acids

Carbohydrates 8.6 gr.

Of which sugars

Proteins 1.6 gr.

salt