Dried nora peppers are a must-have ingredient for Spanish food lovers. The dark, sun-dried peppers have a fruity flavour and mild heat. You can rehydrate them and use them whole or blitz them to a powder. They add smoky, paprika-like notes to your dish.

Nora peppers are used to make paprika in Spain. The smoky spice adds colour and subtle heat to stews and patatas bravas.

Nora peppers are a key ingredient in romesco sauce. They’re blended with roasted tomatoes, nuts, garlic and olive oil. The vibrant, nutty sauce is thickened with breadcrumbs and seasoned with vinegar. In Catalonia, where the sauce originates, it’s served with grilled meat and fish.

Nora peppers are a popular ingredient in seafood stews. They are typically rehydrated, deseeded and then finely chopped. You can also use a spice grinder to blitz the peppers to a fine powder. This can then be used to season paella, tomato sauce and more.

Nora pepper powder is a great alternative to sweet paprika. A small pinch adds rich, earthy notes to your dish. Try adding it to dishes of braised beans and lentils. We like to sprinkle the smoky powder over grilled octopus and garlic prawns.

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Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Dried nora peppers