Nora Chile Peppers, Dried
This pepper isn’t a chile, but a bell. Its very low, practically nonexistent heat and earthy, fruity flavor have made it a go-to staple in Spanish food as a simple seasoning for finishing foods, for rounding out a romesco sauce, or grinding into homemade sausages.
If the nora chile was a person it would be a squat, somewhat overweight summer camp leader with a relaxed demeanor and motherly tendencies. She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke.
The flavor is subtle and earthy. Nora chiles pairs well with meats, fish, root veggies, and savory sauces. If you want to go the Spanish route then add it to homemade chorizo, shrimp ceviche, or a seafood paella. The best piece of advice we have? Toast a nora chile and crush it into chile flakes. Afterwards, keep it in an airtight container at the table and use it the same way you might use black pepper at the table (i.e. on everything). It’ll transform the everyday meal into a small Spanish celebration.
More Information Ingredients Dried nora chiles. Recommended Applications The Nora Chile is prominent in Spanish Cuisine, appearing in dishes such as stews, rice dishes, soups, romesco sauce, chorizo, Bacalao a la Vizcaina. Try this pepper in mashed potatoes, crab cakes, or sautéed or grilled with vegetables, seafood, or sausage. Complimentary to seafood like rockfish, crab, octopus, or cod make sure to also try this chile paired with poultry. Basic Preparation Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe. Product Style Whole Cuisine Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai Handling / Storage Store in a cool, dry place Scoville Heat Scale 3,500–8,000, 10,000–23,000, 30,000–50,000 Shelf Life 3 years Country of Origin Spain Irradiated No Dietary Preferences All Natural, Gluten-Free, Kosher Parve, Non-GMO Allergen Information None Specified
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<p>This pepper isn’t a chile, but a bell. Its very low, practically nonexistent heat and earthy, fruity flavor have made it a go-to staple in Spanish food as a simple seasoning for finishing foods, for rounding out a romesco sauce, or grinding into homemade sausages.</p> <p>If the nora chile was a person it would be a squat, somewhat overweight summer camp leader with a relaxed demeanor and motherly tendencies. She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke. </p><p>The flavor is subtle and earthy. Nora chiles pairs well with meats, fish, root veggies, and savory sauces. If you want to go the Spanish route then add it to homemade chorizo, shrimp ceviche, or a seafood paella. The best piece of advice we have? Toast a nora chile and crush it into chile flakes. Afterwards, keep it in an airtight container at the table and use it the same way you might use black pepper at the table (i.e. on everything). It’ll transform the everyday meal into a small Spanish celebration. </p>
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Nora Chile Peppers, Whole - 1 oz.
7.63
7.63
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842432101012
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1 oz.
493
Nora Chile Peppers, Whole - 4 oz.
16.96
16.96
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842432101029
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4 oz.
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43.77
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842432101036
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1848
Nora Chile Peppers, Whole - 5 lb. Bulk
185.01
185.01
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842432101043
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5 lb.
1850
Nora Chile Peppers, Whole - 10 lb. Bulk
344.52
344.52
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1849
Nora Chile Peppers, Whole - 25 lb. Bulk
813.84
813.84
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842432101067
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5322
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Dried nora chiles.
The Nora Chile is prominent in Spanish Cuisine, appearing in dishes such as stews, rice dishes, soups, romesco sauce, chorizo, Bacalao a la Vizcaina. Try this pepper in mashed potatoes, crab cakes, or sautéed or grilled with vegetables, seafood, or sausage. Complimentary to seafood like rockfish, crab, octopus, or cod make sure to also try this chile paired with poultry.
Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.
Whole
Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai
Store in a cool, dry place
3,500–8,000, 10,000–23,000, 30,000–50,000
3 years
No
All Natural, Gluten-Free, Kosher Parve, Non-GMO
None Specified
