Ñoras - Dried Peppers by La Dalia (SP-41)

An Essential Spice for Spanish Cooking

All Natural

Price: $11.95
Ñoras - Dried Peppers by La Dalia


  • Highly popular Spanish pepper
  • Used in soups and stews for flavor
  • Approximately 12 dried ñora peppers
  • Size - 3.5 oz/100 g

Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups. It may also be an ingredient in some chorizo sausages.

In Spanish cuisine they are much more commonly used than chili peppers. They lend a wonderfully earthy taste to many rice dishes, such as paella and arroz a banda, where they lend their distinctive flavor.

Most of all, they are essential to one of the most outstanding dishes of Spanish cuisine: Bacalao a la Vizcaína -- Baked Cod, Basque Style.

To prepare the ñoras remove their stems and seeds and either add directly to a dish scraping off the softened flesh and discarding the skin, or soak in warm water about 15 minutes, then add the flesh. There is no right or wrong way to do it.

This shatterproof jar contains approximately 12 peppers, with a net weight of about 3.5 ounces.


Whole dried peppers.

based on 7 reviews

  • Frank Irizarry - New York, NY - Jun 26, 2016  
  • vicky carranza - Lehigh Acres, FL - Apr 21, 2016  
    "muy buenas"
  • Carmen Wende - Austin, TX - Nov 1, 2015  
    "Estupendo sabor para las paellas!"
  • SUSAN WEBB - PORTLAND, OR - Apr 15, 2014  
    "couldn't find these peppers anywhere - making chorizo next week!"
  • PAULA GERMAN - GREELEY, PA - Apr 25, 2013  
    "My husband and I have been searching for these peppers for some time. We love preparing tapas at home. Thanks for a great product!"
  • Pam - Manteo, North Carolina - Jan 6, 2013  
    "About half of each pepper remains black and hard even after attempts to rehydrate and needs to be thrown away. Nothing like the dried peppers I used in my cooking class in Spain. Hoping it is a bad container as I bought two-we'll have to see. The part that rehydrates still makes a good Romesco."
  • Kate - Mar 3, 2011  
    "They make fantastic Romesco! Packaging kept these peppers in quality condition"

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