Ñoras peppers are rich, fruity and earthy. This is enhanced by being lightly smoked and dried over oak fires. Ideal for adding a rich umami flavour to a variety of dishes.
Classically they are used in well-known Spanish dishes like 'Bacalao a la Vizcaína' or 'Patatas a la Riojana'. And they are an essential ingredient in Romesco salsa.
Crumble some into a chicken, bean or lentil casserole to add depth of flavour.