Ñoras Pepper Paste is a beautifully rich paste made from the pulp of sun-dried sweet ñora peppers. It’s gently mellow, beautifully fruity and deep red in colour, with very mild heat so it brings flavour without overpowering your dish.

History

Nora peppers are small, round peppers with a history that goes back a long way: they were brought from the Americas to Europe by Spanish conquistadores.

Over time, the ñora became famous for how much flavour it delivers once dried - its flesh is air-dried, then hydrated and transformed into a concentrated paste with a gentle, rounded character. When you cook with it, you’re not just adding pepper - you’re adding the kind of flavour that turns everyday meals into something comforting and full of character.

How to use it

In Spain, ñora paste is best known as the essential ingredient for Romesco sauce. Romesco is traditionally made by mixing a sweet, smoky base with the intensified flavour of ñora. The paste also works wonderfully for pasta sauces, adding an earthy, peppery depth that feels distinctly Spanish.

Traditionally, the same paste is used to build flavour in hearty Spanish favourites. Stir it through fish dishes and stews for a fragrant, red-pepper richness or use it in rice dishes for an aromatic backbone. It’s also excellent with beans, lentils, chicken, chorizo, and vegetables - anywhere you want that classic Spanish warmth and colour.

So whether you’re making an authentic romesco, dressing a simple pasta, or using it as an alternative to tomato sauce on a homemade pizza, ñoras pepper paste delivers a mellow, intense red pepper twist that makes the whole dish taste more complete.