Nora are small round peppers that originated in the Americas and were brought back to Europe by Spanish conquistadores. The flesh of the peppers is air-dried and hydrated then made into a rich paste.
Mild and gently fruity, when dried, nora peppers are the basis of much of the paprika produced in Spain.
Nora paste is an essential ingredient for many fish dishes, rices and stews. It is also the base for romesco sauce. Because of its texture and intense flavour it can also be used for a pasta sauce, as a base for pizza toppings or to fill empanadas.
INGREDIENTSNora pepper and citric acidSTORAGE & CAREStore in a cool, dry place away from direct sunlight. Once opened, keep refrigerated below 8°C and consume within 2 weeks.
| NUTRITION - | PER 100G |
|---|---|
| Energy | 167kJ / 40kcal |
| Fat | 0.6g |
| of which saturates | 0.2g |
| Carbohydrate | 7.6g |
| of which sugars | 3.0g |
| Protein | 2g |
| Fibre | 0.1g |
| Salt | 0.1g |
| * Typical values per 100g | |