The 'ñoras' is a must-have in Mediterranean cuisine. With its wrinkled appearance and intense red color, 'ñoras' are dried peppers full of flavor and aroma. They are used to add a special touch to numerous dishes such as sautés, stews, sauces, and rice dishes. Their smoky and slightly spicy flavor is irresistible and adds depth to your culinary creations. Additionally, 'ñoras' are an excellent source of antioxidants and vitamin C. Add 'ñoras' to your shopping list and discover how they enhance the flavor of your recipes. You will be surprised by their versatility and the Mediterranean touch they bring to your dishes!
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"Ñoras" are a type of dried pepper with a rounded shape that is typical in many dishes from the Spanish Levante region, such as some fish recipes, rice dishes, fried foods, or stews.
It is an essential product in our kitchen; for example, it is used to make the sauce for the famous and delicious "Calçots". The "ñora" is not spicy, and its pulp is especially fleshy, but we must remove the seeds. Keep in mind that they must be rehydrated for a few hours to extract the pulp, which is the only thing that is truly valued in cooking, but with the rush we have, they can be scalded for a few minutes, although they lose some flavor. At home, we always have "ñoras" to be able to make some recipes; in fact, we have so many kinds of spices and condiments that often when we look for a particular one, it takes us a while to find it.
"Ñoras" are an excellent source of nutrients, including vitamins A, C, and E, as well as minerals such as potassium, magnesium, and iron. Additionally, they are rich in dietary fiber, which promotes digestive health.
Health benefits: Due to their high antioxidant content, "ñoras" can help reduce the risk of cardiovascular diseases and combat cell damage caused by free radicals. They may also have anti-inflammatory properties and help improve eye health due to their vitamin A content.
"Ñoras" originate from South America, specifically from the Andean region. It is believed that they were brought to Spain during the colonization period and have become firmly integrated into Spanish cuisine, especially in the regions of Murcia and Valencia. Their use has spread throughout the Mediterranean basin, being an essential ingredient in traditional dishes such as La Vera paprika in Spain.
"Ñoras" are mainly cultivated in regions with warm and sunny climates, such as southeastern Spain and other Mediterranean areas. The Murcia region is especially known for its production of high-quality "ñoras". These regions offer the ideal climate for the optimal growth of this plant and the development of its characteristic flavor and aroma.
In summary, "ñoras" are a delicious and nutritious ingredient that has been part of Mediterranean cuisine for centuries. Their high antioxidant content and other nutrients make them a healthy addition to a variety of dishes, while their history and origin add a fascinating cultural and culinary aspect to their consumption.
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