Botanical Name: Capsicum annuum
Also Called: Nora
Nyora chiles are small, round, and dark red chili peppers native to the Murcia region of Spain. These chiles are commonly dried and used in Spanish cuisine, particularly in preparing traditional dishes like romesco sauce and paella. Nyora chiles are prized for their sweet, mild flavor and their ability to add depth and color to various recipes without overwhelming heat.
On the Scoville scale, Nyora chiles measure between 500 and 1,000 Scoville Heat Units (SHU), making them very mild in terms of heat. They are more known for their rich, sweet, and slightly smoky flavor profile. This mildness, combined with their natural sweetness, makes them a versatile ingredient in Mediterranean cooking.
One of the most famous uses for Nyora chiles is in romesco sauce, a traditional Catalan sauce made with roasted tomatoes, garlic, almonds, olive oil, and vinegar. The Nyora chiles give the sauce its signature red color and a subtle sweetness that complements grilled meats, fish, and vegetables.
Nyora chiles are also used to add flavor to paella, salsas, and various soups and stews. When rehydrated and blended, their flesh can be scraped and added directly to dishes, contributing a sweet, earthy depth to broths and sauces.