# Ñora Pepper

Also known as Nora Pepper, Nyora Pepper, Bola Pepper, Pimiento Ñora.
Species: Capsicum annuum.

Ñora Pepper is a Capsicum annuum cultivar from Region of Murcia (La Ñora district), Eastern Spain, Spain. Capsi’s sourced range is 0–1,000 SHU (Vendor Claim). Flavor is sweet, mildly smoky, earthy, fruity, nutty. Used for Key ingredient in Spanish cuisine, especially romesco sauce (rehydrated and pulped with tomatoes, almonds, garlic, and olive oil), Essential in paella, fideuà, arroz dishes, caldero fish stews, and sofrito bases, Often rehydrated in hot water then scraped for pulp (skin discarded as tough), toasted in oil for color, or ground into powder/flakes as a finishing spice or for pimentón-style paprika, Adds deep red color, sweet-smoky depth, and umami to soups, stews, meats, seafood, and rice without overpowering heat. Heat is a range, not a single marketing number.
About 1/50 the typical heat of a Capsi Jalapeño (25,086 SHU).

## Heat sources

- 0–1,000 SHU · Vendor Claim
  North Market Spices
  https://northmarketspices.com/shop/nora-chile-pepper-crushed/

- 500 SHU · Vendor Claim
  Woodland Foods
  https://shop.woodlandfoods.com/products/whole-nora-chiles/c-23/p-13410

- 500 SHU · Vendor Claim
  Spice Hound
  https://spicehound.com/products/nora-chiles

- 500–1,000 SHU · Unverified
  PepperScale
  https://pepperscale.com/nora-pepper/

## Heritage

We don't have a documented family for this pepper yet.

## Page sources

- [Comprehensive guide covering heat range, flavor profile, appearance, size, culinary uses, and comparisons for Ñora peppers.](https://pepperscale.com/nora-pepper/)
- [In-depth culinary article on history (introduction from Americas and development in Murcia), nuanced flavor descriptors, extensive dish applications, preparation techniques, and substitutes.](https://www.bascofinefoods.com/blog/nora-peppers-what-are-they-and-how-are-they-used/)
- [Official Spanish food authority profile detailing botanical variety (Capsicum annuum var. bola), origin history including Yuste monastery and La Ñora congregation, production/drying methods in Murcia, and uses for pimentón and sauces like romesco.](https://www.foodswinesfromspain.com/en/food/products/vinegar---spices/nora)

## FAQ
### How hot is Ñora Pepper?

Capsi’s sourced range is 0–1,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

### What does Ñora Pepper taste like?

Sweet and mild with extraordinary depth from sun-drying, which concentrates natural sugars. Notes of dried fruits (raisin, fig, prune), sun-dried tomato or slow-roasted red pepper, gentle smokiness, earthy/nutty undertones (toasted almond, hazelnut), hints of cocoa, tobacco, old wood, and aged sherry. Complex, jammy, aromatic, and savory with lasting umami and only a subtle building warmth rather than sharp heat.

### How do I grow Ñora Pepper?

Ñora Pepper: about 75 days to maturity, Mediterranean / subtropical climate, full sun, hardiness zones 9-11.

### What can I substitute for Ñora Pepper?

Capsi does not have that recorded yet.

Page: https://web.thecapsi.app/pepper/nora-pepper
Catalog: https://web.thecapsi.app/data