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Home > Glossary > Nora peppers

Nora peppers

Bite

24/4/2014
Nora peppers

If you want to add even more smoky intensity to your Spanish dishes, try adding a few dried, oak-smoked nora peppers. Available from specialty stores (look for La Chinata brand), these small peppers, a cultivar of the capsicum, can be added directly to rice and fish dishes and sauces or they can be rehydrated with water. Scrape out and use the softened flesh and discard the stems and seeds. Jacqui Dixon from Sabato advises using two to three nora peppers to a six-person paella.

http://www.bite.co.nz/kitchen-tips/glossary/1430/Nora-peppers/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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