Niora Hojilla pepper

Niora pepper is a spice sought after by chefs around the world for its refined taste and its high capsaicin content, responsible for the burning sensation in the mouth. This small red pepper, native to Latin America and popular in Africa, Spain and Asia, offers a unique flavor. In addition to the classic chili notes, it features nuances of fresh mint, lemon and a slight touch of black pepper, accompanied by a slight bitterness and sweet sweetness.
 Niora pepper comes from Capsicum annuum and belongs to the Solanaceae family. Although less hot than other varieties of peppers, it provides a subtle heat, measured at 1 or 2 on the Scoville scale. It is widely used to enhance the flavor of dishes, especially in Spanish and Moroccan cuisine, where it flavors rice, soups, sauces, vegetables, salads, as well as meat or fish dishes. It can be consumed fresh, dried or in powder form.
 Cracked Niora pepper is a versatile condiment suitable for many recipes, particularly in Caribbean, African and South American cuisine, where it pairs perfectly with rice dishes, soups and stews. It is also a key ingredient in Spanish specialties, used in meat and fish recipes, such as lomo ham and tapas.
 To fully reveal its flavor, it is recommended to brown it in olive oil or butter before adding it at the end of cooking. For salads and raw dishes, mix it beforehand with oil, salt, pepper and herbs to intensify its taste.
 Health-wise, Niora pepper is a rich source of vitamins A, B6, C and E, as well as minerals such as calcium, magnesium, iron and potassium. It is also an excellent source of antioxidants, which help fight age-related diseases and strengthen the immune system. Its anti-inflammatory and antiseptic properties come from its high antioxidant content, while bioactive compounds, such as capsaicin, maintain arterial health and reduce blood cholesterol levels. In short, Niora pepper is an exquisitely aromatic spice, suitable for a wide variety of dishes, and offers significant nutritional and health benefits.