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Dried Spanish peppers
Appears in
By Samantha Clark and Samuel Clark
Published 2001
Spain uses a wonderful variety of peppers in cooking. Dried peppers add their own quality to the famous Spanish rices and sauces. At Moro, we use three varieties – the first two are sweet (‘dulce’), the last hot (‘picante’). To use them, break open and discard the seeds and stalks. Tear into small pieces, cover with boiling water and leave to infuse until soft.
‘ñora’ is a small, round red pepper, no larger than a plum, whereas the ‘choricero’ is bell-shaped. Both the ñora and choricero have a wonderful, sweet, earthy flavour. ‘Guindilla’ is a spiky pepper, like a large red chilli, which gives heat to a dish. (See Spanish Suppliers)