Large, fat, round glossy dark-red whole nora chillies or sometimes referred to as paprikas or peppers. The flavour is rich, mild and sweet and they give a deep red colour to any dish they are added to. Either add whole (pierce the flesh first to stop the chilli pepper floating to the top) or in strips to a soup, stew or slow-cooked dish where the chilli will add a subtle heat, colour and sweetness, or soak in boiling water and puree. In this form the chillies are an essential part of romesco sauce.

uses: Add whole or soaked then cut into strips to flavour rice, particularly good in paella. Vegetable soups are given a real lift with one of the chillies cooked in the broth.

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