This variety of pepper is widely used and known in the provinces of Alicante and Murcia where its use is very widespread for the elaboration of paprika. It is characterized by its small size, its rounded shape and its red color. It is usually left in the sun for its subsequent drying.

The variety “Ñora picada” or “Pimentón hojilla” is crushed already, so its use is made easier and faster in the kitchen. The Ñora is usually used as accompaniment and dressing in stews and garnishes, frying them first and leaving them aside to add to our meals.