The Nyora is native to Central America, and the conquistadors were the ones who imported it to Spain, where it spread rapidly all over the country and in Morocco as well. It is a pepper that does not burn, widely cultivated in the Beni Mellal-Khenifra region, a region that produces an excellent crop yield owing to its favourable climate. The fruit represents the essence of a powdered condiment used in Moroccan cuisine as food colouring, and it develops its scent through long-term drying in the sun.
The Beni Mellal-Khenifra region ranks first in the production of sweet peppers in the Kingdom, with 86% of the overall production. The sweet pepper, also called Noria, is used to produce paprika, a commonly used spice all around the world. As it is used in various recipes, the Noria may also be used in food colouring, and in the pharmaceutical and cosmetic industries. In Morocco, the average production of the fruit to be harvested is between 20,000 and 35,000 tonnes, 2,000 to 5,000 dried fruit tonnes out of which are ready to be processed.
