Xiao Mi La Chili: Flavor Profile
Our gourmet Xiao Mi La chili is perfect for your homemade Sichuan favorites. These dried chilis aren’t just any pepper. They’re not as hot as Thai (bird’s eye) chilis, but they do serve up a lot of heat.
If sharp and toasty spiciness that makes you feel truly alive is what you’re looking for…look no further. Every bit of authentic heat and flavor these little peppers can muster stays sealed until you open your package.
- Burma Spice gourmet whole Xiao Mi La chili is grown and harvested by expert farmers in China, who dry these little red chilis before shipping to us for packaging. We hand pack small batches to seal in full flavor for your authentic Chinese recipes.
- This premium dried chiil pepper is ideal for authentic Sichuan meat, tofu and veggie recipes that call for a lot of heat. Now you can make the tastiest (and perhaps spiciest) homemade mapo tofu, kung pao chicken, hot and sour soup, or Szechuan beef.
- If you like heat in your Sichuan, then you’re going to love our Xiao Mi La pepper. Each little hot Chinese chili packs more than their share of toasty flavor and sharp heat. These babies are the ideal Sichuan peppers, made for your spiciest dishes.
- Use this wild Chinese chili (slowly) to create Sichuan dishes at home that taste just like the chef makes them at your favorite local upscale Asian restaurant. Try our customer satisfaction guarantee (or money back), and be prepared to fall in love.
Cooking with Xiao Mi La Chili
We believe in providing the best flavor experiences to match your favorite authentic restaurants. That’s why our Xiao Mi La chilis come straight to us from expert harvesters in their ideal growing environment in China. These chilis are often used in Chinese cooking to infuse heat and vitality into traditional dishes. (Hot and sour soup anyone?)
To reconstitute, soak the chiles in hot water for 10 – 15 minutes (or until soft).
Here are a few ways to make use of these hot peppers:
Marinades, oils and sauces: use your Xiao Mi La peppers to create hot chili oil that will knock your socks off. A natural preparatory procedure includes gathering tissues for the inevitable nose run (and perhaps tears of spicy joy). You can add small amounts of the chili oil to marinades and sauces. Use whole reconstituted chilis in your marinades or sauces, and then leave them in for the brave souls, or remove them when serving.
Meats: These hot Chinese peppers are ideal for making authentic Sichuan meat dishes like mala chicken and kung pao beef.
Vegetarian: Try making a delicious mapo tofu or Sichuan green beans.
Whether you’re crafting Chinese dishes in your kitchen, or want to add heat to other favorites, Burma Spice gourmet Xiao Mi La chilis will go a long way. Use them sparingly until you determine what your heat range is.
Add some to your cart and then let us know what types of recipes you use these peppers in. We love to try new recipes too!