Xiao Mi La Pepper
Little Rice Chili · Xiao Mijiao · Small Rice Pepper · Millet Pepper
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About this variety
Xiao Mi La, meaning 'little rice chili,' is a small but fiery pepper widely cultivated in southwestern China, particularly Yunnan and Sichuan provinces. These tiny, upright-pointing peppers are named for their resemblance to grains of rice and pack considerable heat despite their diminutive size. Essential to Sichuan cuisine, they provide the sharp, clean heat that balances the numbing sensation of Sichuan peppercorns.
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Culinary uses
Essential in Sichuan cooking for stir-fries, hot pots, and chili oil. Commonly dried whole or crushed into flakes for use in mapo tofu, kung pao dishes, and as a table condiment. Often used in combination with Sichuan peppercorns for the characteristic málà (numbing-spicy) flavor.
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