Xiao Mi La Pepper

The Xiao Mi La Pepper, or 'Little Rice Chili,' is a small, intensely hot cultivar of Capsicum frutescens naturalized in southern China. It is one of the three most common chilies in Chinese cuisine and a staple in Sichuan dishes for its fiery heat and distinctive flavor.

Xiao Mi La peppers are small and narrow, typically 1 to 2.75 inches long with a pointed shape, ripening from green to vibrant red. They grow on perennial shrubs adapted to subtropical conditions of high temperature, humidity, low light, and poor soil. This cultivar is the only wild pepper species naturalized in China, primarily in southern Yunnan, though widely cultivated and used across Sichuan, Yunnan, and Hunan provinces. With a Scoville rating around 75,000 SHU, they deliver very hot, intense heat similar to Thai bird's eye chilies and are prized for adding bold spiciness without overwhelming other flavors. In the kitchen, they are used whole or chopped in stir-fries, hot pots, mala xiang guo, dry-fried chicken dishes, pickles, and chili pastes; they are also processed into flakes and powders. Their flavor profile includes fruity and earthy notes that complement Sichuan's mala seasoning. They substitute well for Chile de Árbol and are often sold dried in Asian markets.