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Xiao Mi La

Name: Xiao Mi La
Origin: Yunnan, China
Partner: Pu Yuan Qiong
Harvest: May - Oct
Character: Hot, spicy, direct heat with tones of strawberry.
Pair with: Hot pots, chocolate, stir fries, pickles, desserts, broccoli, tofu skins, chili oil

This small, spicy exciting chili is heavily used in Sichuan to add that extra heat to everything from hot pots, spice mixes and pickles. Grown in the southern province of Yunnan where the subtropical climate and elevated mountains is perfect for growing chili. It has a nice fruity tone of red berries.

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COOKING

This is a spicy chili so control the heat by either using it whole or deseeding the fruit before using it. 

Use in traditional Sichuan or other dishes that need that little extra fruity heat.
Xiao Mi La is closely related to Southeast Asian chilis and have similar taste. It is a favourite in Yunnan cuisine.

IN DEPTH

All chili is native to Central and South America as is believed to have arrived to the southern parts of China in the 16th century through Portuguese merchants. The seasonal hot, cold, wet and dry weather of Sichuan, Yunnan and Guizhou was perfect climate for this plant and since then many uniquely, distinct local varieties have been cultivated, in turn spreading new cultivars across the globe as Chinese immigrants brought seeds with them as they relocated to other parts of the world.

     

     

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