Bird's Eye Chili (Xiao Mi La)
小さくても殺傷能力MAX！中国最凶クラスの「極小」唐辛子
Description
An extremely small chili, 2-3cm long, related to Thai 'Prik Nam Pla'. Vastly spicier than general Chinese chilies (Facing Heaven or Erjingtao), carrying a piercing, agonizing heat. Heavily used raw or dried in spice-loving Hunan or for Sichuan dishes demanding 'serious heat'.
Classification: Hardcore, Spice, Chili, Bird's Eye Chili, Ultra Spicy, Stir-fry, Sichuan Cuisine, Hunan Cuisine
Shops selling Bird's Eye Chili (Xiao Mi La)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fruit of the Capsicum genus(Raw or Dried)
Instructions
- [Typical Uses]
- [Hardcore Ultra-Spicy Stir-fry]: Chop finely and dump massively into beef/chicken stir-fries. Looks cute (red/green) but brings hell when eaten.
- Add raw minced as an accent to cold dish dressings.
- Material for ultra-spicy homemade chili oil.
Learn more Substitutes, pairings, tips
Key spices
Fresh、green aroma、but a sharp extreme heat exploding the moment it touches the tongue
Substitutes at Japanese supermarkets
Substitute heat with Thai 'Prik Nam Pla' (raw) or habanero
Pairing
Ultra-Spicy Beef Stir-fry / All Hunan Stir-fries / Liangban (Cold Salads)
Trivia
'Xiao Mi' means small like 'millet' in Chinese. While Sichuan prefers 'roasted heat (Xiang La)', Hunan prefers 'raw, painful heat (Xian La)' using this Xiao Mi La.
Eating tips & etiquette
Adding this to a dish with the mentality of using regular JP supermarket chilies will cause a catastrophe. Extremely hot; NEVER rub your eyes after chopping it barehanded.
Allergen
None