Xiao Mi La Chili

  Xiao mi la chilies are the smallest and hottest of our dried peppers. Very popular in Sichuan, xiao mi la brings the heat for those who want their Sichuan classics extra spicy. It is often the chili used in mala hot pot and frequently part of the chili blend for Sichuan chili oil. It is also quite popular for the spicy cuisines of Yunnan and other southern provinces.  About 1 inch long, xiao mi la is similar in heat to other peppers that size—though not as hot as tiny Thai peppers. (Chinese cookbooks may call for "Thai" chilies, but what is used in southern China is actually xiao mi la, a similar variety grown there.) As with all dried chilies, the heat is controllable: Leave chilies whole or cut and de-seed them for less heat; or include some seeds in your dish for maximum heat. Here is our chili lineup, in order from mildly hot to very hot (if you're looking for super or explosively hot, shop for Thai or Indian chilies): Xinjiang zong jiao (wrinkled chili) Er jing tiao Deng long j