Dried Bird’s Eye Chili 500g Extra Hot Whole Dried Peppers for Cooking and Spice Blends

Dried Bird's Eye Chili, known in Chinese as Xiao Mi La (小米辣), from Capsicum frutescens, whole dried fruits of the chili pepper plant. These small, intensely hot peppers are a staple seasoning in Sichuan, Hunan, and southwestern Chinese cooking, traditionally valued for their pungent, warming character. In TCM understanding, chili is considered acrid and hot, traditionally associated with dispersing cold and promoting circulation. Use as a culinary spice in stir-fries, braises, oils, and sauces. Not suitable for pregnant or nursing women.

Key Selling Points

• Whole dried bird's eye chilies with intense natural heat for bold seasoning
• Botanical source Capsicum frutescens, dried ripe chili fruits
• Known in Chinese cuisine as xiao mi la, a classic southwestern chili variety
• Traditionally regarded in TCM as acrid and hot, associated with warming and dispersing cold
• Versatile culinary spice for stir-fries, chili oil, braises, marinades, and sauces

Quality & Sensory

Typically deep red to dark red whole pods with a wrinkled, glossy surface and firm, brittle texture. The aroma is sharp and pungent with a distinct grassy-chili note. When cooked or infused in oil, they release a fierce, lingering heat with a bright, slightly smoky flavor.

Technical Specifications

Usage Scenarios

• Stir-fry whole or crushed chilies with aromatics for fiery Sichuan and Hunan dishes
• Infuse in hot oil to make homemade chili oil or crispy chili crisp
• Add to braises, stews, and hotpot broths for deep, lasting heat
• Grind into chili flakes or powder for dry rubs, marinades, and dipping sauces
• Use in pickling brines and fermented chili sauces

Traditional Uses

In Chinese folk and culinary tradition, dried bird's eye chilies have long been used to season dishes believed to dispel dampness and cold, especially in the humid climates of Sichuan, Guizhou, and Hunan. They are a core ingredient in mala spice blends, doubanjiang-style sauces, and pickled condiments. Traditionally, chili was considered acrid and hot in nature, and home cooks added it to warming winter stews and hotpot. Store in a cool, dry place away from light to preserve pungency.

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