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EveryMasala

Regional blends

Mala seasoning

The numbing-and-hot mix of Sichuan pepper and chilli behind Sichuan hot pot and skewers.

Mala means numbing and hot, from ma, the tingle of Sichuan pepper, and la, the burn of chilli. The pairing is typical of Sichuan and Chongqing cooking, from hot pot to dry-fried dishes. Seasoning mixes for skewers use it as a dry rub.

What goes in

Sichuan pepper: 29%29%Dried chilli: 36%36%Cumin: 14%14%Fennel: 7%Star anise: 7%Salt: 7%14parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Dry Remove seeds and twigs from the Sichuan pepper.
  2. Step 2: Toast Toast the pepper in a dry pan until fragrant, then cool.
  3. Step 3: Toast Toast the cumin, fennel and star anise.
  4. Step 4: Grind Grind the toasted spices and the chilli to a coarse powder.
  5. Step 5: Blend Mix with salt.
  6. Step 6: Infuse Pour hot oil over the powder for a chilli oil version and let it sit.
  7. Step 7: Store Store in a jar away from light.
  8. Sichuan pepper: 29%29%Dried chilli: 36%36%Cumin: 14%14%Fennel: 7%Star anise: 7%Salt: 7%
    Finished Mala seasoning, by share.

Balance

Red or green Sichuan peppercorn gives a buzzing sensation on the lips and tongue, which is not heat but a tingle. Chilli adds heat and colour. Other parts can include cumin, fennel, star anise, cassia and salt.

Forms

It appears as a powder, a chilli oil, a paste with fermented broad bean, and a hot pot base. Mixes vary between restaurants and brands.

Where it is used

Hot potChuan chuan skewersMapo tofuDry-fried green beans

The spices in it

Sichuan pepperNumbing.Chili pepperHeat.CuminThe dried seed of a small parsley-family herb, used whole or ground in many world cuisines.FennelThe anise-scented seeds and crisp bulb of a Mediterranean perennial herb

Also part of it, and being written: Star anise (Aroma.).

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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