This popular, mind numbing, tongue burning spice is said to hail from the Yangtze River near Sichuan and has taken Southeast Asia by storm (& taste). What makes mala so tasty? Its likely the special, unique blend of spices like sichuan peppercorns, dried chilli peppers, chilli powder, duoban paste, garlic, fennel seeds, cloves, star anise, ginger, black cardamom, ginger, cinnamon, salt and sugar. If you're feeling adventurous, here's our own take on the delicious and addictive paste so you can have mala anytime you want.
Normally eaten in Mala Xiang Guo (stir fried) or Mala Tang (soup), the versatile paste can be used in almost any dish to give it an extra layer of flavour. Mala Molten Lava Cake? Only the best combination ever. Here, we have some delicious recipes that include the mind numbing paste that you need to try. From Mala Cream Spaghetti to Mala Rosti with Ham, we just can't get enough of this deliciously spicy paste.