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A hot crispy dish landing on a crowded table and everyone leaning in. Bright floral Sichuan tingle, orange-peel perfume from chen pi, floral cinnamon-y long pepper, medium chilli warmth, a bright savoury hum that hangs around.
Mala is the tingly-spicy duet of Sichuan cooking. "Ma" means the numbing sensation from Sichuan pepper, "La" means spicy from chilli. Together it feels like tiny electric sparkles on your tongue with a lemony perfume, then a comfy afterglow of chilli and tingly lips.
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Dust fried eggs and avocado toast, mix with rice flour for an instant S&P squid mix, finish dumplings and noodle bowls, rub and roast chicken and grilled fish, pop on tomato salad in the summer, sprinkle in a toastie, shake up greens and roast veg, rim a margarita, sprinkle over popcorn and hot chips, hit steaks, tofu and halloumi the second they leave the pan. Also crazy good on ice cream.
Incredible with anything fried, especially squid with a Hot Fermented Honey butter sauce, breakfast eggs, buttered corn in the summer, steak and chips, wok fried green beans, silky poached chicken breast.
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Gluten free
Vegan
Medium heat with tingly Sichuan pepper buzz
Store in a cool, dry pantry
Like many famous hotties, this product may consciously uncouple (separate). Shake before sprinkling
Made with love on Kaurna Country in Australia
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We ship with $5 flat rate and free shipping over $80. For best cost efficiency, buy in bulk and save. All orders shipped with tracking.
Pickup available: collect from us at a market or from our home in Glenelg, South Australia. Just email us after you order to let us know where you want to pickup.
For any faulty goods or those damaged by transit, email us and we can resend your order or refund you.
