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Mala sauce is a distinctive Chinese sauce that contains Sichuan peppercorn and various spices, combining the savory of dried chili pepper. This sauce has a spicy and tingly taste that will literally make your mouth feel weird in the best way possible. Mala sauce is a favorite of many, and frequently found in Sichuan cuisine – the style cooking from China. However, the world sure has caught on to mala sauce which means you might find it in a myriad of dishes. 

 

So that is how making mala sauce Chinese can sometimes be something of a science, as you have to get the spiciness just right for it to taste good. Mala Sichuan flavors are created using the Sichuan peppercorns. These are not real peppers but they do give an authentic Sichuan peppercorn taste, as it comes from the prickly ash tree family. These peppercorns make your tongue tingle in a fun way when you chew them. Chili peppers, on the other hand well that is where we get our heat and spice in this sauce.




Unwrap the secrets of the most mouth-watering mala sauce

The way we do really good mala paste is by toasting Sichuan peppercorns and chili peppers (lots of them) in a pan until they are fragrant. It is important to do this step because it enhances the flavors of each ingredient. Once toasted, you grind them into a powder and combine the mix with delicious things such as soy sauce, sugar garlic and sesame oil. That honey creates a tasty glaze/sauce that you can use on all kinds of things. 

 

Mala sauces simply is one of your best aids to make anything taste better. Dip it with noodles, sauce up some veg or meat as a side dish – heck even tofu tastes good in mala. If you love spicy food, mala sauce is great way to turn up the heat on other dishes. This easily adds a little spice to your dishes without taking over on the flavors as well.




 



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