Back Salsa mala Spanish Salsa mala Italian 麻辣味 Japanese Mala JV 마라 (맛) Korean ໝາລ່າ Laothian Mala (Plappa) MAD Malasaus NB หมาล่า Thai ئاچچىق-چۈچۈك (تەم) UG
&sq=Sri Lanka&lang=en&file=File:Question_book-new.svg){kind=small} | This article needs additional citations for verification. (March 2024) |
| Mala | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
&sq=Sri Lanka&lang=en&file=File:JiaoMaJi.png) Jiāomájī (椒麻鸡), a cold chicken dish flavored with mala | |||||||||||||||||||
| Chinese | 麻辣 | ||||||||||||||||||
| |||||||||||||||||||
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli.[1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine, spawning many regional variants.
- ^ "Get to Know Málà, Sichuan Food's Most Famous Flavor". Serious Eats. Retrieved 2024-03-12.