Mala
麻辣 · málà (pinyin)
A Sichuan flavor pairing the tingling numbness of Sichuan pepper with chili heat; the name means numbing and spicy.
What it means
Mala (麻辣) joins two words: má, the numbing tingle, and là, chili heat. In the flavor, Sichuan pepper supplies the first and chili peppers supply the second.
As a seasoning, Wikipedia describes mala as a sauce made by simmering dried chilies, broad bean paste, Sichuan pepper and warming spices such as clove, star anise and cinnamon in oil. The tingle comes from a compound in Sichuan pepper called hydroxy-alpha-sanshool. Taste stresses that numbing and burning are different sensations.
Mala shows up across several formats: mala hotpot, malatang (vegetables and meat in mala broth), mala xiang guo (a stir-fried version) and mala barbecue. Wikipedia lists these among the dishes that use the flavor, and calls it characteristic of Sichuan and Chongqing cuisines.
A common mix-up
Mala is a pairing, not a synonym for very spicy; the tingle from Sichuan pepper is a different sensation from chili heat.
Questions people ask
Does mala mean extremely hot?
Not by definition. Là is chili heat and má is the numbing tingle. How much of each a dish carries depends on the kitchen, so ask about both.
Which dishes use the mala flavor?
Wikipedia lists malatang, mala hotpot, mala xiang guo and mala barbecue. Mapo tofu and dan dan noodles also use Sichuan pepper alongside chili.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.