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2. Mala (seasoning) - Wikipedia

   en.wikipedia.org/wiki/Mala_(seasoning)

   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 ...

3. Sichuan pepper - Wikipedia

   en.wikipedia.org/wiki/Sichuan_pepper

   ' numbing and spicy '), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Chongqing hot pot. [15] Sichuan pepper is also available as an oil (Chinese: 花椒油, marketed as either "Sichuan pepper oil", "Bunge prickly ash oil", or "huajiao oil"). Sichuan pepper infused oil can be used ...

4. Chili powder - Wikipedia

   en.wikipedia.org/wiki/Chili_powder

   Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). [1]

5. What is chili crisp? This spicy condiment belongs on ... - AOL

   www.aol.com/chili-crisp-spicy-condiment-belongs...

   Fly by Jing Sichuan Chili Crisp is an all-natural chili crisp made in Chengdu, China, adds Sichuan peppers, preserved black beans, mushroom powder and sesame oil for enhanced flavor.

6. Chili crunch is the versatile condiment you need to be using ...

   www.aol.com/lifestyle/chili-crunch-versatile...

   Chili crunch is perfect for adding to noodle dishes or topping a slice of pizza. But what is it? ... from the Sichuan province in southwestern China, for an extra boost in flavor and aroma ...

7. Five-spice powder - Wikipedia

   en.wikipedia.org/wiki/Five-spice_powder

   Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine.