Search results
Results from the WOW.Com Content Network
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 ...
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 in dressing, dipping sauces, or any dish in which the flavor of the peppercorn is desired without the texture of the peppercorns themselves. [16]
It is believed to be responsible for the numbing and tingling sensation caused by eating food cooked with Sichuan peppercorns and Uzazi. The term sanshool in the compound's name is derived from the Japanese term for the Japanese pepper, sanshō (山椒) (lit. ' mountain pepper '), to which was appended the suffix -ol, indicating an alcohol.
The heat of the chiles, the numbing of the Sichuan peppercorns, and the crunch of the garlic (or onions) combine with the cooling sweetness of the ice cream for a roller coast of flavor.
The most unique and important spice in Sichuan cuisine is the Sichuan pepper (花椒; huājiāo; 'flower pepper'). Sichuan peppercorn has an intense, fragrant citrus-like flavour and produces a "tingly-numbing" ( 麻 ; má ) sensation in the mouth.
Malatang (simplified Chinese: 麻辣烫; traditional Chinese: 麻辣燙; pinyin: málàtàng; lit. 'numb spicy hot') is a common type of Chinese street food. [1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more like what in northern China would be described as hot pot.
Zanthoxylum piperitum is harvested in Japan and Korea to produce sanshō (山椒) or chopi (초피), which has numbing properties similar to those of Chinese Sichuan peppercorns. [16] In Korean cuisine, chopi is often used to accompany fish soups such as chueo-tang , whereas the plant's seeds are separated and used to make oil, and the oil is ...
Mala tang is a popular Sichuan hot soup dish made with a variety of ingredients, including meat, seafood, vegetables, and tofu, distinguished by it pre-made broth heavily seasoned with Sichuan peppercorns and chilli peppers. [8] Mala tang and mala xiang guo are both popular Sichuan dishes, but the main difference between them is the cooking ...