We source only top brands and producers of premium and hard-to-find ingredients to make your home cooking taste like it would in China
Check out our blog for Sichuan recipes and food writing
We are almost sold out of 2016 Sichuan pepper and chili peppers, but join our mailing list to be notified when the 2017 crop of premium red Sichuan pepper and other new products arrive from Chengdu this fall. We appreciate your patience!
See all products NOTE: We apologize for the temporary shortage of our most popular item, but we have sold out of the 2016 harvest of red Sichuan pepper. Rather than...
See all products Premium green Sichuan pepper should have a strong citrusy, vegetal fragrance and taste as well as an intense numbing quality. A member of the citrus family, the...
See all products NOTE: We apologize for the temporary shortage of facing heaven chilies, but we have sold out of the 2016 harvest of most of our chilies. Rather than sell...
See all products Zi dan tou, or bullet head chilies, are 1.5 inches to 2.5 inches long and are fatter than our other chilies. They are medium-hot, though as with...
See all products In Sichuan, chili oil is made from one or more kinds of whole dried chilies that are first fried until crisp, cooled, and then pounded in a...
See all products Pixian chili bean paste is a fermented mix of broad beans, er jin tiao chilies and salt. It is often called the soul of Sichuan cooking, as...
See all products Fermented black soybeans are called douchi, but we just like to call them umami bombs, since they pack so much flavor in such a little bean. They...
See all products Yibin Suimiyacai is one of the most elusive of Sichuan specialty ingredients in the U.S. but also one of the most useful. Made from the stem of...
See all products One of the four famous vinegars of China, Zhenjiang black rice vinegar, also known as Chinkiang, is dark, full-bodied and moderately sour with just a tinge of...
If you are new to Sichuan cooking (or looking for a gift for someone who is), and are not sure where to start, then this is the kit for you,...
If you are a fan of Sichuan cuisine, then you know the importance of mala to authentic taste. This Super Mala Collection includes the most-used ingredients for creating ma and...
While Sichuan food is best known for its mala flavor—the combination of Sichuan pepper and chili pepper—the cuisine has dozens of other flavor profiles and ingredients that make it unique...
I just received my spice order. My wife works in China. The last time she came home, she brought me some HanYuan peppercorns. They were the best I've ever had...until now. I always test peppercorns the same way; put one bud in my mouth, chew on it a few times, then remove it. It's been about 10 minutes now, and my lips and tongue are still tingling.
For the best of the best, however, go online. Holliday sells peppercorns at themalamarket.com, and they’re absurdly fragrant. Even inside a ziplock bag, they will announce their presence every time you open your cupboard.
Matthew Amster-Burton for The Village Voice
This looks wonderful. I live in the inner NY suburbs and frequently visit Flushing, Queens Chinatown, but still can’t find half of your offerings.
Poor-quality Sichuan peppercorns are bitter, lack that characteristic numbing ability, and just don't have the same intensity as the good stuff. But "it's very easy to tell if they're high-quality," says Wu. "They have super-brilliant colors, the aroma is complex and citrusy, and they totally have that dank-weed smell." Wu and Young get theirs at The Mala Market, an online store that specializes in Sichuan ingredients.
Chef Jonathan Wu (NYC's Fung Tu) and cookbook author Grace Young in Serious Eats
I’m very happy for all the Sichuan food lovers around the country who now have a trusted source for authentic Sichuan ingredients! Thank you for the great blog and the new shop!
Everything arrived beautifully (and lovingly) packed. Tried your black bean chicken recipe and it was beautiful. You've made this new customer very happy.
The Mala Market offers crazy good Sichuan peppercorns, which are complex, intense, and citrusy—as opposed to the bunk ones, which are bitter, not as aromatic, and lacking that crucial mouth-numbing quality.
Mari Uyehara for Bon Appetit
I used a good handful of bullet chiles in gong bao chicken last night. I'm used to dried red chiles providing heat and flavor, but these also filled the room with a wonderful chile aroma. The freshness really makes a difference.
We purchased some doubanjiang and hua jiao for the holidays and the quality is excellent. Hot pots are much more fun (and tingly) now. Thanks so much!
I have received the order and everything is just perfect. The packaging is excellent. Thank you! I am extremely pleased with the two products I have ordered and will be using them to make Shui Zhu Beef.
The Mala Project is one of 6 finalists for best new voice in our 2015 SAVEUR Blog Awards
My husband and I lived in China for four years and are Sichuan addicts. I am so glad to see you are starting the online shop as it’s not always easy to find ingredients, even in New York City. Thank you so much for your amazing work!