The Mala Market is America's source for premium Sichuan spices and sauces. Each year at harvest time we import several varieties of top-quality Sichuan pepper, Chinese chili peppers and other spices, and we are the exclusive importers of China's only handmade, long-aged Pixian chili bean paste. Direct sourcing from Sichuan farms and factories ensures authenticity, safety and freshness
Ma (the numbing of Sichuan pepper) + la (the heat of chili pepper) = mala (the defining taste of Sichuan food)
Check out our Sichuan Recipe Blog for inspiration and instruction on using the ingredients
SEE ALL PRODUCTS Premium red Sichuan pepper (formerly Szechuan peppercorn) should have a strong citrusy fragrance and taste as well as an intense numbing quality. Ours is particularly potent, as...
SEE ALL PRODUCTS In Sichuan, chili oil is made from one or more kinds of whole dried chilies that are first fried until crisp and then pounded in a large...
See all products Chao tian jiao, or facing heaven chilies, are so called because they grow upward toward the sky. There are many types of facing heaven chilies, but these...
See all products Deng long jiao, or lantern chilies, are fat and round and moderately hot. These were harvested in fall 2018 and are deep-red, fresh, fragrant and soft. They are...
See all products This is a small-batch, handmade chili oil like you'd make at home if you had 11 Chinese spices on hand and the time to infuse them in...
See all products Pixian chili bean paste is a fermented mix of broad (fava) beans, er jing tiao chilies salt and wheat flour. It is often called the soul of...
SEE ALL PRODUCTS More of this product is on its way! Sign up for our newsletter to be the first to know when it arrives, which should be mid-May. And...
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...
SEE ALL PRODUCTS Although this premium oyster sauce is made in Thailand and not southern China, where oyster sauce was invented, many chefs and home cooks feel that Megachef's version...
See all products This is a set of the Chinese spices we import (other than Sichuan pepper, sold separately). Grown in southern and western China, they were harvested in fall...
SEE ALL PRODUCTS This Complete Sichuan Pantry Collection is designed to stock your shelves with every specialty ingredient needed to cook classic Sichuan food. It also includes a full set of nine...
SEE ALL PRODUCTS From our friends at The Cleaver Quarterly come these wonderfully illustrated and highly informative cards featuring 52 Chinese vegetables. The goal of this portable vegetable dictionary is to...
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.
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.
The three-year-aged [chili bean paste] available today is made the traditional way. Fermented and aged in earthenware crocks stirred daily by hand, the jammy paste develops layers of earthy, savory flavor and slow-burning heat. Imported exclusively by the Mala Market, it’s as close as you can get to journeying through time by the spoonful.
Gabriella Gershenson for The Wall Street Journal
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!
The green Sichuan peppercorns had an energetic effect on me in that — seriously — I felt the energy typically congested in my head flow throw the energy gates in my hard and soft palates into my throat and beyond. You have some magic going on here.