The Mala Market offers premium spices and sauces to make your home cooking taste like it would in China. We are particularly focused on the spicy cuisines of western China, including Sichuan, Yunnan and Xinjiang. 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
Check out our Sichuan Recipe Blog (link in main menu) for inspiration and instructions for using the ingredients
Our shipment of just-picked spices and chilies was held at the port for a couple weeks by the FDA but has finally cleared customs. We expect to have the shelves completely restocked by October 18. Thanks for your patience!
Looking for Yunnan ingredients? Those will arrive with the new-harvest shipment, enabling you to cook from the just-published Cooking South of the Clouds
See all products It's no exaggeration to say that this 3-year-old Pixian chili bean paste is the pinnacle of traditional Sichuan food production. Made entirely by hand—as it has been...
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 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 Premium red Sichuan pepper should have a strong citrusy fragrance and taste as well as an intense numbing quality. Ours is particularly potent, as it has not...
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 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 This Starter Mala Collection includes the must-have ingredients for creating ma and la, the defining tastes of Sichuan food, plus four well-tested and beautifully printed recipe cards...
See all products This imposingly large and richly colored piece of ceramic art is Zao Jun, The Kitchen God. Zao Jun is among the oldest household deities in the pantheon...
See all products 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...
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 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 Chinese sesame paste is made from toasted sesame seeds and is deep, dark and intense. It is used in sauces for cold dishes, including noodles and vegetables such...
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!