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Hello, Friends of The Mala Market!
Those of you who have dropped by our shop recently probably noticed that we are out of stock on several items. Last fall we imported what we thought was enough spices and sauces for a year, but we completely underestimated your love of Sichuan food!
In our defense, we were the first (globally!) to legally import a handmade, 3-year Pixian doubanjiang, and knowing that we'd have to price it as the artisan product it is, we just had no idea how to estimate sales. Turns out many of you were eager to taste it, and then when The Wall Street Journal recommended it in March as one of 50 products with fascinating origin stories, we sold out immediately!
The good news is that we placed a new order a few months ago, and it is scheduled to arrive within the next couple weeks. We are expecting not only douban reinforcements, but also new stocks of green and Hanyuan Sichuan peppers. Most excitingly, we'll also be adding a new product to the lineup with America's first premium Sichuan pepper oil, made from cold-pressed, non-GMO rapeseed oil and highly potent green Sichuan peppercorns.
We will send out a brief email at that time to let you know everything has arrived and cleared customs. We apologize for the shortages, but are grateful for the business that caused it. Thank you!
To be clear, we have not run out of two of our most popular products—facing heaven chilies and da hong pao Sichuan peppercorns—so you might want to stock up for this month's recipes, both of which make ample use of the numbing spice.
Until next time,
🌶Taylor & Fongchong 🌶
A Mother-Daughter Venture
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