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Super Sichuan Collection
$95
A deep dive into mala ingredients
If you are a fan of Sichuan cuisine, then you know the importance of mala to the cuisine’s iconic dishes. This Super Sichuan Collection includes an expanded selection of ingredients for creating má and là, the defining tastes of Sichuan food, plus seven well-tested and beautifully printed recipe cards for Sichuan's most-loved dishes.
“Ma” refers to the tingly, citrusy taste of Sichuan peppercorn. Our recently harvested, non-heat-treated da hong pao Sichuan peppercorns are incomparably fresh, fragrant, potent and seedless. The less well known—but super popular in Sichuan—green Sichuan peppercorns provide a distinctly different flavor profile.
“La” refers to the heat of chili pepper, and this kit includes both the must-have facing-heaven zi dan tou chili as well as er jing tiao, Sichuan's favorite chili. It also includes fragrant-hot ground chilies, a mix of three kinds of roasted and ground chilies to be used in making chili oil, an essential ingredient in cold dishes and sauces.
If Sichuan pepper and chili peppers are the heart of Sichuan cuisine, then Pixian doubanjiang, or chili bean paste made in Pixian County, is the soul. This kit includes a large package from the oldest and most esteemed maker. The Yi Feng He brand is a small-batch, completely handmade douban aged for three years in earthenware crocks and stirred every one of those 1,000-plus days by hand.
As a bonus, we include a package of Yibin yacai, a mustard-plant pickle used in many Sichuan dishes. Combine this Super Sichuan Collection with basic Chinese pantry items like Zhongba soy sauce and Baoning vinegar and you can make dozens of authentic dishes.
This collection includes seven Mala Market recipe cards to get you started: Sichuan chili oil, mapo doufu, gong bao (kung pao) chicken, dry-fried green beans, dan dan noodles, Chongqing chicken (la zi ji) and water-boiled fish (shui zhu yu). You'll find dozens more dishes using these ingredients on our recipe blog.
To cook the full range of Sichuan dishes, combine this collection with The Food of Sichuan (2019), the definitive guide and cookbook for Sichuan cuisine.
Use links above to see individual products on this site for more description of each one, including provenance, history, production methods, ingredients and nutrition facts.
If this is a gift, know that our shipments do not include any pricing info. The collection is packaged with red tissue paper and a product storage and usage guide.
History + Honors
The chilies in this collection are grown in Guizhou Province, China’s chili breeding, growing and processing capital. The red Sichuan pepper is Sichuan’s most popular variety, loved for its large, flower shape, bright red color and strong fragrance and numbing power. The green Sichuan peppercorns are from southern Sichuan's Yi Autonomous Prefecture. These single-origin spices are always from the most recent harvest. Please read more about our sourcing and testing on each product page.
The Sichuan Pixian doubanjiang is a China Time-Honored Brand that can trace its founding story and lineage back centuries. It also has protected Geographic Indication, meaning its place of origin heavily impacts its taste and authenticity. Finally, its craftsmanship has the status of National Intangible Cultural Heritage, indicating an artisan production process that is a living tradition passed down through generations.
Storage
All products are shelf-stable and can be stored in a cool, dark pantry.
Optionally, once opened, we recommend refrigeration for the doubanjiang and yacai pickle.
Spices and chilies can be frozen for long-term storage.
This collection comes with a printed storage and usage guide.
Allergens
Products in this collection include wheat.
The products are all natural, with no additives or preservatives; the only exception is the yacai pickle.
See individual product pages for a complete listing of ingredients and nutrition facts.
Built on dried chilies and Sichuan pepper, mala wei, or numbing and spicy flavor, is the most iconic of Sichuan cuisine's official complex flavor profiles
One of Sichuan's most beloved dishes, mapo tofu is both mala wei and jiachang wei, or "homestyle flavor," the official complex flavor profile that is built around Pixian doubanjiang
