If you’ve ever eaten something so spicy that it made your mouth tingle and go numb at the same time, chances are you’ve tasted mala. This powerhouse of flavour is a staple in Sichuan cuisine, but its influence has gone global. It’s not just about the heat – it’s about the complexity, the chemistry and the way it can train your body to handle spicier foods over time. Here’s everything you need to know about this spicy sensation.

The more you eat mala, the more your brain craves it… It’s a classic pain-pleasure paradox.

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What Is Mala?

Mala translates directly to ‘numbing’ (má) and ‘spicy’ (là). Unlike other heat-forward spice blends, mala isn’t just about the burn – it causes a tingling, almost electric sensation, in the mouth thanks to Sichuan peppercorns. When combined with dried chilli peppers, garlic, ginger, star anise and a hit of umami from fermented soybean paste (doubanjiang), you get a deep, layered spice that hits every part of your palate. It’s an experience!

Mala seasoning is the backbone of Sichuan cuisine, which hails from Sichuan province, China. This region is known for bold, spicy and deeply savoury flavours that balance heat with umami, producing flavours that are out of this world.

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Does It Mala Increase Your Heat Tolerance?

If you consider yourself a chilli connoisseur and want to work your way up the Scoville scale, this spicy number might help you get there. How exactly does mala increase your tolerance to spicy foods? Well, it boils down to desensitisation and adaptation.

The chilli peppers in mala contain capsaicin, which binds to special receptors (TRPV1) in your mouth – the same ones that detect heat. Over time, repeated exposure leads to desensitisation, meaning your brain stops freaking out as much in response to the heat.

Sichuan peppercorns also contain a compound called hydroxy-alpha-sanshool, which doesn’t just numb your mouth; it tricks your nerves into feeling a vibration-like tingling. This sensation – which feels like ‘pins and needles’ or ‘paresthesia’ if you want to get technical – distracts from the burning heat, helping you tolerate spice foods better and eventually leading to what is best described as a ‘spicy high’.

Spicy food triggers an endorphin release (your body’s natural pain relievers), making the experience oddly addictive (if you know, you know!).

The more you eat mala, the more your brain craves it. Your body then adjusts to the temperature perception of spice over time, making previously unbearable levels of heat more tolerable. It’s a classic pain-pleasure paradox.

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The Rise of Mala Cuisine

Spicy food lovers everywhere are chasing the mala high, and with the explosion of Sichuan-style restaurants outside of China, it’s never been easier to get your fix.

While deeply rooted in Sichuan cooking, you’ll find mala-inspired dishes popping up in Taiwan, Hong Kong, Japan, Korea and Singapore, where mala hot pot, spicy snacks and stir-fried dishes have developed cult followings. In the United States, the United Kingdom and Australia, mala has already crept into fusion dishes – think mala burgers, mala fried chicken and even mala-infused cocktails, like a spicy margarita or a tropical pina colada with a kick.

Mala Hot Pot is one of the most famous mala-based dishes; this bubbling cauldron of spicy broth contains meats, seafood and vegetables, which is cooked tableside – similar to what you might experience at most local Korean restaurants. Mala Xiang Guo is also popular; this dry stir-fry is packed with proteins, veggies and an oily, spicy coating.

If you consider yourself a chilli connoisseur and want to work your way up the Scoville scale, this spicy number might help you get there.

Popular in Korea, Mapo Tofu is silky tofu in a spicy, numbing and slightly oily sauce. Along with Dan Dan Noodles – a noodle dish that’s spicy, peanutty and packed with Sichuan peppercorns – this top-tier dish forms part of mala cuisine.

South Africa has yet to catch up, but with a rising interest in Korean food and Asian ingredients, locals are bound to hop on the mala train.

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How to Build Your Spice Tolerance

Want to increase your spice tolerance? Start slow and work your way up. With time, you might be comfortable with intense hot sauces. Here’s how to train your taste buds…

Begin with lower spice levels. If you’re new to mala, don’t go straight for the spiciest Hot Pot. Ease in with dishes like Mapo Tofu or mild Dan Dan Noodles.

Eat it consistently. Like weightlifting for your taste buds, regular exposure will train your mouth to handle more heat.

Drink milk, not water. Capsaicin is fat-soluble, so dairy or oily foods will help cool the burn better than water, which you might instinctively reach for. Trust us on this one!

Embrace the numbness. Sichuan peppercorns can make chilli heat feel less aggressive, so don’t shy away from that tingling sensation. The numbness will subside – hopefully!

Love spicy food? Find out how you rank on the Scoville scale.
Think you can handle the heat? Try our hottest and spiciest recipes.