A defining flavor of Szechuan cuisine, mala translates to “spicy and numbing.” This take on the bold, unmistakable flavor is powered by an abundance of Chinese spices, including ground Szechuan peppercorns, that deliver a tingly sensation to the mouth and delightful citrus aroma to the nose.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- 1 pound salted butter, softened
- 2 1/2 teaspoons Chili Powder, Choice
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 2 teaspoons szechuan peppercorns, ground
- 1/2 teaspoon Chinese Five Spice
Nutrition Information
(per serving)
A defining flavor of Szechuan cuisine, mala translates to “spicy and numbing.” This take on the bold, unmistakable flavor is powered by an abundance of Chinese spices, including ground Szechuan peppercorns, that deliver a tingly sensation to the mouth and delightful citrus aroma to the nose.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Key products
Instructions
- Place all ingredients in bowl of food processor. Process until mixture is a smooth paste.
- Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
