Quote:
Originally Posted by bizaro86
Today I learned that Ma-La (From Kenji Lopez-Alt's exceptional cookbook that I got for Christmas) means "numb spicy" and is a Sichuan concept of mixing peppercorns, chilis, and other spices.
Then, like an hour later I read this post: https://forum.calgarypuck.com/showpo...&postcount=511
Clearly I'm going to need to try this. |
The absence of experience with Sichuan peppercorns (huajiao) is like never having seen one of the colours of the rainbow. Ma la is the best flavour. Huajiao peppercorns are the best spice.
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