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Sichuan Mala Salt Front.jpg
Sichuan Mala Salt Back.jpg
DSCF7215.jpg
Sichuan Mala Salt Front.jpg
Sichuan Mala Salt Back.jpg

Sichuan Mala Salt | tingly chilli citrus spice salt

A$16.00

Sichuan Mala Salt is our zesty, tingly chilli salt, full of Sichuan pepper, aged Chinese citrus peel and a warm buzz of aromatic spices.

It’s salty, spicy, savoury and numbing in that specific mala* way. Not just heat, but an electric Sichuan pepper tingle that slowly builds until your lips are pleasantly buzzing.

Use in place of plain salt on hot chips, S&P squid, eggs, roast potatoes, fried chicken, popcorn, smashed cucumber, tofu, noodles, avo toast, roast veg, buttered grilled corn, crispy things, plain things, all things.

Gang Tip: This goes amazing with our Hot Fermented Honey drizzled over fried squid and chicken and in cheese toasties. It’s also personal favourite over vanilla and chocolate ice cream.

VEGAN. GLUTEN FREE.

Weight: 150g
Free shipping over $80

*Mala is the iconic Sichuan flavour of numbing heat, má for tingle, là for chilli. The buzz comes from Sichuan pepper, which is not a true pepper but the dried husk of a prickly ash fruit. It gives that electric, lip numbing tingly feeling found across Sichuan cooking.

Sichuan Mala Salt is our zesty, tingly chilli salt, full of Sichuan pepper, aged Chinese citrus peel and a warm buzz of aromatic spices.

It’s salty, spicy, savoury and numbing in that specific mala* way. Not just heat, but an electric Sichuan pepper tingle that slowly builds until your lips are pleasantly buzzing.

Use in place of plain salt on hot chips, S&P squid, eggs, roast potatoes, fried chicken, popcorn, smashed cucumber, tofu, noodles, avo toast, roast veg, buttered grilled corn, crispy things, plain things, all things.

Gang Tip: This goes amazing with our Hot Fermented Honey drizzled over fried squid and chicken and in cheese toasties. It’s also personal favourite over vanilla and chocolate ice cream.

VEGAN. GLUTEN FREE.

Weight: 150g
Free shipping over $80

*Mala is the iconic Sichuan flavour of numbing heat, má for tingle, là for chilli. The buzz comes from Sichuan pepper, which is not a true pepper but the dried husk of a prickly ash fruit. It gives that electric, lip numbing tingly feeling found across Sichuan cooking.

  • Dust fried eggs and avocado toast, mix with rice flour for an instant S&P squid mix, finish dumplings and noodle bowls, rub and roast chicken and grilled fish, pop on tomato salad in the summer, sprinkle in a toastie, shake up greens and roast veg, rim a margarita, sprinkle over popcorn and hot chips, hit steaks, tofu and halloumi the second they leave the pan. Also crazy good on ice cream.

    Incredible with anything fried, especially squid with a Hot Fermented Honey butter sauce, breakfast eggs, buttered corn in the summer, steak and chips, wok fried green beans, silky poached chicken breast.

    • Gluten free

    • Vegan

    • Medium to hot heat with tingly Sichuan pepper buzz

    • Store in a cool, dry pantry

    • Like many famous hotties, this product may consciously uncouple (separate). Shake before sprinkling

    • Made with love on Kaurna Country in Australia