THE ORIGIN AND DEVELOPMENT OF THE SPICY-NUMBING FLAVOR OF MALA CUISINE

Abstract

The academic article titled “The Origin of the Spicy and Numbing Flavor of Mala” aims to explore the origins of the distinctive spicy–numbing taste of the Mala spice blend, as well as its cultural dissemination and adaptation within the Thai sociocultural context. Mala originated in Sichuan Province, People’s Republic of China, a region characterized by a cold climate that encouraged the local population to consume spicy foods to generate warmth in the body. The main ingredient of Mala is Huajiao or Sichuan pepper, which produces its signature pungent and numbing sensations through natural compounds known as hydroxy-α-sanshool and hydroxy-β-sanshool. These compounds stimulate the taste receptors, creating the unique tingling effect associated with Mala cuisine. Mala is widely used in various dishes such as hot pot, grilled skewers, stir-fried dishes, and Sichuan soups. The flavor was later introduced to Thailand through the migration of Yunnanese Chinese communities, particularly in Chiang Rai Province, which became the first area to sell Mala-style grilled skewers before the cuisine expanded to other regions nationwide. At present, Mala has been developed to suit Thai preferences, appearing in ready-to-use sauces, seasoning powders, and health-conscious variations such as keto and halal recipes. In addition, Mala contains a variety of herbs and spices—such as star anise, cinnamon, ginger, clove, and cumin—which possess medicinal properties that aid digestion, nourish the blood, strengthen immunity, and reduce blood pressure and cholesterol levels. Therefore, Mala is not only a spicy condiment but also a cultural symbol that reflects the wisdom of traditional Chinese medicine, the artistry of culinary craftsmanship, and the cultural linkage between China and Thailand. It further contributes to contemporary economic, health, and sociocultural dimensions of Thai society.