Mouth-numbing Mala: Sichuan peppercorns in the spotlight as UK restaurants explore tongue-tingling spice sensations

Spicy flavour trends have been on the rise in the UK for a good many years now, with consumers across generations craving bold, globally-inspired taste experiences that deliver memorable levels of flavourful heat.

We all remember when sriracha took the UK market by storm going on ten years ago, paving the way for a wave of spicy condiments, sauces, and marinades from across the world to capture the imagination of heat-hunting diners, with the Korean chilli paste, gochujang, one of the more recent spicy success stories in UK hospitality.

New flavour 'adventures' remain high on the consumer agenda, particularly among younger generations, with booming UK street food trends and the ever-widening array of authentic options now finding real success up and down the country testament to the broadening of UK palates.

So, the question: what's the next big thing in spicy flavours for UK foodservice? Well, as hands-on food experts in both retail and hospitality, Insights Lab by Egg Soldiers has its finger firmly on the pulse of UK food trends, with our broadening team of expert strategists and analysts identifying a potential opportunity with Mala - a spicy, flavourful seasoning and a signature flavour of Chinese Sichuan cuisine.

Mala, which comes from a combination of two Chinese characters - "numbing" (麻) and "spicy" (辣) - is driven by a combination of Sichuan peppercorns and dried chillies, the former delivering an unusual numbing feeling in the mouth.

Powerful, distinctive, and comfortably ticking the 'flavour adventure' box; Mala is traditionally made into a sauce for a range of dishes, both in Sichuan and in many other parts of China (think Dandan noodles and Mala hot pots).

However, with the broader reaches of authentic Asian flavours and styles increasingly finding favour in the UK mainstream, Mala is starting to establish itself beyond its traditional Sichuan cuisine origins, with ever-rising UK consumer demand for globally-inspired spice elements driving innovators to explore new dish applications for the uniquely tongue-tingling, umami-boosting flavour bomb.

As mentioned, the mouth-numbing magic of Mala comes from Sichuan peppercorns, a spice indigenous to China and the driving force behind Sichuan cuisine. Despite the name, these "peppercorns" are actually dried berry husks from prickly ash shrubs which, when eaten, produce a sensation called paraesthesia, in which the lips and tongue feel as though they're vibrating and go slightly numb.

The presence of hydroxy-alpha-sanshool, a chemical that binds to touch receptors on the tongue, mouth, and skin, is responsible for this effect, deceiving cells into believing they've been vibrating at a high frequency.

It's worth pointing out that, while they certainly deliver an electric spice sensation; Sichuan peppercorns are not actually that spicy in terms of the Scoville scale, coming in at around the same level as tabasco and cayenne pepper, with Mala's spiciness really driven by varying amounts of dried chilli flakes.

Flavour-wise, Sichuan peppercorns deliver fragrant, floral, and slightly citrus/sweet notes, balancing beautifully in a Mala mix with the spicy kick of the dried chilli, often brought together by ranging spices and herbs, which can include fennel, cumin and coriander. It's a complex, umami-boosting blend.

So why exactly are we highlighting Sichuan peppercorn-driven Mala? Even proclaiming it as one of the UK Hospitality Food & Drink Trends To Watch in 2023/24?

Well, Mala has enjoyed something of a vigorous test run over the past few years, but not in its standard form. We're talking about chilli crisp oil - a cult obsession among foodies and one of the big lockdown food trend winners.

A common ingredient in chilli crisp oil? Sichuan peppercorns. And what have consumers been putting chilli crisp oil on? Absolutely everything.

Chinese condiment brand Lao Gan Ma is perhaps the most well-known of the chilli crisp oil producers and is often credited with popularising the concept in the Western world. Its hero product, Spicy Chilli Crisp, contains 'prickly ash powder' - namely a powdered version of the shrub that produces Sichuan peppercorns (delivering that same numbing sensation).

Crunchy, hot and packed with umami; Lao Gan Ma paved the way for a number of artisan brands to emerge over the past few years, tapping rising interest from consumers in complex, spicy flavour experiences, with a touch of adventure.

The chilli crisp oil craze hit real heights at the tail end of the last decade, and while not all iterations contained the mouth-numbing qualities of Sichuan peppercorns, arguably the standout entry into the category was US-based Fly By Jing and its "hot, spicy, crispy, numbing and deliciously savory", Sichuan Chili Crisp.

After launching in 2018 (following a hugely successful Kickstarter campaign), Fly By Jing's Sichuan Chili Crisp skyrocketed in popularity across the US, becoming a pantry staple for lockdown home cooks. Applications were limitless as consumers became hooked on the magic of Mala, with popcorn, fried chicken, salads, fried eggs, and even vanilla ice cream eagerly doused with the tongue-tingling, crunchy hot sauce.

And, in the summer of last year, Shake Shake teamed up with Fly By Jing to launch the UK-exclusive Chili Crisp menu, marking the latter's UK market entry. The menu was led by the Chili Crisp Chicken, a chicken burger glazed with Fly By Jing's Sichuan Chilli Crisp, with Chili Crisp Chicken Bites with spring onion mayo, and Chili Crisp Cheese Fries topped with Shack cheese sauce and spicy Sichuan Chili Crisp also part of the lineup.

Then there's Fly by Jing's mala spice mix, which is also among its most popular products, with the "warm, versatile, numbing' seasoning made with 11 potent herbs and spices, including Erjingtiao chilli and the prized “Tribute” Sichuan pepper.

Now, in 2023, mala flavour innovation is beginning to emerge in both the UK and US, with Sichuan peppercorns' uniquely tongue-tingling qualities opening up new avenues for creative product development.