“Ma-kwean” Mala of Thailand, Similar but Different

Abstract

“Mala” is the Chinese word for the numb and spicy flavor. Malas’ main ingredient is the spice called Hua Jiao or Sichuan pepper. Mala is normally used as seasoning in Chinese cuisine in Sichuan instead of chili powder. It goes in grilled food, fried food, dressed salad, stir fried and noodle. In Thailand, there is a plant that has similar botanical characteristics and the gives the numb and spicy flavor like Hua Jiao. It is “Ma-kwean (Zanthoxylum limonella Alston)” People in the Northern part of Thailand like to use Ma-kwean as seasoning in various dishes just like Chinese people do with Mala. It is usually fermented with meat before baking and roasting. It is also used in fried dishes and sprinkle on top of the stir fried, curry and soup. When comparing the economic opportunity and possibility between Ma-kwean and Hua Jiao, they are in different level in term of the profit making and broad popularity, but the ability as a spice of Ma-kwean is not less than Hua Jiao. It also promotes the uniqueness of local cuisine of the northern part of Thailand in the tourism industry following the policy of the government on the secondary cities.