This mouth-numbing dark red spice paste features earthy ground chilies and warming spices like ginger, cumin, clove, cinnamon and anise. Sichuan peppercorns provide that mouth-tingling “mala” quality, while savory miso and soy sauce ground the paste with an umami base. This is different from the other pastes we’ve tried, since it leaves the Sichuan peppercorns whole rather than crushed, so the heat is not only much more manageable but also lets the chilies shine. ​ [/description-break] Ingredients [/title]Ingredients: Sunflower oil, garlic, dried red chili, jasmine rice vinegar, ginger, miso (soybeans, water, salt, brown rice, cane sugar), Himalayan pink salt, gluten-free soy sauce (brown rice, soybeans, salt, water), Sichuan peppercorns, cumin powder, fennel powder, cinnamon powder, star anise, clove powder[/accordion] Specifications [/title]​Net Weight: 3.53 ounces[/accordions-break]This spicy paste is inspired by the ubiquitous condiment from China’s Sichuan region.[/banner_heading]Dried chilies pack heat, while Sichuan peppercorns offer their signature mouth-tingling sensation to the mix. [/banner-text-break]Add a dollop to a stir-fry of vegetables such as green beans, broccoli or cauliflower with scallions. Or use it to make mapo tofu. Mix into soups for a rich flavor base with tingling heat. And a little goes a long way in adding spice and complexity to dipping sauces. [/how-to-use-break] ​KITCHEN NOTES