Ingredients: Sichuan peppercorn, white cardamon, black cardamon, star anise, fennel seed, cassia bark, clove, bay leaf, sand ginger, cumin, black bean paste, dobanjian, red chili, olive oil, stevia, Himalayan salt
Usage: 1-2 tablespoons in a meat and veggie stir fry mix for Mala Xiang Guo or add to soup for Mala hotpot. Can be used as a marinade.
Refrigerate for up to two weeks after opening and store in fridge if temperature is above 20C.
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