Published • loading... • Updated
The Secret of “Mala”: The Signature Numbing Spiciness of China’s Culinary Culture
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.1 Articles
1 Articles
The Secret of “Mala”: The Signature Numbing Spiciness of China’s Culinary Culture
A lecturer from the Department of Food Technology, Faculty of Science, Chulalongkorn University, explains the source of the intense spiciness of mala, a key compound called sanshools, found in Sichuan pepper.
·Charlottesville, United States
Read Full ArticleCoverage Details
Total News Sources1
Leaning Left0Leaning Right0Center0Last UpdatedBias DistributionNo sources with tracked biases.
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
