Is numbing, spicy hot sauce of Sichuan, Chinese cuisine.  The buzzing sensation caused by the presence of the molecule, hydroxy alpha sanshool in the sichuan pepper gives rise to the name for the unique spicy hot sensation of málà sauce. The sauce is comprised of both chili peppers and powder, sichuan peppercorns, a salty and spicy paste of soybeans and fermented broad beans, rice, and spice called “bouban paste”, garlic, cloves, star anise, fennel, black cardamom, ginger, salt, and cinnamon, simmered in beef tallow and oil.  Variants and proportions change according to region and personal tastes, but kencur or “sand” ginger is a common addition.  While the origins of málà sauce are not certain, it is believed it was developed in the late 19^th to early 20^th centuries in Chongqing to deter spoilage and mask the tinge of blood and strong odor of organ and inferior cuts of meat served to waterfront workers.  However dubious its origins, the popularity of numb taste málà sauce has only increased and it is served now in many regions of around the world.