Mala soup: What is inside?

Have you ever had mala hotpot and wondered what is inside the huge mountain of spices lying at the bottom of the pot by the end of your meal?

In this blog post, I will be exploring the contents of mala hotpot and what makes it so addictive even in a tropical place like Singapore.

Mala hotpot first originated in Szechuan, China. It is made from an assortment of herbs and Szechuan pepper, aimed at eliminating dampness （湿气）， which affected many workers working in the region’s large boat industry.

Mala soup spices include Szechuan peppercorns, Szechuan dried chills, cumin seeds, fennel seeds, coriander seeds, cassia bark, clove bay leaf, sand ginger, ginger, and garlic.

These spices are used in traditional Chinese medicines commonly to alleviate symptoms of dampness, which include heaviness in the head and limbs, tiredness, swollen face and legs, sticky stool, and heavy vaginal discharge.

Ginger has antimicrobial effects, explaining its many culinary uses, especially in Chinese cuisine. It is used especially when cooking meats, to get rid of unpleasant odour. It also helps reduce bloating by eliminating stomach gas.

Garlic also works by eliminating stomach gas. Just like ginger, it has antimicrobial effects and is thus commonly used when cooking meats.

Sand ginger, although sharing a similar name as ginger, does not have the same properties as ginger. It has been shown to be effective in reducing pain caused by rheumatism. It is absorbed well into the body via the intestines.

The Szechuan peppercorns and dried chilis are responsible for the spicy flavour of the mala soup. They also help increase appetite due to the spicy flavour. Spiciness occurs when the heat receptors on the tongue are activated more easily, resulting in pain felt as spiciness.

Cumin seeds have antioxidants and anti-inflammatory effects that can neutralise the inflammatory properties of peppercorns and dried chili.

Fennel seeds are also able to help eliminate dampness by reducing water retention and reducing bloating.

Cassia bark benefits healthy digestion, further enhancing appetite on top of the effects of Szechuan peppercorns and dried chili.

Clove bay leaves help stimulate the healthy movement of bowels. It is also an anti-oxidant and has anti-inflammatory effects.

Studies have shown that the addictive effects of mala hotpot are due to the burning sensation caused by capsaicin found within the peppercorns and dried chili. This results in a rush of endorphins (the body’s natural painkiller), making it addictive for people who eat mala hotpot. The high sodium content further adds to this by stimulating the tastebuds, making the tongue more sensitive to the spiciness brought about by the spices. In Singapore, the hot and humid climate makes mala hotpot even more addictive as the spices have an additional effect of stimulating appetite.

However, with all that being said, hotpot should not be eaten regularly. A report conducted by Mount Alvernia Hospital has shown that the amount of sodium in a typical hotpot broth is 7000mg, whereas the recommended daily intake of sodium is only 2000mg. In addition, because the supposed health benefits brought about by the spices are only possible with large quantities and not practical to obtain through hotpot, hotpot should still be taken as a culinary treat to indulge in once in a while.

Keep happy and stay healthy. See you in my next post!