Mala sauce oily, and the tastes more complex. Common sauces include sesame oil with garlic, oyster oil, or doufu ru. The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables. The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These
Jerk (cooking) Amerindians in the Caribbean. Nowadays, the smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean/West Indian communities throughout North America and Western Europe. The word "jerk" is said to come from "charqui", a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word "jerky" in English. "Jerk" is also derived from