Andaliman (premium Batak pepper)

This andaliman is unique, because it is almost seedless! We sell these aromatic, sharp berries as 'clusters', originating from wild growing andaliman bushes. One of the few places in the world where the Zanthoxylum acanthopodium - a thorny bush or tree - grows, is Sumatra.

In Sumatra the pepper is called intir-intir, which means lemon pepper. In Bali, where it is very popular, the name is tabia bun. The aromas of the andaliman are so complex that it is sometimes described as a fruity all-spice with a sour accent. But that does not do justice to this fine pepper variety, the most lemony of the citrus peppers.

The berry gets its sharpness from sanshool, a substance that provides a pleasant tingling sensation on the tip of your tongue. Andaliman is a member of the citrus family, hence the citrus aroma. Comparable to the citrus notes of Ma khaen.

The Zanthoxylum acanthopodium grows wild except in Sumatra occasionally elsewhere in Southeast Asia, such as in India, and is not cultivated anywhere in the world. The most important locations are the area around Lake Toba, North Tapaluni and the island of Samosir. The berries are harvested there all year round, with a peak season in March.

For one kilogram of dried andaliman, an average of eight kilograms of fresh berries is needed. The andaliman is harvested in clusters, and contains, besides the fruits, the small stalks and many twigs. The fruits usually contain seeds, because they do not fall off spontaneously.

Our andaliman is of exceptional quality, because almost all seeds have been removed. It therefore contains few bitter tones, so that the fresh citrus aroma predominates! You will undoubtedly have more value for your money.

The unique sharpness experience of sanshol

Characteristic of all Zanthoxylum peppers, and therefore also of this Szechuan pepper, is the tingling sensation you experience on the tip of your tongue due to a substance in the pepper called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the peel of the fruit: α-, β-, γ- and δ-sanshool, α hidroxy sanshool and β-hidroxy sanshool.

The numbing effect is mainly caused by γ sanshool and α hidroxy sanshool. The amount of α-hidroxy-sanshool in the berries can be (well over) 50 ‰ of the dry weight, of γ sanshool around 5‰. The tingling is accompanied by a light numbness, jokingly compared to tasting a 9 volt battery. A single berry is enough to experience that! This somatosensation, tingling by touch, has been used for centuries as an anaesthetic in traditional medicine in Asia. The effect is very complex and the subject of extensive studies. In particular, hidroxy-α-sanshool is said to cause the tingling, and there are certain parallels with the sharpness experienced by capsaicin, the pungent substance in chilli pepper, but also with menthol and mustard oil.

Smell and taste

The berries have a complex aroma, in which you can taste orange peel and tea, but also anise and menthol, and the sweet notes of angelica. The smell is related to that of black pepper due to the high content of sabinene, which is higher in the dried berry than in the fresh one.This is the flavor palette:

• D-limonene (dipentene), sweet orange flavor, found in modest amounts in nutmeg, mace and cardamom,
• β-phellandrene, pleasant mint and citrus flavor, also found in allspice,
• β-pinene, woody pine odor, as in cumin, pine (cone), juniper and hemp,
• sabinene, responsible for the woody, camphor-like taste of black pepper, among other things
• carvotan acetone, also minty, as in angelica.
• dihydrocarbohydrate as in black pepper and black tea, and
• the bitter terpinol, - mainly found in the seeds - as in cranberries.

This pepper is therefore delicious in combination with the aforementioned spices, and in general with products that go well with citrus such as shellfish and shellfish, white fish, salmon, white butter sauces, veal, pork and duck. Can be eaten raw and added at the last moment, and is delicious in vegetable salads and in desserts or with fruit.

Combinations

Andaliman combines with citrus (kafir leaf), lemongrass, coconut, coriander leaf, curry leaf, and goes perfectly with exotic fruits, poultry, shellfish and shellfish.

Andaliman with seeds: Crush the fruit, which will release the seeds. These are easier to grind than the seed pods, which can best be ground. The stems and seed pods are best ground, the seeds can be ground very well. The seeds can be a bit bitter, which is why we only use these almost seedless premium andaliman sell. You can put the sprigs (and any seeds) in a bag, to cook or stew with the dish, so that they can be easily removed later. In more rustic preparations (gulais for example) the ground whole andaliman - peel and sprigs together - is not to be sneezed at.

We also recommend andaliman as a botanical. A great combination is with cubeb. Try our seed-free clusters of andaliman in one of the Bobby gins, inspired by Indonesian cuisine.

The Batak kitchen

The berry has been used by the Bataks for many centuries, long before the rest of the Indonesian archipelago was introduced to the chili pepper. Batak cuisine is known for its spicy dishes. There is no dish, certainly not at a ceremony such as a wedding, without dishes on the menu that contain andaliman.

Not only in the Batak kitchen, but also  In Balinese cuisine this andaliman pepper is used. Both whole or ground. How? Rub the berries between your hands, so that the clusters are broken, and the stalks and seeds can be easily pounded or ground. Yes, the stalks are also used! If you only want to use the whole berries in a dish, do not throw away the stalks, save them for later use.

Suggestions for using andaliman

• in spicy dishes such as gulais
• sambar andaliman
• arsik ikan khas (batak fish dish)
• saksang (pork, chicken or beef)
• to tinombur (batak fish dish)
• na niura (batak fish dish)
• fermented drink such as beer and kombucha

Features:

• 100% berries from the Zanthoxylum acanthopodium - organic
  
• clustered berries (with twigs and stems)
• maximum 5% seed
• origin: Sumatra, Indonesia

Allergens: no

Assortment

• available in glass, stand-up pouch and test tube
• glass jar contains 15 grams
• stand-up pouches with a capacity of up to 45 to 500 grams *
• available in 10 ml test tube (clusters cut)
  
  * larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

Save:

• store your andaliman pepper in a closed container
• preferably store in a dark, dry and cool place
• at least good until Septemberber 2026 (09/26)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice