Andaliman (premium Batak pepper)
Andaliman (premium Batak pepper)
This andaliman is unique, because virtually seedless! We sell these aromatic, sharp berries as 'clusters', originating from Andaliman bushes growing in the wild. One of the few places in the world where the Zanthoxylum acanthopodium - a thorny shrub or tree - grows, is Sumatra.
In Sumatra, the pepper is called intir-intir, which means lemon pepper. In Bali, where it is very popular, it is called tabia bun. The aromas of the andaliman are so complex that it is characterized as a fruity all-spice with a sour accent. But this does not do justice to this fine pepper variety, the lemoniest of the citrus peppers.
The berry derives its sharpness from sanshool, a substance that provides a pleasant tingling sensation on the tip of your tongue. Andaliman is part of the citrus family, hence the distinct citrus aroma. More prominent than in the closely related Raye timur and Mak khaen, both also from wild harvest.
The Zanthoxylum acanthopodium grows in the wild, except in Sumatra, occasionally elsewhere in Southeast Asia, such as India, and is not cultivated anywhere in the world. The most important sites are the Toba area, North Tapaluni and the island of Samosir. The berries are harvested all year round, with a peak season in March.
One kilogram of dried andaliman requires an average of eight kilograms of fresh berries. The andaliman is harvested in clusters, and besides the fruits, the small stems also contain many twigs. By default, the fruits contain seeds, because they do not fall off spontaneously.
Our andaliman is of exceptional class, because almost all seeds have been removed. It therefore contains little bitter tones, so that the fresh citrus aroma predominates! You will undoubtedly get more value for your money.
The unique sharpness experience of sanshol
Typical for all Zanthoxylum peppers, and therefore also for this Szechuan pepper, is the tingling you experience on the tip of your tongue due to a substance in the pepper called sanshool, named after the Japanese sanshō. The sharpness is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α hidroxy sanshool and β-hidroxy sanshool.
The sedative effect is mainly due to γ sanshool and α hidroxy sanshool. The amount of α-hidroxy-sanshool in the berries can amount to (more than) 50 ‰ of the dry weight, of γ sanshool around 5 ‰. The tingling is accompanied by a slight numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience that! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional medicine in Asia. Its operation is very complex and the subject of extensive studies. Hidroxy-α-sanshool in particular is said to cause the tingling sensation, and there are certain parallels with the sharpness experience of capsaicin, the pungent substance in chili 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 flavour, present in moderate amounts in nutmeg, mace and cardamom,
- β-phellandrene, pleasant mint and citrus flavour, also found in allspice,
- β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper berry and hemp,
- Sabinene, responsible for the woody, camphorous taste of black pepper, among others
- carvotan acetone, also minty, as in angelica.
- dihydrocarvol as in black pepper and black tea, and
- the bitter terpinol, - mainly occurring 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 minute, and is delicious in vegetable salads and in desserts or with fruit.
Andaliman combines with citrus (kafir leaf), sereh, coconut, coriander leaf, curry leaf, and goes perfectly with exotic fruits, poultry, crustaceans and shellfish.
Andaliman with seed: Bruise the fruit, releasing the seeds. These are easier to crush than the seed shells, which are best ground. It is best to grind the stems and seed shells, the seeds are easy to crush. The seeds can be on the bitter side, which is why we only sell this virtually seedless premium andaliman. You can put the twigs (and any seeds) in a bag to cook or braise in the dish for easy removal later. In more rustic preparations (gulais for example) the ground whole andaliman - peel and twigs together - is not to be sneezed at.
The Batak Kitchen
The berry has been used by the Bataks for many centuries, long before the other Indonesian archipelago became acquainted with the chili pepper. Batak cuisine is known for its sharply spiced dishes. Not a dish, especially not at a ceremony such as a wedding or there are dishes on the menu that contain andaliman.
This andaliman pepper is not only used in Batak cuisine, but also in Balinese cuisine. Both whole or ground. How ? Rub the berries between your hands so that the clusters are broken up and the stems and seeds can be easily crushed or ground. Yes, the stems 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,
- saksang ayam
- fermented drink such as beer and kombucha
- 100% berries of the Zanthoxylum acanthopodium
- clustered berries (with twigs and stalks)
- maximum 5% seed
- origin: Sumatra, Indonesia
- available in glass, pouch and test tube
- glass jar contains 15 grams
- stand-up pouches with a content of up to 15 to 300 grams
- available in 10 ml test tube
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our gift packaging, please refer to the gift packaging section
- keep your andaliman pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before November 2024 (11/24)
- this expiration date is an indication