Andaliman (premium Batak pepper)

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

On Sumatra, they call it peppertje intir-intir, some lemonpepper means. In Bali, where it is very popular, the name is tabia bun. The aromas of the andaliman are so complex that it is characterized as a fruity allspice with a touch of acidity. But with that, this fine peppersoort, the lemoniest among the citruspeppertjes, seriously wronged.

The berry derives its sharpness from sanshool, a substance that causes a pleasant, stimulating tingling sensation on the tip of your tongue. Andaliman is related to citrus, hence the citrus aroma. Comparable to the citrus notes of Ma khaen.

Zanthoxylum acanthopodium grows in the wild, apart from Sumatra, incidentally elsewhere in Southeast Asia, such as in India, and is not cultivated anywhere in the world. The main locations where it is found are the area around Lake Toba, North Tapaluni, and the island of Samosir. The berries are harvested there year-round, with a peak season in March.

On average, eight kilograms of fresh berries are needed for one kilogram of dried andaliman. The andaliman is harvested in clusters and, in addition to the small fruits and stems, contains many twigs. The fruits typically contain seeds, as these do not fall off spontaneously.

Our Andaliman is of exceptional quality, as virtually all seeds have been removed. As a result, it contains few bitter notes, allowing the fresh citrus aroma to predominate! You undoubtedly get more value for your money.

The unique sharpness experience of sanshol

Characteristic of all Zanthoxylumpeppers, and therefore also for this Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α hydroxy sanshool and β-hydroxy sanshool.

γ sanshool and α hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while the amount of γ sanshool is around 5‰. The tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience that! somatosensation, Stimulation by touch has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshool, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil.

Scent and taste

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

• D-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,
• β-phellandrene, pleasant mint and citrus flavor, also found in allspice,
• β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,
• sabinene, responsible for the woody, camphor-like flavor of black pepper
• carvotan acetone, likewise minty, as in angelica.
• dihydrocarbon as in black pepper and black tea, and
• the bitter terpinol, - occurring especially in the seeds - as in cranberries.

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

Combinations

Andaliman combines with citrus (kaffir lime leaf), lemongrass, coconut, coriander leaves, and curry leaves, and pairs perfectly with exotic fruit, including and especially strawberries, poultry, crustaceans, and shellfish.

Andaliman with seeds: Crush the fruit to release the seeds. These are easier to grind in a mortar than the seed pods, which are best ground. The stems and seed pods are best ground, while the seeds can be easily ground in a mortar.

The seeds can be on the bitter side, which is why we only have these virtually seedless premium andaliman sell. You can optionally put the sprigs (and any seeds) in a bag to cook or simmer with the dish, making them easy to remove later. In more rustic preparations (gulais, for example), the ground whole andaliman—peel and sprigs together—is not to be scorned.

We also recommend andaliman as a botanical. It makes an excellent combination with cubeb. Also, try our seedless andaliman clusters 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 became acquainted with the chili.pepperBatak cuisine is known for its spicy dishes. Not a single dish, certainly not at a ceremony such as a wedding, goes by without dishes incorporating andaliman.

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

Suggestions for the use of andaliman

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

Features:

• 100% berries from the Zanthoxylum acanthopodium
  
• clustered berries (with twigs and stems)
• minimum amount of seed (average approx. 5%)
• origin: Sumatra, Indonesia

Allergens: no

Assortment

• available in glass jar, stand-up pouch and sample sachet (approx. 4 grams)
• Larger quantities on request

Gift packaging

• The jar is available in 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:

• keep your andaliman pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before SeptemberDecember 2027 (09-2027)
• This expiration date is an indication.

Batch number

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