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Andaliman (premium Batak pepper)

Andaliman (premium Batak pepper)

Normal price €3,75 EUR
Normal price Offer price €3,75 EUR
Offer Out of stock
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This andaliman is unique, because it is virtually seedless! We sell these aromatic, tart berries as 'clusters', from wild-growing andaliman bushes. One of the few places in the world where Zanthoxylum acanthopodium - a thorny shrub or tree - grows is Sumatra.

New harvest!

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 characterized as a fruity all-spice with a sour accent. But this seriously detracts from this fine type of pepper, the lemoniest 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 on Sumatra, occasionally elsewhere in Southeast Asia, such as in India, and is not cultivated anywhere in the world. The most important sites are the area around Lake Toba, North Tapaluni and the island of Samosir. The berries are harvested all year round, with a high season in March.

One kilogram of dried andaliman requires an average of eight kilograms of fresh berries. The andaliman is harvested in clusters and, in addition to the fruits and small stems, also contains many twigs. The fruits contain seeds by default, 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 notes, so that the fresh citrus aroma predominates! You definitely get more value for your money.

The unique sharpness experience of sanshol

Characteristic of all Zanthoxylum peppers, and therefore also of this Sichuan 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 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.

γ sanshool and α hidroxy sanshool are mainly responsible for the anesthetic effect. 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. One 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. The effect is very complex and the subject of extensive studies. Hydroxy-α-sanshool in particular is said to cause the tingling, and there are certain parallels with the pungency sensation of capsaicin, the pungent substance in chili peppers, but also with menthol and mustard oil.

Smell 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 smell is similar to that of black pepper due to the high sabinene content, which is higher in the dried berry than in the fresh.This is the flavor palette:

  • D-limonene (dipentene), sweet orange flavor, modestly present 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, juniper and hemp,
  • sabinene, responsible for the woody, camphoraceous flavor 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 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 crustaceans and shells, white fish, salmon, white butter sauces, veal, pork and duck. Can be eaten raw or added at the last minute, and is delicious in vegetable salads and desserts or with fruit.


Andaliman combines with citrus (kafir leaf), lemongrass, coconut, coriander leaf, curry leaf, and goes perfectly with exotic fruit, poultry, crustaceans and shells.

Andaliman with seed: Crush the fruit to release the seeds. These are easier to grind than the seed pods, which are best ground. It is best to grind the stems and seed casings, the seeds are easy to grind. The seeds can be on the bitter side, which is why we only sell this virtually seedless premium andaliman. You can place the sprigs (and any seeds) in a bag to cook or braise in 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 missed.

We also recommend andaliman as a botanical. An excellent combination is with cubeb. Also 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 became acquainted with the chili pepper. Batak cuisine is known for its spicy dishes. There is no dish, especially at a ceremony such as a wedding, that does not contain dishes that contain andaliman.

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

Suggestions for using andaliman

  • in spicy dishes such as gulais,
  • sambar andaliman,
  • arsik ikan khas,
  • saksang ayam
  • fermented drinks such as beer and kombucha


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

Allergens: none


  • 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 packaging

  • 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


  • store your andaliman pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before Septemberber 2026 (09/26)
  • this expiration date is an indication
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