Andaliman - A Batak Peppercorn of Indonesia

As I previously stated on my first post, andaliman (Zanthoxylum acanthopodium DC) is native to North Sumatra. The plant grows wild in Tapanuli, North Sumatra. This andaliman also has a natural antioxidant source. It's part of the Rutacea family and close to a Szechwan pepper.

Andaliman is a small, green, round fruit. The dried fruit of andaliman has an aromatic odor that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.

As the Food Technology and Industry bulletin of Bogor Agriculture University stated, andaliman is a specialty spice. Using andaliman in batak culinary makes the food have a long life. It�s assumed that andaliman has an anti-microbial and antioxidant activity.Here, I post a pic of sambal Andaliman, which is translated as Andaliman Sambal.