ANDALIMAN pepper
Andaliman Pepper, also known as the Lemon Pepper, comes from the Zanthoxylum acanthopodium plant.
This pepper comes from the northern regions of Indonesia and bears fruit all year round. The main harvest time is in March. Andaliman pepper grows wild and cannot be cultivated, which makes it very rare.
Harvested by hand in the jungle, the vines are dried in the Indonesian sun in reed baskets, where the Andaliman loses almost 90% of its weight.
Country of origin: Indonesia
The Andaliman pepper surprises with a slightly tingling and numbing, very intense citrus note. The saliva flow is strongly stimulated by this spice, so that all food is perceived more intensively.
We recommend using it in extravagant spice mixtures, with fish, seafood or poultry. in curries, salsas or strews, the Andaliman is often cooked as a whole vine. Andaliman suits perfectly as an addition to salads as well.
The rare Andaliman Pepper is an absolute must-have for all gourmet pepper lovers.
15gr / 0.53oz jar
What is Andaliman pepper, and where does it come from?
Andaliman Pepper, also known as the Lemon Pepper, comes from the Zanthoxylum acanthopodium plant. It is a member of the Rutaceae family of plants, popularly known as the citrus family. It is made up of the berries of an evergreen shrub that grows untamed in Indonesia, specifically on Sumatra's northern plateaus.
Andaliman pepper is very rare. Up to this day, it grows exclusively wild, just like the Tasmanian, Voatsiperifery, and red Kampot Pepper. The Andaliman pepper cannot be cultivated. The harvesting is challenging and usually happens in March, although the plant bears fruit all year round. The locals pick it because it grows naturally in the jungles of Sumatra. They gather the fragrant pepper in reed baskets, which they then dry in the Indonesian sun. By doing so, a significant portion of its weight is lost, reducing the harvest and increasing the price of the final product. After rigorous gathering and drying, only 10% of the initial harvest weight is left. In other words, it loses 90% of its original weight before it can be packed. Because of this, the Andaliman pepper is extremely rare and expensive.
The Bataks of North Sumatra have been cultivating Andaliman, their prominent pepper, for generations. In some areas of Sumatra, andaliman wild pepper is utilized similarly to how black pepper is used in the West.
What does the Andaliman pepper taste like?
A powerful citrus aroma with tingling and numbing sparkles on your tongue is a pleasant surprise from the Andaliman pepper. This spice significantly increases saliva production, which enhances the intensity with which all food is tasted. It feels like a blend of grapefruit, hibiscus, and blood orange with hints of orange and mandarin.
How is Andaliman pepper used?
Our Andaliman pepper is suitable for fish and seafood due to its fresh fruity flavor.
With its citrus scent, it elevates vegetarian and meat recipes alike. Furthermore, it complements curries and other Asian foods quite well because of its fragrance. For example, it complements ginger and enhances the flavor of sushi appetizers. Additionally, it works exceptionally well as a table pepper. It can be put in a pepper grinder and added to soups, goat cheese, salmon, seafood, and salads.
It is also definitely worth trying the Andaliman pepper in a salad by grinding it into the dressing or onto an avocado toast. Yet another tip worth trying is adding it to your gin and tonic!
To season poultry, hog, and fish dishes, the Bataks combine Andaliman with galangal, turmeric, garlic, ginger, kaffir lime leaves, shallots, lemongrass, and chilies.
A fun recipe to try out with our Andaliman pepper:
An easy way to give Andaliman pepper some use in your kitchen is to create your pepper mix. Ideal for grilled meat, vegetables, and fish; for instance, grind some Cubeb, Andaliman, and black pepper together in a pepper mill. The other peppers give some spiciness, while Andaliman adds its fresh juiciness. Another option is to blend it with Flor de Sal and lemon, which makes a fantastic addition to seafood and fresh salads.
Batak Green Chilli Sambal with Andaliman Peppers.
It is a signature dish from Indonesia which combines green chilies and the Andaliman pepper. Sambal is typically used as a general-purpose condiment. It can be included in soups, stews, noodle meals, pork, rice, and even eggs. Sambal can be used to spice up and flavor spreads, dips, marinades, and sauces. Combine sambal with ketchup or mayonnaise to create a hot spread for burgers or sandwiches. It is an exciting yet easy recipe that will bring excitement and anticipation around your dinner table!
You will need:
- 20 small green chilies
- One big red chili, chopped
- Four shallots, peeled and chopped
- Two cloves of garlic, peeled and chopped
- One small lemongrass, use only the white part, chopped
- 1 tbsp of our Andaliman pepper
- Fleur de sel, to taste
- One small lime
Instructions:
- First, use a mortar and pestle to pound the green and red chilies, shallots, garlic, lemongrass, Andaliman pepper, and Fleur de Sel salt into a gritty paste.
- Then, squeeze the lime over the paste and mix it all.
- Little tip: Squeeze some lime or lemon juice to keep the green chilies from turning discolored when being ground.
- Serve and enjoy!