Description
Andaliman pepper hails from Sumatra in Indonesia and is harvested all year round
Like most of our specialised pepper the Andaliman pepper is found growing wild and not cultivated
The flavours will remind you have the sichuan pepper with hints of the cubeb pepper, provides hints of citrus and the classic numbing feeling
The flavours will intensify and your senses will respond in kind
Grown in Indonesia
Grinder Use - Possible, not ideal
Mortar and Pestle Use - Yes
Packed in Unit that handles - MUSTARD - CELERY - SESAME
Quick Reference
What is it?: A wild-harvested Sumatran Zanthoxylum spice related to Sichuan pepper.
Flavour: Bright citrus, floral and gently numbing with an aromatic wild-forest character.
Common uses: Indonesian dishes, fish, pork, sambals, broths and spice pastes.
Pairs well with: Lime, ginger, garlic, coconut and pork.
Compare with: More intensely citrus-led than black pepper and closely related in effect to Sichuan pepper.
Substitute: Timut, Sansho or green Sichuan pepper.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: Andaliman is traditionally associated with Batak cooking in Sumatra and is generally gathered wild rather than plantation-grown.
