Andaliman

Andaliman belongs to the Sichuan pepper groups, of the much larger plant family Rutaceae (citrus family). The several species of Sichuan pepper are widely distributed throughout Asia, but are not used as a spice throughout the region. In Indonesia, andaliman, is often referred to as “Indonesian lemon pepper”, and is widely cultivated in Northern Sumatra.

The Batak people here use the ingredient to balance the spicy nature of their food, for example in sangsang, which consists of bits of pork meat and viscera stewed in a thick, spicy sauce containing pig’s blood. Andaliman has an intensive lime fragrance, similar to its Japanese pepper lines. However, compared to other species under the same group, andaliman is considered less pungent. Similar to other species, it comes in a small, green, round shape. The lime fragrance leads to andaliman quite often being substituted with fresh lemon grass in many dishes. Since it is not widely available across the country, this ingredient can most often be found in specialized stores or markets selling Batak food.