Crisp, numbing, with unusual citrus notes.
This surprising and rare Indonesian pepper has a wonderful lemon flavor and the slightly numbing bite of Sichuan peppercorn. Andaliman is, in fact, a distant relative of the Sichuan pepper and is characterized by lime and mandarin flavors.
For centuries, the Bataks of North Sumatra have cultivated Andaliman, their staple pepper. Andaliman wild pepper is used in some parts of Sumatra the way black pepper is used in the West. Ours is direct sourced and not available anywhere else.
It goes well with meat and fish of all kinds. It also pairs well with chilies and curries. It can be used whole in simmered recipes and sauces.
The Bataks mix Andaliman with galangal, turmeric, garlic, ginger, kaffir lime leaves, shallots, lemongrass and chilies to season poultry, pork and fish dishes.
The little twigs attached to the Andaliman peppercorns are also edible and full of flavors, so don't discard them! Grind them with the peppercorns in your mortar or electric grinder.