| ≥1 piece |
Andaliman is a typical Asian cooking season derived from the outer shell of some species of plant genera Zanthoxylum (orange-orange, Rutaceae). This spice in Indonesia is only known for Batak cuisine, so it is known to people outside this area as "pepper batak". Batak typical cuisine such as arsik and saksang require andaliman as an irreplaceable spice. Andaliman has a soft orange scent but "bites" causing the sensation of the tongue or numbness on the tongue, though it is not a chilli or peppercorn. The taste of the tongue is due to the hydroxy-alpha-sanshool content of the spice. In addition to the Batak cuisine, the use of Andaliman as a cooking spice is also known in the cuisine of East Asia and South Asia.