Description

What is Andaliman pepper and where does it come from?

Andaliman pepper, also known as lemon pepper, comes from the Zanthoxylum acanthopodium plant. This, in turn, belongs to the Rutaceae family, commonly known as the citrus family. It consists of the berries of an evergreen shrub that grows wild in Indonesia, specifically on the northern plateaus of the island of Sumatra.

Andaliman pepper is extremely rare. To date, it grows exclusively in the wild, much like Tasmanian pepper, Voatsiperifery and red Kampot pepper. Andaliman pepper cannot be cultivated. Harvesting is a complex process and usually takes place in March, although the plant bears fruit all year round. Locals harvest this pepper by hand in the jungles of Sumatra. They collect the fragrant pepper in reed baskets, which are then left to dry in the Indonesian sun. As a result, the pepper loses a significant proportion of its weight, reducing the yield and increasing the price of the final product. After thorough harvesting and drying, only 10 per cent of the original yield remains. In other words, it loses 90 per cent of its initial weight before it even reaches the packaging. This is why Andaliman pepper is extremely rare and also expensive.

The Batak people of North Sumatra have been harvesting Andaliman, their precious and prized pepper, for generations. In some parts of Sumatra, Andaliman wild pepper is used in much the same way as black pepper is used in the West.

Rare Andaliman pepper is an absolute must-have in any gourmet chef’s kitchen.

What does Andaliman pepper taste like?

A powerful citrus aroma, combined with tingling and numbing sensations on the tongue, is a pleasant surprise from Andaliman pepper. This spice significantly increases saliva production, which enhances the intensity of the flavour of the entire dish. The flavour of Andaliman pepper is like a blend of grapefruit, hibiscus and blood orange, with delicate notes of orange and mandarin.

How is Andaliman pepper used?

Thanks to its fresh, fruity flavour, our Andaliman pepper is ideal for serving with fish and seafood.

With its citrusy aroma, it enhances the flavour of both vegetarian and meat-based dishes. Furthermore, its aroma makes it an excellent addition to curries and other Asian dishes. For example, it complements ginger and enhances the flavour of sushi starters. It also works exceptionally well as a table pepper. You can put it in a pepper mill and add it to soups, goat’s cheese, salmon, seafood and salads.

Andaliman pepper is definitely worth trying in a salad too, either ground into a dressing or sprinkled on avocado toast. Another tip worth trying is to add it to your gin and tonic!

To flavour poultry, pork and fish dishes, the Batak people of Sumatra combine Andaliman with galangal, turmeric, garlic, ginger, kaffir lime leaves, shallots, lemongrass and chilli.

A fun recipe to try with our Andaliman pepper:

An easy way to use Andaliman pepper in your kitchen is to make your own pepper blend. Ideal for grilled meat, vegetables and fish; for example, grind a little cubeb, Andaliman and black pepper in a pepper mill. The other peppers add a touch of heat, whilst Andaliman brings a fresh, juicy flavour. Another option is to mix it with Fleur de Sel and lemon, which makes a wonderful accompaniment to seafood and fresh salads.

Batak Green Chilli and Andaliman Pepper Sambal.

Sambal is a popular Indonesian sauce that combines green chillies and Andaliman pepper. Sambal is usually used as an all-purpose sauce. It can be added to soups, stews, noodle dishes, pork, rice and even eggs. Sambal can be used to spice up and flavour spreads, dips, marinades and sauces. Combine sambal with ketchup or mayonnaise to create a deliciously spicy spread for burgers or sandwiches. It’s an exciting yet simple recipe that will bring a buzz of excitement and anticipation to your dinner table!

You’ll need:

• 20 small green chillies
• One large red chilli, chopped
• Four shallots, peeled and chopped
• Two garlic cloves, peeled and chopped
• One small lemongrass stalk, use only the white part, finely chopped
• 1 tbsp of our Andaliman pepper
• Fleur de sel, to taste
• One small lime

Method:

• First, use a mortar and pestle to grind the green and red chillies, shallot, garlic, lemongrass, Andaliman pepper and Fleur de Sel into a smooth paste.
• Then squeeze the lime over the paste and mix everything together thoroughly.
• A little tip: squeeze in a little lime or lemon juice whilst pounding to prevent the green chillies from changing colour.
• Serve straight away and enjoy!