Grown wild in the volcanic soils of North Sumatra, Andaliman is a close relative of Sichuan pepper and has been used for generations in traditional Batak cuisine. Its distinctive lemony aroma and gentle numbing effect awaken the palate and balance rich, spicy dishes. Harvested by hand and sun-dried, this spice remains a rare and prized ingredient outside Indonesia, offering a true taste of the region’s culinary heritage.