Wild Andaliman Java Pepper

$4.99

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46 In stock

46 in stock

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Weight
20G

Andaliman is grown wild in Sumatra, Andaliman is much like the Sichuan Pepper, slightly aromatic fragrance, it has a crisp and distinct citrus note, and also has a similar tongue-numbing characteristic. However, in cooking, the flavour of Andaliman is lemon-like (similar to lemongrass) and has a hint of pandal leaf. 

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Flavour Notes:

This surprising and rare Indonesian pepper has a wonderful lemon flavour 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. This pepper comes from the northern regions of Indonesia and bears fruit all year round. The main harvest time is in March. Andaliman pepper grows wild and cannot be cultivated, which makes it very rare. Harvested by hand in the jungle, the vines are dried in the Indonesian sun in reed baskets, where the Andaliman loses almost 90% of its weight.

Culinary Notes:

Andaliman’s lemon-like aroma and warm peppery flavour is perfectly suited to Southeast Asian dishes such as curries or grilled fish or meats. People from outside North Sumatra commonly misidentify the spice as the Sichuan pepper, its closest relative from China, as it also creates a numbing sensation on the tongue.
Wild Andaliman Java Pepper pairs 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 and is best combined with other spices like with galangal, turmeric, garlic, ginger, kaffir lime leaves, shallots, lemongrass and chilies.

Health Benefits:

Java Pepper contains antimicrobial, antioxidant, and anti-inflammatory properties that help to alleviate system inflammation, swelling, and digestive issues and help to fight disease-causing free radicals.

Ingredients and country of origin:

100% wild-harvested Java Pepper – Indonesia, Sumatra

How to use

  • Use whole in your dishes
  • Remove before using or grind finely in using a pepper grinder or a mortar and pestle
  • Due to its tongue-numbing effect, use in small quantities – only two or three peppercorns at a time.

The Spice People FAQs

Andaliman closest flavour is that of sichuan pepper

Andaliman pepper is not hot but has a tongue-numbing effect

Andaliman java pepper cannot be cultivated so it is 100% wild harvested by hand.

Andaliman pepper is native to Indonesia and Sumatra, No one has grown the product in Australia to date.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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