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. 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. Andaliman has a lemon-like aroma, and warm peppery flavor, and creates a tongue-numbing sensation. People from outside North Sumatra commonly misidentify the spice as the Sichuan pepper (Zanthoxylum piperitum), its closest relative from China. But the andaliman plant flourishes exclusively in the Batak highlands.
Wild harvested Andaliman java pepper
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. 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.
Indonesia, Sumatra 100% Wild harvested