Wild Andaliman Java Pepper

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