Andaliman is a distant relative of the Szechuan pepper
and is characterised by lime and mandarin flavours.
For centuries, the Bataks of North Sumatra have cultivated andaliman, their staple pepper. Andaliman wild pepper is used in Sumatra the way black pepper is used in the West. An ideal table condiment, it also goes well with meat and fish.
It is less numbing than the Szechuan pepper and it pairs well with chillies for table salsas and curries. It can also be used whole in simmered recipes and sauces. The Bataks mix andaliman with galangal, turmeric, garlic, ginger, kaffir lime leaves, shallots, lemongrass and chillies to season poultry, pork and fish dishes.