Andaliman Pepper, whole

Origin & Story

Andaliman pepper (Zanthoxylum acanthopodium) comes exclusively from the highlands of North Sumatra. There it grows wild in open forests and has been used traditionally by the Batak for centuries – especially for fish dishes, soups and fermented foods. Botanically related to Sichuan pepper, it is nonetheless finer, more lemony – or rather: more mandarin-fresh – with its own distinct character and a fine tingle on the tongue. In Europe, Andaliman is still barely known – a spice for explorers.

Highlights

Andaliman brings a lively freshness that doesn't recall classic acidity, but rather the sweet-tart note of mandarin peel, combined with a slightly numbing tingle. The small panicles contain barely any seeds, but all the more essential oils. Ideal for grinding in a mortar or letting it infuse – for wok dishes, light meat, Asian sauces or fermented vegetables.

What makes Andaliman so special: the plant still cannot be cultivated to this day. Its seeds only germinate once they have passed through the digestive tract of certain bird species – enzymes and mechanical action in the bird's stomach break open the hard seed coat and only then make it capable of germinating. Much like some plants need fire or frost, Andaliman depends on this natural cycle. Every harvest is therefore genuine wild foraging – a spice that refuses to submit to humankind.

Quality

Our Andaliman pepper comes from wild foraging in the highlands of Sumatra. The panicles are harvested by hand, air-dried and gently selected at the manufactory. Only intact, aromatically dense pods are filled in small batches – all-natural, no additives, full of aromatic depth.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

"Andaliman is my spice for building tension. I use it whenever classic citrus aromas fall short – e.g. in a soy sauce reduction with honey or over a warm lentil salad. Its mandarin character and the subtle tingle create curiosity on the plate – and on the palate."

Recommended use

• Stir-fries, Asian curries, wok dishes
• Salmon, chicken, fish sauces
• Lentils, fermented vegetables, rice dishes

Recipe idea

Beef Stir-Fry with Andaliman Pepper & Bell Pepper
View recipe

Origin / Ingredients

Indonesia.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.