Andaliman pepper whole

also: sumatra jungle pepper, batak pepper, zanthoxylum acanthopodium, andalimans

Description:
Andaliman pepper has a distinct citrus aroma and a smell that can be classified between kaffir lime and coriander leaves. Similar to Szechuan pepper, a tingling pungency on the tongue sets in after a short time. The taste is acidic.

Originating from the Indonesian island of Sumatra, the "false" pepper goes very well with fruity chutneys, pickles and Southeast Asian stews. In Sumatra, it is traditionally combined with pork. The pepper is a wild collection.

Usage:
The branched fruits can be ground in with a ceramic mill, but can also be cooked whole. You should add the pepper only in the last third of the cooking time. Please dose carefully! The pepper is very productive and the selected package size is absolutely sufficient for a household.
To flavor sparkling wine or bubbly, infuse the sprigs for at least 10 minutes.

Known dishes:
Sangsang, Cingcang

Aroma/Taste:
Hot and sour; intense fruity aroma and tingling spiciness.

Harmonizes with:
Kaffir lime leaves, coriander leaves, curry leaves, chili, coconut, exotic fruits.

Origin:
Indonesia