Andaliman

Andaliman is a typical Asian cooking spice derived from the outer skin of several plant species belonging to the Zanthoxylum genus (orange-orange tribe, Rutaceae). This spice in Indonesia is only known for Batak cuisine, so it is known to outsiders as Batak pepper. Its properties that are able to eliminate the fishy smell of raw fish make andaliman a mainstay of spices in typical Batak dishes such as arsik and saksang.

Andaliman has a mild citrus aroma but is spicy enough to leave a tingling or numbing sensation on the tongue, even though it's not as spicy as chili or pepper. This numbness on the tongue is due to the hydroxy-al-sanshool content in the spice. In addition to Batak cuisine, the use of andaliman as a cooking spice is also known in East Asian and South Asian cuisine.