Wild Andaliman Pepper

Wild Andaliman pepper – a rarity from Sumatra with an intense citrus note

Wild Andaliman pepper is one of the rarest peppers in the world: it grows wild in the forests of the Batak region in North Sumatra and cannot be cultivated. What makes it unique is its aroma profile: an intense, almost electric citrus note reminiscent of bergamot and yuzu, combined with a light tingling mouthfeel that distantly recalls Szechuan pepper.

For cooks, Andaliman pepper is an insider tip: it gives dishes a fresh citrus dimension without acidity, and its special characteristic – the slight numbing sensation on the tongue – makes sauces and broths extraordinarily lively. In the Batak cuisine of Sumatra it is the traditional standard spice for fish and pork.

Use in the kitchen

Andaliman pepper can be used versatilely:

• Fish and seafood: especially with prawns, scampi, sea bass, salmon
• Poultry: excellent with light chicken or duck meat
• Soups and broths: as an ingredient in dashi, chicken broth, miso soups
• Asian curries and braised dishes: cooked along whole or added fresh on top
• Desserts: surprisingly good with citrus desserts, sorbets and fruity compotes

Its aroma unfolds best when the corns are freshly crushed in a mortar just before serving. Cooked along whole, it slowly releases its aromas and acts warmer and less fruity.

A little recipe idea: prawns with Andaliman butter

Melt butter in a pan, add freshly crushed Andaliman pepper. Briefly fry raw prawns in it. Season with a splash of lemon and serve on toasted bread or with risotto. A preparation that shows how much effect this spice unfolds with little effort.

Goes excellently with: fish, seafood, poultry, Asian dishes, soups, broths and fruity desserts.