Baie des Batak Bio (Andaliman Bio)

This type of pepper is related to lemon, hence the slight citrus flavor, like Sichuan pepper, Timut or Sansho. Andaliman pepper, the other name for the Batak berry, grows wild only in Sumatra and is not cultivated. The main harvest takes place in March.
For centuries, the Bataks, known for their strong spicy cuisine, have used pepper. Andaliman is called intir- intir in Sumatra, lemon pepper. The Balinese name is Tabia bun.
Fresh and dried berries are used in Batak and Balinese cuisine as chili or black pepper, whole or ground, in spicy dishes such as gulais. Typical preparations are Arsik ikan ayam khas and Saksang, often with andaliman and no other pepper, or Sambar andaliman, with lots of pepper.

In Batak cuisine, andaliman is used in combination with galanga, turmeric, garlic and ginger, kefir lime leaves, shallots, lemongrass and chillies, to season vegetables, poultry, pork, fish and seafood dishes. Often ground with black pepper and coriander, it can also be roasted for use on grilled meats.

Whole peppers can be used in chutneys. Because the skins are woody, it is advisable to break the fruit (as with cardamom) and use only the seeds.
To preserve the aromas of the Batak berry, add it at the end of cooking and do not cook it to avoid developing its pungency. The berry can be stored for several years, protected from light and humidity.

Botany: Zanthoxylum acanthopodium (INPN)
Origin: Sumatra, Indonesia
Other names: Andaliman, Intir intir, andaliman pepper
Ingredients: 100% organic Batak berry
Storage: Several years, protected from light and humidity.
Product strength: 6 (Scoville)