Andaliman
Wild Indonesian Bay – From Lake Toba (Northern Sumatra)
The andaliman, often called Batak pepper, is an iconic spice that defines the identity of northern Sumatra and is inseparable from the culinary culture of the Batak people.
Rare outside its region of origin, this wild berry is prized for its unique aromatic profile—at once citrusy, floral, and slightly numbing, comparable in some ways to Sichuan pepper, yet entirely unique.
At Kawanga, we have selected a unique variety, made from berries hand-picked in the highlands around Lake Toba, then dried with special care to preserve their aromatic intensity and vibrant character.
Aromatic Profile
- Bright citrus notes (lime, yuzu)
- Fresh floral aromas
- A slightly numbing sensation in the mouth
- A lingering, fresh, and vibrant finish
An explosive, instantly recognizable spice that adds depth and freshness to dishes
Origin & Botany
Country
Indonesia
Region
Sumatra Nord – Terres Batak (zone du lac Toba)
Local name
Andaliman
Botanical species
Zanthoxylum acanthopodium
A wild berry from the citrus family, andaliman is harvested from shrubs that grow naturally in the mountainous regions around Lake Toba, the world’s largest volcanic lake!
Kawanga Rarities & Selections
- A rare product that strongly reflects a sense of identity
- Hand-picking in wild areas
- Unparalleled quality—only the very best selection
- Controlled drying to preserve freshness and aromatic intensity
- Limited availability depending on harvests
Andaliman is intended for professionals looking for a signature spice that can transform a dish with just a touch.
Culinary Uses
Traditionally used in Batak cuisine, andaliman also fits perfectly into contemporary cooking:
- Fish, Seafood
- White Meat and Poultry
- Sautéed vegetables and broths
- Sauces, flavored oils
- Creative and Gourmet Cuisine
À utiliser concassé ou légèrement infusé, avec parcimonie.
Packaging
- Whole dried berries
- Unique Quality – Kawanga Premium Selection
- Volumes Suitable for Professional Use
Discover our other origins
Kerinci Cinnamon
Récoltée sur les pentes volcaniques du Kerinci, à plus de 1 000 m d’altitude. L’écorce est prélevée à la main, puis séchée au soleil jusqu’à s’enrouler seule.
Lampung Black Pepper
Le poivre noir de Lampung est l’un des poivres noirs les plus emblématiques d’Indonésie, réputé pour sa puissance aromatique et sa chaleur franche.
Bangka White Pepper
L’un des poivres blancs les plus réputés au monde, connu sous l’appellation Muntok. Issu de l’île de Bangka, au large de Sumatra, il est reconnu pour sa pureté aromatique et sa finesse.