By Indonesia Gastronomy Network
in association with Negeri Rempah Foundation
Andaliman in the Pottery (2018-07-19/2018-07-19) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network
Andaliman is nicknamed the 'bataknese pepper'. Not many sources are found regarding the origin of the plant. However, this plant has been known long before technology developed in North Sumatra.
Andaliman is picked when it is young, eaten while is green.
The pungent taste produced by andaliman cannot be replaced by other spicy ingredients, such as chili or pepper.
A feeling of numbness, bitterness, or ‘mangintir’ on the tongue is its main characteristic, due to its hydroxy alpha sanshool content.
Andaliman is almost used in all Bataknese cuisine.
Andaliman is mixed into the dishes of natinombur, naniura, naniarsik, napinadar, and saksang. Various kinds of chili sauce such as ‘sambal rias’ and ‘sambal tuktuk’ also use andaliman.
Andaliman can also be added to coffee and tea.
Apart from Indonesian cuisine, andaliman is also used in East Asian and South Asian cuisines. Andaliman can also extend the life of food because it acts as a natural preservative.
Andaliman is used as an antioxidant and antimicrobial agent.
Andaliman can improve blood circulation, nourish the eyes, strengthen bones and teeth, maintain brain performance, maintain body immunity, prevent pale skin, and smoothen menstruation.
Text:
Cahyadi Putra
Image and Design:
Cahyadi Putra (layouter and photographer), Kevin Sim (photographer)
This exhibition is part of Indonesia Gastronomy Network, in association with Google Arts & Culture and Negeri Rempah Foundation.
