Andaliman: The Treasure of Batak

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 (2018-07-19/2018-07-19) by Kevin Sim (Negeri Rempah Foundation)Indonesia Gastronomy Network

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 on Hand (2018-07-19/2018-07-19) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

Andaliman belongs to the citrus family (Rutaceae).

In the market, the price of fresh andaliman is quite expensive when compared to other spices. Alternatively, andaliman can be found dry and powdered. When traveling, Bataknese will process andaliman into pastes, making it easy to carry everywhere.

Fried Fish with Andaliman Sauce (2018-07-19/2018-07-19) by Kevin Sim (Negeri Rempah Foundation)Indonesia Gastronomy Network

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.

Tea with Andaliman (2018-07-19/2018-07-19) by Kevin Sim (Negeri Rempah Foundation)Indonesia Gastronomy Network

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.

Nut with Andaliman (2018-07-19/2018-07-19) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

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.

Credits: Story

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.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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