Andaliman or Zanthoxylum Acanthopodium is a species of flowering plant from the citrus family, Rutaceae. Similar to its cousin, Z.Piperitum or widely known as Sichuan Pepper or Chinese Corriander, the whole peppercorn of Andaliman are used as spices in cooking. Beside the lemon-like flavor and tartness, it also has another distinct characteristics, which is the 'biting' pungency that gives tongue a numbing sensation. This is caused by hydroxy-alpha-sanshool, a bio-active components contained in it.
There are about 250 species of the genus which can be found in the highlands of China, Tibet, Nepal, Bhutan, Thailand and Toba of Sumatra.
As for Andaliman, it's distinctively a native plant we only found int the Toba highlands, thus, widely used in Batak cuisine only. No wonder people from other islands in Indonesia call it
"Batak Pepper".
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