Andaliman (Zanthoxylum acanthopodium) is one of the rarest peppers in the world. It comes from a pepper plant that is native to Sumatra, Indonesia and has been used for hundreds of years by the local population. Andaliman peppers are dried to a burgundy-red color, which intensifies their flavor and aroma. Spice Stash's Andaliman are 100% wild and rare to find anywhere else in the world!

Andaliman comes from a pepper plant that is native to Sumatra.

Andaliman comes from a pepper plant that is native to Sumatra.

This island located in Indonesia is home to over 60 volcanoes, making it the most volcanic island in the world. It's also known for its dense rainforests and beaches. The largest of Indonesia's islands, Sumatra has more than 40 million people living on it.

Sumatra is a mega biodiversity hotspot. Millions of species of Flora and Fauna living as part of a diverse and delicate ecosystem with some species only found endemic on smaller islands as well as in the main island of Sumatra.

Andaliman peppers grow on this tropical island as well!

Andaliman is used to add a citrusy, tangy aroma and flavour.

Andaliman is an extremely aromatic pepper plant with a distinct flavour and appearance. Andaliman has a spicy and tangy flavor that makes it perfect for cooking with or alternatively, enjoying as an ingredient in its own right. Andaliman also gives a unique tingling sensation in the tongue, although it is much less potent compared to Szechuan pepper, making it suitable for every palate.

For centuries, the Batak people of North Sumatera has used Andaliman to spice up their cuisine. With its unique taste and flavour profile, 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 is more than just a tasty spice. It is also packed with vitamins and minerals, making it a healthy addition to any meal. It is a versatile spice that can be used in a variety of dishes, from soups and stews to marinades and rubs.

Andaliman is also believed to be able to improve blood circulation, nourish the eyes, strengthen bones and teeth, maintain brain performance, maintain body immunity, prevent pale skin, and smoothen menstruation.

Andaliman peppers are dried to a burgundy-red color.

Andaliman peppers are dried to a burgundy-red colour.

The harvesting of Andaliman usually happen in March, where the local climate is not too hot for the picker. The harvesting is challenging since the locals hand-pick it in the jungles of Sumatra. They make sure to pick Andaliman at just the right time in order to capture this magical moment of ripeness: when they're soft and easy to peel but still have a bit of crunch left in them.

The picker gather the fragrant pepper in reed baskets, which they then dry under the Indonesian sun, giving its distinctive deep burgundy-red colour.

The pepper pickers believe that the sun's heat and warmth are what give their peppers the deep burgundy colour. After rigorous gathering and drying, only 10% of the initial harvest weight is left. In other words, it loses 90% of its original weight before it can be packed.

Our Andaliman are 100% wild and rare to find

Our Andaliman are 100% wild. They are not cultivated, but grow in the wild of Sumatra. Similar to Tasmanian, Voatsiperifery, and red Kampot Pepper, Andaliman cannot be cultivated so it grows exclusively wild. 

Because of this, Andaliman has uniquely bold and complex flavour with a smoky finish that will leave you wanting more!