Andaliman Pepper

Quality and Excellence

Andaliman (Zanthoxylum acanthopodium), known as "Batak Pepper," is a distinctive spice from North Sumatra that delivers a unique spicy sensation with a slight numbing effect on the tongue. This spice is a key ingredient in various traditional Batak dishes and is now gaining recognition in modern culinary creations.

Alkaloids: Compounds like hydroxy-α-sanshool create the characteristic tingling, numbing, and spicy sensation when consumed.

Essential Oils ​: Contains essential oils such as:

• ​Limonene: Provides a citrusy aroma.
• ​Linalool: Adds a floral and slightly spicy scent.
• ​Citronellal: Contributes a fresh, lemony fragrance.

Fatty Acids : ​Includes beneficial fatty acids like: Palmitic acid, Oleic acid, Linoleic acid

Flavonoids  ​: Act as antioxidants that help neutralize free radicals, offering protection against oxidative stress.

Tannins ​: Have astringent properties that can support anti-inflammatory effects and aid in wound healing.

Phenolic Compound:  Possess antimicrobial and antioxidant properties, which contribute to overall health and preservation capabilities.

• Product Origin: North Sumatra, Indonesia
• Product Type: Fresh Andaliman & Dried Andaliman (wet Batak pepper)
• Moisture Content: 50-70% (Fresh Andaliman), Maximum 12% (Dried Andaliman)
• Color: Green when fresh | Dark brown after drying
• Aroma & Taste: Strong citrus fragrance with a spicy, numbing sensation
• Processing Method: Freshly harvested, sorted, and cleaned | Sun-dried or machine-dried to maintain the best quality
• Packaging: Stored in plastic containers or vacuum-sealed to maintain freshness
• Storage Conditions: Kept at a temperature of 0-4°C to ensure freshness
• Certification: Can be provided with a Certificate of Analysis (COA), Fumigation Certificate, and other export documents as required

• Max. Order  :  2500 Kilograms
• International Commercial Terms  :  FOB
• Terms of Payment : T/T - LC