Fresh Andaliman has a small, green and round fruit. The dried fruit of andaliman has an aromatic odor that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.
Speaking about Sichuan Pepper, in North America, it is possible to come across names such as Szechwan pepper, Chinese pepper, Japanese pepper, aniseed pepper, Sprice pepper, Chinese prickly-ash, Fagara, sansho, Nepal pepper, Indonesian lemon pepper.
The Food Technology and Industry bulletin of Bogor Agriculture University has stated that andaliman is a specialty spice. Using andaliman in batak culinary makes the food have a longer shelf life. It’s assumed that andaliman has an anti-microbial and antioxidant activity.
PS: This was my first post on Indonesia Eats.