Andaliman Peppercorn, also known as the Indonesian Sichuan pepper, is a distinctive spice derived from the dried husks of the berries of the Zanthoxylum acanthopodium plant, native to the lush forests of North Sumatra, Indonesia. Renowned for its unique, citrusy flavour with a slightly numbing sensation, Andaliman peppercorn adds a complex, aromatic spiciness to a variety of dishes. This peppercorn enhances the depth of traditional recipes such as rendang and sambal. Its characteristic numbing effect offers a sensory experience that differs from typical black or white peppercorns, making it a prized ingredient for those looking to explore the rich flavors of Southeast Asian cooking.
May contain: nuts, sesame seeds, peanuts, gluten, soya, mustard, sulfites and celery.
Allergen Advice: for allergens, see ingredients in bold.
Nutritional Information Per 100g
Energy (Kj) 1080
Energy (Kcal) 262
Fat (g) 6.3
of which saturates (g) 1.5
Carbohydrates (g) 17.2
of which sugars (g) 0.6
Protein (g) 9.9
Salt (g) 0.1
Andaliman Peppercorn, also known as the Indonesian Sichuan pepper, is a distinctive spice derived from the dried husks of the berries of the Zanthoxylum acanthopodium plant, native to the lush forests of North Sumatra, Indonesia. Renowned for its unique, citrusy flavour with a slightly numbing sensation, Andaliman peppercorn adds a complex, aromatic spiciness to a variety of dishes. This peppercorn enhances the depth of traditional recipes such as rendang and sambal. Its characteristic numbing effect offers a sensory experience that differs from typical black or white peppercorns, making it a prized ingredient for those looking to explore the rich flavors of Southeast Asian cooking.
May contain: nuts, sesame seeds, peanuts, gluten, soya, mustard, sulfites and celery.
Allergen Advice: for allergens, see ingredients in bold.
Nutritional Information Per 100g
Energy (Kj) 1080
Energy (Kcal) 262
Fat (g) 6.3
of which saturates (g) 1.5
Carbohydrates (g) 17.2
of which sugars (g) 0.6
Protein (g) 9.9
Salt (g) 0.1
