KBRN, Sibolga: Andaliman (zanthoxylum acanthodium DC), also known as Batak Pepper, is a unique spice with a citrusy, tongue-tingling flavor. It is central and indispensable to the cuisine and culture of the Batak people in the North Sumatra region.

"Andaliman imparts a unique taste and distinctive aroma to Batak cuisine, making it an inseparable element of Batak cultural festivals," said Torang Siambaton, a Batak cultural observer, on the Teras Pro2 RRI Sibolga program on Tuesday, May 13, 2025, as quoted by rri.co.id.

Its ability to neutralize the fishy odor of raw seafood makes andaliman a fundamental ingredient in iconic Batak dishes such as arsik (spiced fish) and naniura (raw marinated fish).

This spice is also prominently featured in meat-based preparations like saksang (pork stew), napinadar chicken, and others.

Furthermore, andaliman is a key component in various Bataknese sambal specialties, including sambal tuktuk, sambal rias, sambal gota, and sambal tinombur.

"Andaliman provides a signature flavor that makes Batak cuisine at cultural festivals more distinctive, delicious, and vibrant," he said.

This remarkable spice is rich in a variety of bioactive compounds, including calcium, phosphorus, iron, vitamin C, and anti-inflammatory substances like monoterpenoids. Andaliman is available in extract, powder, and whole fruit forms.

Beyond its culinary applications, andaliman is deeply ingrained in Batak culture, where it symbolizes wealth and prosperity.

It is often featured as part of the main dishes during cultural celebrations, contributing to the event's overall culinary experience and cultural significance.

"Andaliman has become an inseparable part of Batak culture, particularly in culinary offerings, making the menu at cultural festivals more distinctive and colorful," he emphasized.

The continued use of andaliman in Batak cultural events is seen as vital for preserving this aspect of Batak heritage. Moreover, andaliman has emerged as a valuable export commodity, commanding a premium price and contributing to the local economy.

Andaliman trees grow wild in the undergrowth of forests in North Tapanuli Regency, Toba Regency, Samosir Regency, Dairi Regency, Simalungun Regency, and Humbang Hasundutan Regency.

However, to meet increasing demand, andaliman plants are also being cultivated, with Marandus Sirait being one of the dedicated farmers.

Fresh andaliman fruits are typically hand-picked by farmers in North Sumatra. This spice can be used fresh or after being dried. (Photo : RRI/Pardosi)

The andaliman tree naturally grows in the bush forest. Harvesting it can be challenging due to the thorny trunk, requiring a trek into the forest. However, its distinctive flavor makes it a sought-after cooking spice," explained Marandus Sirait, a native of Toba Samosir who cultivates 5.5 hectares of andaliman, as quoted by rri.co.id.

The cultivation of andaliman is crucial for safeguarding this iconic spice, a source of pride for the Batak community, and also holds significant economic potential.

The price of fresh andaliman at the MMTC Pancing primary market in Medan ranges from IDR 150,000 (approximately USD 9.05) to IDR 300,000 (approximately USD 18.09) per kilogram.

Tetti Boru Sinaga, an andaliman vendor, notes that the price of andaliman fluctuates, partly due to increasing demand.

"During major holidays such as Christmas and New Year, andaliman is widely used in traditional Batak dishes, while the supply from farmers remains limited, causing prices to rise," Tetti said.

In line with initiatives to safeguard Batak culture, the use of andaliman in Batak cultural events is predicted to continue to be maintained.

Moreover, andaliman is a valuable export item that contributes to the local economy and commands a premium price.

Quoting from the website www.exportgenius.in, the export of andaliman has reached various countries worldwide, including Singapore, Australia, Germany, and France. In these countries, Andaliman is used as a seasoning for various dishes, snacks, and even beverages. ***