Batak Exclusive
Andaliman Oil (Batak Pepper)
Minyak Andaliman — Zanthoxylum acanthopodium
Andaliman is the sacred spice of Batak cuisine — the "Sichuan pepper of Indonesia" — endemic to the Lake Toba highland region. Its essential oil captures the distinctive citrusy freshness and numbing tingling sensation that defines traditional Batak dishes. As global interest in numbing/tingling flavor experiences grows, andaliman is gaining rapid attention from innovative food, beverage, and cosmetic brands.
Origin:Lake Toba Region, North Sumatra (Tapanuli)
Aroma:Vibrant, numbing-citrusy with a distinctive Sichuan pepper-like tingle. Fresh citrus-citronellal top notes with warm spice and a characteristic mouth-numbing sensation from hydroxy-alpha-sanshool. Unique and unlike any other spice oil globally.
Form:Pale yellow to light amber, mobile liquid
Applications
Niche Culinary Flavor (numbing-citrus)Fine Fragrance InnovationTraditional Batak CuisineFunctional Cosmetics (tingling)
Technical Specifications
| Specification | Value |
|---|---|
| Indonesian Name | Minyak Andaliman |
| Botanical Name | Zanthoxylum acanthopodium |
| Plant Part | Fruits/berries |
| Origin | Lake Toba, Tapanuli (North Sumatra) |
| Citronellal | 30–45% |
| β-Phellandrene | 8–15% |
| Sabinene | 8–12% |
| Hydroxy-alpha-sanshool | Active numbing compound |
| Documentation | GC-MS, COA, MSDS per batch |
| MOQ | 1 kg |
| Packaging | 500 g, 1 kg, 5 kg can |
| Lead Time | 14–28 days FOB Medan/Jakarta |