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Herbs & spices

Andaliman

Zanthoxylum acanthopodiumAlso called Zanthoxylum acanthopodium

Andaliman is a spice made from fruit. It has a citrus aroma and is used to season stews.

  • Plant-based
  • Gluten-free
  • No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Part used
Fruit
Family
Rutaceae
Cooked most in
Asia
Top country
Indonesia
Andaliman, whole

Photo: Jubbuh · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use Andaliman

Typical ways to cook or use it

  • Season
  • Stew

Flavour

Taste and texture

Aroma

  • Citrus

Around the world

Where Andaliman is cooked

10 dishes in the catalogue use Andaliman. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list Andaliman among their ingredients.

Origins

Native to
Indonesia

On the table

Dishes made with Andaliman

7 of the 10 catalogued dishes that use it, spread across the countries they come from.

  • Sangsang

    Indonesia

  • Dengke Mas Naniura

    Indonesia

  • Tanggo-tanggo

    Indonesia

  • Mi Gomak

    Indonesia

  • Manuk Napinadar

    Indonesia

  • Natinombur

    Indonesia

  • Sambal tuktuk

    Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include Andaliman.

Good to know

Diet and allergens: Andaliman in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
None

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (12)

Around the world

What Andaliman is called

Names in 27 languages, from Wikidata.

  • Spanish

    Zanthoxylum acanthopodium

  • French

    Andaliman

  • Italian

    Zanthoxylum acanthopodium

  • Portuguese

    Zanthoxylum acanthopodium

  • German

    Zanthoxylum acanthopodium

  • Dutch

    Andaliman

  • Russian

    Zanthoxylum acanthopodium

  • Polish

    Zanthoxylum acanthopodium

  • Arabic

    زانثوكسيلوم أكانثوبوديوم

  • Chinese

    刺花椒 · 姊色果 · 狗花椒 · 毛刺花椒

  • Vietnamese

    Zanthoxylum acanthopodium

  • Indonesian

    andaliman · itir-itir · merica batak

Show all 27 languages

  • Albanian

    Zanthoxylum acanthopodium

  • Asturian

    Zanthoxylum acanthopodium

  • Batak Toba

    Andaliman

  • Bulgarian

    Zanthoxylum acanthopodium

  • Cebuano

    Zanthoxylum acanthopodium

  • Croatian

    Zanthoxylum acanthopodium

  • Finnish

    Zanthoxylum acanthopodium

  • Irish

    Zanthoxylum acanthopodium

  • Javanese

    Andaliman

  • Latin

    Zanthoxylum acanthopodium

  • Malay

    Andaliman

  • Romanian

    Zanthoxylum acanthopodium

  • Simplified Chinese

    刺花椒

  • Simplified Chinese (China)

    刺花椒

  • Swedish

    Zanthoxylum acanthopodium

  • Traditional Chinese (Taiwan)

    岩花椒

  • Ukrainian

    Zanthoxylum acanthopodium

  • Waray

    Zanthoxylum acanthopodium

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q4753499

Photos

Photo: Jubbuh · CC BY-SA 3.0 · Wikimedia Commons