Andaliman

Andaliman, tuba or itir-itir (Latin: Zanthoxylum acanthopodium DC) is a typical Asian cooking spice derived from the outer skin of several plant species belonging to the Zanthoxylum genus (orange-orange tribe, Rutaceae). This seasoning is used as Batak pepper. Its properties that are able to eliminate the fishy smell of raw fish make andaliman a mainstay of spices in typical Batak dishes such as arsik and saksang. Andaliman has a mild citrus aroma but is spicy enough to leave a tingling or numbing sensation on the tongue, even though it's not as spicy as chili or pepper. This numbness on the tongue is due to the presence of hydroxy-alpha-sanschool in these spices. In addition to Batak cuisine, the use of andaliman as a cooking spice is also known in East Asian and South Asian cuisine.