Andaliman
Zanthoxylum acanthopodium
A citrus-scented, tongue-numbing seed husk related to Sichuan pepper
Andaliman is the aromatic seed pericarp of a flowering shrub native to South, East, and Southeast Asia. Used as a cooking spice, it provides a distinctive tongue-numbing sensation combined with bright hints of lemongrass and pandan.
- Belongs to the citrus family Rutaceae and is closely related to Sichuan pepper.
- Delivers a tongue-numbing sensation combined with lemon and pandan aromatics.
- Native across highland regions of China, Northeast India, Nepal, and Southeast Asia.
- Known as gany菐 in Angami, jaiur in Khasi, and iaiur in Pnar.
What is Andaliman?
Andaliman is a spice harvested from Zanthoxylum acanthopodium, a flowering shrub in the botanical family Rutaceae. The seasoning is made specifically from the pericarps, which are the outer husks surrounding the seeds. When tasted, it creates a distinct tongue-numbing feeling in the mouth. It also carries strong citrus qualities, offering lemon-like notes comparable to fresh lemongrass along with fragrant undertones reminiscent of pandan leaf. It is closely related to common Sichuan pepper, sharing its characteristic tingling sensation while adding its own distinct herbal and citrusy aromatics.
Where does Andaliman come from?
Zanthoxylum acanthopodium is native to a broad geographic belt stretching across East, South, and Southeast Asia. In China, wild populations grow across provinces such as Yunnan, Sichuan, Guizhou, Guangxi, and Tibet. Its natural distribution extends into Nepal, Bhutan, and Bangladesh, as well as several states of Northeast India, including Meghalaya, Nagaland, Assam, Manipur, Mizoram, Sikkim, Arunachal Pradesh, West Bengal, and Uttar Pradesh. Further south, the plant grows wild in Laos, Myanmar, northern Thailand, Vietnam, Peninsular Malaysia, and the highland territory of northern Sumatra in Indonesia.
What does Andaliman taste like?
The flavour profile of andaliman centres on a sharp, tongue-numbing physical sensation. Beyond this buzzing feel, the spice releases bright lemon notes that strongly resemble lemongrass. It also displays subtle herbal hints similar to aromatic pandan foliage. This combination creates a fresh, citrusy seasoning that provides both aromatic brightness and an unmistakable tingling bite in cooked dishes.
Andaliman, drawn
How Andaliman is used
Cooks use the outer seed pericarps of Zanthoxylum acanthopodium as a flavorful spice during food preparation. Similar to Sichuan pepper, the husks are utilized to introduce an active tongue-numbing effect into dishes. When included in cooking, the pericarps impart bright, lemongrass-like tones and delicate aromatic hints reminiscent of pandan leaves. Regional culinary traditions across South and Southeast Asian highlands rely on these husks to brighten and season everyday cooked foods.
Andaliman in the world's kitchens
The spice holds an established place in several distinct regional food cultures across Asia. In Northeast India, it is recognized and cooked with by local ethnic groups. Angami speakers in Nagaland call the spice gany菐, while in Meghalaya it is known as jaiur to the Khasi people and iaiur to the Pnar. It is also used across northern Sumatra in Indonesia, as well as in parts of southwestern China, northern Thailand, and Vietnam.
At a glance: where it turns up
What to use instead of Andaliman
The spice is closely related to Sichuan pepper, Zanthoxylum bungeanum. Both spices provide a comparable tongue-numbing sensation when consumed. However, andaliman is distinct in its specific aromatic character, which carries stronger lemon and pandan notes compared to other pepper husks in the same botanical genus.
Questions people ask about Andaliman
Where does andaliman come from?
It grows naturally across South, East, and Southeast Asia, including the northern Sumatra highlands of Indonesia, southwestern China, Nepal, Bhutan, Bangladesh, Myanmar, Laos, Vietnam, northern Thailand, Malaysia, and Northeast India.
What does andaliman taste like?
Andaliman produces a noticeable tongue-numbing effect. It pairs this tingling quality with a bright citrus flavour reminiscent of lemongrass and subtle aromatic notes of pandan leaf.
What part of the andaliman plant is used as a spice?
Cooks use the pericarps, the outer shells surrounding the seeds of the flowering Zanthoxylum acanthopodium plant, to add flavour and a tingling sensation to food.
How does andaliman compare to Sichuan pepper?
Andaliman comes from a closely related botanical species, Zanthoxylum acanthopodium, and shares the classic numbing mouthfeel of Sichuan pepper while contributing its own distinct lemon and pandan aromatics.
Good reading and sources
- Zanthoxylum acanthopodium on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Zanthoxylum acanthopodium", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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