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Batak berry

Batak berry

This Berry with its heady lemony aromas, is the Bataks equivalent of the Chinese Szechuan berry and is used in everyday cooking. Infused, grilled or cracked it is perfect with seafood, marinades or chocolate mousse.

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Harvesting the Batak Berry

The Batak berries are wild-harvested in the northern part of the island of Sumatra in Indonesia by the ethnic group of the same name, also known as the "Toba people". They come from a thorny shrub: the Zanthoxylum acanthopodium, a cousin of Szechuan peppers, which grows at 1500m altitude, on the heights of Samosir.

The Batak people are recognized in Indonesia for their qualities as musicians, their great rhetorical skills, their architecture, and their constant questioning of Indonesian authorities. They live in communities in the regions bordering Lake Toba.

The berries are also called "Andaliman Pepper," "Batak Pepper," or "Intir Intir." They grow at an altitude of 1500m north of Tapanuli and Samosir, near Lake Toba. This region is nicknamed "the kingdom of the Bataks."

The Berry of the Batak Kingdom!

The Batak people are a Christian ethnic group living around Lake Toba, a vast volcanic crater. The Samosir peninsula, located north of the island of Sumatra in Indonesia, is the legendary homeland of the Batak ethnic group. Once cannibals, the Bataks remained protected from foreign influences until the 19th century.

Aromatic Impressions of the Batak Berry

On the nose, the Batak berry releases powerful citrus notes reminiscent of pink grapefruit and crushed mandarin leaves.

On the palate, it has a soft, almost sweet texture.
Once ground, this "Andaliman pepper" releases fresh and slightly acidic notes.

Using the Batak Berry in Cooking

Like a pepper, this berry awakens, ignites, and delights the taste buds with:

  • A black and white chocolate mousse decorated with red fruits.
  • A braised piece of veal with a simple jus.
  • A delicate marinated wild salmon.
  • A good fresh goat cheese.

Food-spice pairing: a delicate marinated wild salmon, a fish poached in a garlic broth, a fresh goat cheese, or a braised piece of veal.

Typical Batak dish: "Ikan mas arsik" or "goldfish with Arsik sauce". This is a dish of carp caught in Lake Toba. The carp are cooked in a wok and accompanied by a sauce made of torch ginger, shallot, garlic, galangal, lemongrass, whole turmeric, and chili peppers.

The Batak berry is available in the custom-made set dedicated to peppers from around the world


Learn more about pepper

What is a "pepper"?

Piperology: the science that studies peppers

Learn more about the Zanthoxylum genus and its species

More Information
More Information
Allergen Absence
Native country Indonésie
Ingredients Batak berry
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.