Batak Bay

Batak berry is a rare and precious spice that has a unique scent, reminiscent of a blend of pink grapefruit, orange and hibiscus, with hints of citrus. It is often used in cooking for its fruity flavor and its stimulating properties on the taste buds. This berry, also known as Andaliman pepper or Zanthoxylum Acathropodium, comes from a wild plant in the citrus family and is native to the north of the island of Sumatra in Indonesia. Its harvest, carried out by hand in March, is followed by a sun-drying process, where the berries lose around 90% of their initial weight, making it a rare and expensive ingredient. Although it is sometimes called Andaliman pepper, it is not a member of the Piperaceae family and is distinct from European black pepper.  Batak Bay is prized for its health benefits, including its ability to relieve colds, flu, headaches and upset stomachs. It also helps aid digestion and relieve stomach spasms.  In cooking, Batak bay is the equivalent of black pepper in traditional Batak cuisine. It can be used at the beginning or end of cooking and is available in different forms: grilled, infused, crushed, whole or ground. It goes particularly well with seafood, shellfish, fish, red meat, poultry, game and vegetarian dishes. It is also ideal for flavoring salad dressings, teas and infusions, as well as fruit and chocolate-based desserts, such as cookies, muffins, brownies and soft pastries.  The Batak berry is often used in Asian cuisine and can replace Sichuan pepper in some recipes. To fully reveal its flavor, it is recommended to grind it when serving, especially with curry dishes and Asian dishes. It can also be mixed with other peppers to season grilled vegetables and fish. Finally, to preserve its non-spicy flavor, it is recommended to add it at the end of cooking.