Andaliman ( Reliably faith = Rat ) as a flavoring tongue and taste sensors in humans it is The Wild Plants That Do not Want to Do AMNIMARJESLOW AL DO FOUR DO AL ONE LJBUSAF thankyume orbit

     
                        


     Andaliman ( Reliably faith = Rat ) as a flavoring tongue and taste sensors in humans


 

andaliman tree so do rat tree 

Andaliman is a kind of Spice called Spice Tuba by, Andaliman is often used as Seasoning Spices Food by the Batak People in Serving and Serving Types of Batak Food, such as Meal Arsik Fish Fishing, oraliman is usually the mainstay of Spices to serve the Types of Batak , Even incomplete It feels if the taste of Andaliman is not there. 

Spice Tuba is also known in America and China, Spicy Flavor and makes the Trembling Tongue generated from this Spice, Overseas Tuba Spice is not only a Flavor of Food, Even for the Industry. Spice Tuba or better known by the Latin Name Zanthoxylum has different names in Tanah Batak. 

Other Benefits of Tuba Spice
Spices Tuba Not only Useful as Food Seasoning, but also can be used as Herbal Medicines because in the Tuba Spice contains Aromatic Compounds and Extra Oil are very useful for health.

And Exxonal Oil alone Helpful to reduce pain when punctured Tuba Spice Spines and also Can Heal Wounds Due Spines Thorns and Thorns Other Plants. 

                

               

               
                 
                   

                   








  

This andaliman/ rat  plant has a height of 3 to 8 meters which has a red stem and branches. In the stems, branches, and ratings of these andaliman plants there are thorns. This andaliman fruit is found among the thorns on the stem. The shape of the andaliman fruit is similar to that of a small round, green pepper. This fruit if it is dry to eat blackish color.

 

     

 

   Kingdom         : PlantaeDivisio             : Spermatophyta
Subdivisio       : Angiospermae
Klass               : Dicotyledonae
Sub klass         : Rosidae
Ordo                : Rutales
Family             : Rutaceae
Genus              : Zanthoxylum
Spesies            : Zanthoxylum acanthopodium DC

Andaliman is a wild plant, a rare plant, a difficult cultivation. Typically andaliman grows in fields or new huma openings in the wilds, Tapanuli people call it Juma Robean. Andaliman is not planted, like chili, pepper, and other vegetables. Andaliman grows just like a robean juma. Again, andaliman usually grows just like that.
Andaliman grows as a brush-trapped phon, not a creeper. The trunks stood a lot, the leaves small, like a rose. All around the stem, twigs, from bottom to end covered with sharp thorns, like rosebuds. But the thorn andaliman is bigger and stronger. The average tree height is 2-4 meters, rarely more than 5 meters. Productive age less than 7 years.
The fruit of andaliman arose from among the thorns, typically flanked by thorns, fruit growing between thorns. Plucking andaliman needs high concentration. Because of the many thorns. The fruit is small, the grain is smaller than pepper. The fruit is stemmed, easier to imagine like leunca.When young, the fruit is green, and ripe red. And if it's dry, black. Newly picked andaliman fruit should be wrapped in banana leaves, because kalu open, will quickly be damaged. The fruit immediately turned black, and cracked. Seeds out of the skin.
Generating one kilogram andaliman is very difficult. Harvesting a big tree and bearing fruit, it takes half a day.
Harvesting andaliman prime fruit is usually easier, because the stalk is longer, making it easier to pick. But be careful, because thorns are also usually still pointy-sharp.Each picks andaliman, there is no guarantee the hand is not stuck thorns. Once hit, bitter, sore and pain unusual. Not only hurt because of injury, but because of the famous bitter taste of andaliman, more than the wound with vinegar.
Taste andaliman ketir, spicy mix. Once hit to the tongue, saliva must be pouring. Unbearable. Spit is more powerful than when tasting lime. Perhaps it is the efficacy or benefit of andaliman that makes the appetite very strong.Boiled cassava will not feel bland when the chilli milled with a perfunctory material such as salt, chili, mixed andaliman. Especially if there is a tomato, or boiled eggplant.
Andaliman is a rare tree / plant. Picking for him is difficult, really difficult,
In the house is usually andaliman in use. For the fish arsik (boiled until the water is dry), natinombur, naniura, roast and saksang.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 The Wild Plants That Do not Want to Do 

During this time, planting andaliman from seeds that have grown themselves for example under the stem of the fallen plant and then grow, I then plant it back and set the spacing. "In addition to the difficulty of seeds, this andaliman including wild plants, because when we make extra care such as using chemical fertilizers and compost endurance or the age of the plant to be briefly, so let alone grow alone without the care of fertilization.

 

New andaliman plants can produce after the age of about 1.5 years after planting. If the plants grow well and the flowers are not disturbed by weather conditions then the harvest for one stalk can reach 5-7 kg.
"The age of this plant is very long, can reach 10-15 years and continue to produce, so almost the same as hard plants or other plantation crops such as coffee . 

 

If you want to clear the area of plants with sharp objects such as hoes or tripe, should be left about 1-1.5 meters so as not exposed to the root because the roots are very sensitive. If already exposed to the roots in a short time the plants will die.

Andaliman plants can only grow or develop in the highlands and require a lot of water. Thus, due to the sensitivity of the plant, many menalandaliman around the mountains.
In addition to requiring a lot of water, the plant must need a protector, so it is suitable to be developed around the hills. 

 

Potential andaliman as a source of antioxidants and natural antimicrobials 

 

Several studies have proven that fruit andaliman have antioxidant and antimicrobial activity. The essential oils of andaliman fruit consist of several terpen compounds such as geraniol, linalool, and limonen, which have been reported to be antioxidants. In addition, powdered fruit andaliman able to inhibit the growth of Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, and Pseudomonas fluorescens, while the hexane extract of fruit andaliman maseration method able to inhibit the growth of S. typhimurium, B. cereus, B. stearothermophilus, P. fluorescens , Aspergillus flavus, Penicillium, and Fusarium. 

 

 

Andaliman is a typical Asian cooking season derived from the outer shell of some species of plant genera Zanthoxylum (orange-orange, Rutaceae). This spice in Indonesia is only known for Batak cuisine, so known to people outside this area as "pepper batak". Batak typical cuisine such as arsik and saksang require andaliman as an irreplaceable spice. Andaliman has a soft orange scent but "biting" causing the sensation of the tongue or numbness on the tongue, although it is not chili or peppered. The taste of the tongue is due to the hydroxy-alpha-sanshool content of the spice. In addition to the Batak cuisine, the use of Andaliman as a cooking spice is also well known in East Asian and South Asian cuisine.
Andaliman tree in the form of a fairly thick shrubs. The trunk of the tree is full of maroon-sharp spines. The tip of this pointed rod hides the young shoots of andaliman fruit. The fruit itself grows from the stem. Andaliman is very similar to pepper. That resemblance is the reason why andaliman often referred to as pepper batak   .

 

Andaliman which by some people is also called "intir-intir" is a spice mandatory Batak typical cuisine such as arsik, saksang .

 

                        

 

                                          

 

    In China, Japan, Korea, and India, this andaliman has a cool name "szechuan peper". If here used as a mixture of spices, in China andaliman roasted and mashed with other spices then used as roasted meat cocolan .

 

                      

 

 

 

 

              

 

  The recipe makes a chilli sauce andaliman 

 

                                              

 

   Materials make batak makeup chilli:

• Pecan lot, burned
• Garlic, burned
• Onion, burned
• Ginger, burned
• Chilli (raw)
• Andaliman
• Makeup, burned
• Tomatoes, burned

How to make sambal andaliman:

How to make sambal andaliman is very easy, you just mix all the ingredients in the cobek, then stay smoothed. Do not use a blender, because it will affect the taste of the sauce. 

 

                                   

 

 

Saksang which is still in the original blend (which is covered with blood) is traditional Ethnic Batak food (which is not bound by certain gifts or sectarian values). Saksang is a mandatory menu in every event of Batak Tradition, especially Toba commonly called by ulaon.



Materials and seasonings
- Pork 1 kg
- 100 grams of cayenne pepper
- 100 grams of red onion
- 3 cloves of garlic
- 1/2 cm ginger
- 6 cm galangal
- 2 pieces of lemongrass
- 4 orange Purut leaves
- 300 grams of old grated coconut (On roasted broth)
- 25 grams andaliman
- 250 cc Original Gota (Blood)
- Salt, water, and cooking oil secukupnnya



How to cook

 - Chop meat as big as dice
- puree seasoning (cayenne pepper, onion, garlic, ginger, andaliman)
- Crab (lemongrass, Lengkuas)
- Heat 3 tablespoons of oil to eat then saute seasoning in puree and in keprak and orange leaves until the smell of aroma from the spice.
- Enter the meat that has been chopped, salt to taste add a little water.
-close the occasional stir, cook until done
- after cooking enter Gota and coconut roasted fine then stir for 5 minutes so the cuisine is blackish color
- lift and serve.
(A portion for 10 people)






BUSINESS B2 (PIG)




 Bake is a favorite processed for pork, many people who always menggemarinya, it is no wonder that roasted pork stalls or commonly called BPK (derived from Puak Karo) mushroomed everywhere.This time I will share recipe Pork roast with tapanuli taste.
Materials and seasonings
-1 kg of fresh pork should not be too old (samsam / meat neck)
-100 gr of cayenne pepper
-4 lime juice
-10 red onion cloves
-5 cloves of garlic
-25 grams andaliman
-150 cc Gota (blood) fresh
-Arang To bake



How to cook



-Clean meat, puree 3 cloves garlic with salt to taste add 2 pieces of lime juice, liqueze on the meat and let stand for at least 15 minutes then baked.
-clean chili, red onion, garlic residue, and andaliman, after finely mixed with fresh Gota and 2 pieces of lime juice again (if gota still looks red, can add lime until the color becomes brown) and salt to taste as cocolan .

-Irice sliced ​​meat that has been baked according to the size of taste with cocolan Gota was separately and ready to eat. Good  (portion for 8 people).  

 

 

Na Tinombur






Recipe fish tomb basic ingredients of fish, can catfish, mujair, dll. Rest assured cooking will be more enthusiasm if you already feel this fish tombur. Steady.
Tombur Fish Materials:
 1 tail (800 g) mujair fish
 200 g of fried peanuts
 50 g pecan
Spices in use:
 ½ thumb (2 cm) galangal
 5 cloves of red onion
 5 cloves of garlic
 Juice of lime to taste
 Salt to taste
 100 g red pepper
 50 g of cayenne pepper
 100 g of make-up / kecombrang / honje
 Sugar to taste

How to Make fish tombur:
1. Spread the mujair fish with salt and lime juice, then burn on charcoal until cooked both sides.
2. Spread the spices, then uleg, but do not get too smooth.
3.  then mashed finely together with fried peanuts.
4. Mix the spices and beans together, add a little water.
5. Give lemon juice, sugar, and salt, according to taste, so as to produce spicy, sour, and sweet flavors that are balanced.
6. Serve grilled fish and pour the sauce on it.