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Zanthoxylum acanthopodium, or andaliman, is a species of flowering plant in the family Rutaceae. Its range includes southern western China (Guangxi, Guizhou, Sichuan, Tibet, and Yunnan), Bangladesh, Bhutan, northern India and northeastern India (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Uttar Pradesh, and West Bengal), Nepal, Laos, Burma, northern Thailand, Vietnam, Indonesia (northern Sumatran highlands), and Peninsular Malaysia.[1]
| Zanthoxylum acanthopodium | |
|---|---|
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| Habitus | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Zanthoxylum |
| Species: | Z. acanthopodium
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| Binomial name | |
| Zanthoxylum acanthopodium | |
Much like the closely related Sichuan pepper (Z. bungeanum), the seed pericarps are used as spices in cooking and have a similar tongue-numbing characteristic. However, in cooking, the flavour of andaliman has lemon-like notes (similar to those of lemon-grass) as well as a hint of the aromatic pandan leaf.