Zanthoxylum acanthopodium
This article needs additional citations for verification. (December 2014) |
Zanthoxylum acanthopodium | |
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Habitus | |
Scientific classification ![]() | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Sapindales |
Family: | Rutaceae |
Genus: | Zanthoxylum |
Species: | Z. acanthopodium
|
Binomial name | |
Zanthoxylum acanthopodium |
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]
Much like the closely related Sichuan pepper (Z. piperitum), 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.
References
- ^ a b "Zanthoxylum acanthopodium". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA).
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- Zanthoxylum
- Plants described in 1824
- Spices
- Indonesian cuisine
- Flora of the Indian subcontinent
- Flora of Guangxi
- Flora of Guizhou
- Flora of Indo-China
- Flora of Peninsular Malaysia
- Flora of Sumatra
- Flora of Tibet
- Flora of Yunnan