Andaliman are widely grown in the highlands of Northern Sumatra. In Indonesia andaliman also often called “Merica Hobo”, perhaps because its shape resembling pepper, widely grown in the ground Batak and is also often used for seasoning dishes typical of the hobo.

Andaliman in other countries also have their own names, in English Andaliman popularly known as Sichuan pepper while the Chinese it is known as huājiāo (花椒; literally “flower pepper”).

Japanese people know it as Sansho (山椒), whereas in Korea it is known as sanchonamu (산초 나무, Z. schinifolium) or chopinamu (초 피나무, Z. piperitum).

Andaliman plants contain compounds that have antioxidant activity terpenoids which are beneficial to health and can maintain the quality of food products (preservation) of various defects such as rancidity, changes in nutritional value as well as change of the color and smell of food.

In addition to the andaliman terpenoid compounds can also be used as an antimicrobial. This provides an opportunity for andaliman as raw material antioxidant or antimicrobial compounds for the food and pharmaceutical industries (Wijaya, 1999).

Andaliman can also be used as aromatic compounds and essential oils. In Himalaya, Tibet, use Andaliman as an aromatic ingredient, tonic, stimulant appetite and upset stomach (Hasairin, 1994). While in Japan, the leaves of andaliman are used to flavor concentrates.