The Use of the Lemon Pepper as a New Flavoring in Culinary Preparation

Erika Pardede, Ferlando Simanungkalit, Johan Manik

Abstract

Lemon pepper (Zanthoxylum acanthopodium DC.) is a perennial plant of Rutaceae family belong to endemic plant in North Sumatera region, which fruit has been traditionally used as flavouring agent for traditional cuisine. Its berry fruits are known to be excellent ingredient, for they give an extraordinary flavour as results of typical fragrance which comes after crushing the fruits, and a spicy bitter and burning taste when eaten. Lemon pepper still has a vast unexploited potential in creative cooking. In this work, we reviewed the vernacular names, medicinal properties and traditional uses of lemon pepper and we explored some alternative culinary uses for this aromatic plants.

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Paper Citation


in Harvard Style

Pardede E., Simanungkalit F. and Manik J. (2020). The Use of the Lemon Pepper as a New Flavoring in Culinary Preparation. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 59-63. DOI: 10.5220/0010514100003108


in Bibtex Style

@conference{6th fiac20,
author={Erika Pardede and Ferlando Simanungkalit and Johan Manik},
title={The Use of the Lemon Pepper as a New Flavoring in Culinary Preparation},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={59-63},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010514100003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - The Use of the Lemon Pepper as a New Flavoring in Culinary Preparation
SN - 978-989-758-540-1
AU - Pardede E.
AU - Simanungkalit F.
AU - Manik J.
PY - 2020
SP - 59
EP - 63
DO - 10.5220/0010514100003108