Native_Dry Horse

In spring, the tree blooms with small white flowers. During the Grain Full season, small green fruits begin to appear on the tree. In June, the tree is full of ripe black fruits. At this time, the tribesmen will go up the mountain in groups, cut off the branches full of fruits one by one, and return to the hut. They pick the fruits from between the leaves, wash them, dry them, and freeze them for storage. The fresh ripe black fruits have the aroma of lemon, and the dried fruits taste like a combination of pepper and ginger. In the early days, it was used instead of salt and is a traditional seasoning of the indigenous people. The Paiwan, Rukai, Atayal and other Taiwanese aborigines used mountain pepper to preserve food and add flavor to it, such as braised pork and beef, stewed pork ribs soup, mountain pepper and papaya chicken soup, and steamed fish with mountain pepper. In addition, you can sandwich mountain pepper grains with meat slices and roast them together, or beat the fresh fruit grains into sauce and spread it on the roasted meat slices. There is also a method of drying and crushing the mountain pepper grains, stuffing them into the belly of fish and steaming them for consumption. Origin/Manufacture method Taiwan