Maqaw has a unique fragrance similar to lemon and lemongrass, as well as the spicy feeling of ginger and black pepper. Use this to pepper your marinades, steamed fish, soups, stuffed sausage...etc. Made popular in the culinary scene by NY Times, more and more international chefs, top restaurants, have used this pepper in their creative dishes. Michelin describes it as a spice to wow your tastebuds! Secret tip from a local fine dining chef : add ground Maqaw to fresh mangos.
Taiwan's native species of pepper is grown only in the wild in the middle-altitude mountainous areas of Taiwan. It blooms in spring every year and bears fruit from July to August in summer. After hand-picking, the branches and leaves are carefully removed, and the fresh green fruits are removed. After that, the fruits are sun dried and turns black, becoming black pearls.