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 color gradually turns black, becoming black pearls. Maqaw has a unique fragrance similar to lemon and lemongrass, as well as the slightly stimulating and spicy feeling of ginger and black pepper. It is a traditional basic seasoning used by aboriginal people. Braised pork, marinade, steamed fish, stuffed sausage...etc. are all common usages. In recent years, more and more international chefs, top restaurants, restaurants, and even bakeries have paired this pepper in their creative dishes.