發布日期：2021-09-10
馬告Makaw（泰雅語）
馬告為泰雅族語「MaKaw」，意指充滿生機、生生不息，野生馬告通常分布在中低海拔的山區，大約1500公尺以下的山地都能看見它的蹤跡。每年春天開花時，形成一大片淡黃色的花海，夏天會長出綠色的小漿果，這時候是採摘的最好時機，會散發獨特檸檬香茅的清香
馬告又稱為山胡椒，果實晒乾或成熟之後會變成紫黑色，外形就更像黑胡椒粒，馬告全株皆會散發特殊的香味，類似胡椒與薑的綜合，其根、葉、果實全株皆可食用，是許多原住民族傳統飲食中常用且重要的香料，有著「山林裡的黑珍珠」的美譽
馬告時常運用在原住民族風味餐，最常見的做法是用來滷肉、醃肉、炒小魚乾或煮湯，是原住民族主要的辛香料。馬告花朵可泡茶、嫩葉能入菜，新鮮馬告果實搗碎泡水，就是原住民工作時最解渴的生機飲料，可以提振精神，緩解身體痠痛或宿醉頭痛。因為它具有檸檬香茅的氣味，現在也有人把它製成精油
圖片參考：https://reurl.cc/gW21qp
（資料來源：行政院農業委員會、上下游市集、農業兒童網等）
In the Atayal language, the name “Ma-Kaw” implies vitality, vigor, and continuous life across generations. The trees that produce makaw seeds are distributed across low-to-middle-altitude regions in Taiwan. Traces of makaw can be found in pretty much any mountainous area under 1500 meters. In Spring, the Litsea cubeba trees produce a beautiful light-yellow sea of flowers; and in Summer, small green berries develop, emitting a distinct lemongrass-like scent when ripe for picking.
Makaw seeds are also known as “mountain pepper”. This is because, after dried, they so closely resemble common black peppercorn. The whole makaw plant gives off a smell which can be described as a combination of pepper and ginger. The roots, leaves, and berries can all be consumed in a variety of ways. The importance of makaw in Taiwan’s aboriginal culinary and medicinal traditions has earned it the nickname “black pearl of the mountain”.
Makaw “mountain pepper” is an essential spice in cooking traditions across Taiwan’s aboriginal cultures. It is commonly used for stewing and marinating meat, stir-frying anchovies, and in soups. The plant’s flowers can be used to make tea, and the edible leaves are added to food. Fresh makaw berries crushed and added to water, form a refreshing drink often used by aboriginal workers to quench thirst and boost energy; its medicinal uses include relieving body aches and hangover headaches. Because of its lemongrass-like element in its scent, makaw is now sometimes used in essential oils.
origin：https://reurl.cc/gW21qp