Dried sylphyllum

Roche salt wood, named "Booso" in Rukai, is no stranger to the aboriginal people who are good at using forest resources. Its branches are the material used by hunters to make gunpowder, and it crackles when it burns. But if the "love material" cut down by tribal youths when they propose to marry is such a light and soft wood, they will be regarded as insufficient by the relatives of the woman. During the growth of Roche's salt tree fruit, a thin layer of salt will form on the surface, which is also the origin of the name "Salt tree". The sour and salty taste is a snack familiar to Darumak children, and it is also the "mountain salt" used by tribal hunters to cook soup and women's bacon. After "harvesting" every October, on the banks of the sunny Danan River and on the hillside, clusters of lovely yellow spires of flowers appear on the tops of the trees, and the flowers of S. rosenbergii are blooming. When the flowers die in December, the green fruits gradually turn to red, and when they hang heavily on the branches, we set out to harvest. The fruits collected after the "sun drying" are filled with a large sack of burlap bags, and they must be spread out as soon as possible to be preserved in the sun. Place of Origin: Taitung-Dalumak Tribe Shelf life: 2 years Capacity: 20g