Bamboo Shoot Pickle

Description

Bamboo shoots are the sprouts which spring out beside the bamboo plant (new bamboo culms that come out of the ground). These sprouts or shoots are edible and they belong to many bamboo species including Bambusoideae subfamily of grass. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, canned versions and Pickle form.

Bamboo Shoot is mostly found and produces in North Eastern part of India. In Assam & other parts of North East India, bamboo shoots are part of the traditional cuisine. They are called Khorisa  and Bah Gaj  in Assamese.

Nutrition Facts of Bamboo Shoots

Bamboo shoots are rich in various components such as proteins, carbohydrates, minerals, fiber and are low in fat and sugars.

Different names

Bamboo shoot tips are called sǔn jiān in Chinese, although they are mostly referred to as just sǔn. This sounds similar in Korean juk sun, a commonly used form, although the native word daenamu ssak is present. In Vietnamese, bamboo shoots are called măng and in Japanese as take no ko. Chakma people from the Chittagong Hill Tracts of Bangladesh call it Bajchur and it is their traditional food. Bamboo shoot tips are called Myit in Myanmar. In Cambodia, they are called Tumpeang. It is called Malewa in Uganda and a traditional food for Bagisu tribe from Eastern Uganda.