Did you know that Bamboo shoots, which have seventeen kinds of amino acids, used as vegetables in numerous Asian dishes and broths, are part of traditional Assamese cuisine known as khorisa and bah gaj?
Bamboo shoots or bamboo sprouts are perennial and evergreen plant of the family Poaceae, which are native to Asia, being naturalized to Europe, Australia, Asia, and America. They are rich in nutrients with seventeen types of amino acids discovered which are useful to the human body. Shoots of several species of bamboo are harvested for consumption. They are found to be ri ch the edible shoots, particularly in new bamboo culms (hollow stem) that come out of the ground of many bamboo species such as Bambusa vulgaris and Phyllostachys edulis.
They are an important daily food for many people in Asian countries, as in northeastern India, and also especially in China, Japan, and Thailand. They are used as vegetables in numerous Asian dishes and broths. In Assam, bamboo shoots are part of traditional Assamese cuisine, called khorisa and bah gaj in Assamese language. Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu bans and karati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the tama is ready for consumption. Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.
Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in the canning process.
In Tulunadu and Malnad regions in Karnataka, known as kanile or 'kalale in the local language, the Bamboo shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.
In Nagaland, bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. In Jharkhand, India, they are popular as Karil and Shandhna.
Bamboo shoots are cone shaped, 4-6 inches (10-15 cm) long and 2 ¾ inches (6.5 cm) as a diameter. The shoots are yellow having the brown markings. The taste is bitter acidic having the mild and sweet flavour.
The tender shoots of Bambusa bamboos are pickled and steeped in oil for direct consumption or made into curries. Bambusa polymorpha shoot, with its distinct sweet taste, is considered to be the best in the world for producing quality edible shoots. Crooked tender shoots of Bambusa balcooa are eaten or preserved through fermentation and drying for later consumption. Bamboo seeds are pickled and used for making beer.
They are low in calories and considered as a weight-loss remedy. One cup of bamboo shoots has about 13 calories and half a gram of fat, and are also high in dietary fibre, which helps in digestion and keeps stomach full for a longer duration.
120 gm of Bamboo shoots contains 14 calories, 0.26 gm fat, 1.84 gm protein and 1.2 gm dietary fiber. It possesses the phenolic acids which is an antioxidant. It is also rich in amino acids, carbohydrates, protein, sugar, fat, minerals and fiber. Thus, as a powerhouse of vitamins and minerals, Bamboo shoots help in boosting the immunity. When properly processed it is said to relieve clogged arteries and dissolve bad or LDL cholesterol.
The juice of bamboo shoots is said to be very effective against poisoning of snakes, scorpion and bites from other venomous creatures. According to Ayurveda, as a fist step, drinking fresh bamboo juice and applying it on the wound helps in flushing out the poison.
- Narasipur Char
