Abstract
Bamboo pickle are made of bamboo shoots. Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes. The different ethnic communities take fresh or fermented bamboo shoot as one of most preferred traditional food items. Some of the important bamboo based traditional foods are ushoi, soibum, rep, mesu, eup, ekhung, hirring, and so forth. Bamboo shoots should be properly processed before they are consumed as freshly harvested shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. The prospect of bamboo shoot industry in Northeast India is bright due to its rich genetic resources of bamboos. However, habitat destruction and extensive use of bamboos for food, handicraft, and construction purposes have resulted in severe depletion of natural bamboo resources. This review stresses upon the high nutritive values and health benefits of bamboo shoots and their usage as important traditional foods in Northeast India. The bamboo market potential of the region and use of in vitro plant micropropagation methods as effective means of bamboo conservation are also emphasized in this paper.
5 Incredibly Healthy Reasons Why You Should Eat Bamboo Shoots
- Strengthens Immunity:
Being a storehouse of vitamins and minerals, these shoots help in boosting immunity. Eat these during the onset of monsoon and winter to stay away from viral and bacterial infections. The healthy components also aid in the sharp functioning of the brain and prevent the risk of neurodegenerative diseases.
- Antivenomous:
In India, the juice extracted from these shoots works against poisoning especially in case of snake, scorpion and bites from other venomous creatures. Ayurveda suggests drinking the juice and applying it topically for flushing out the poison.
- Works As Expectorant:
The wide range of vitamins and other compounds present in these shoots strengthen the lungs and improve its functioning. To flush out phlegm from the lungs, boil washed bamboo shoots in hot water for minutes. Cool it down and mix it with honey. Drink it twice as it serves as a natural expectorant. This decoction also helps in easing breathing problems and other respiratory conditions.
- Cardiac Care:
Cardiologists recommend eating bamboo shoots daily as it shields the heart from various cardiac ailments. Loaded with phytosterols and phytonutrients, these shoots consumed boiled, fermented help in clearing clogged arteries and dissolve bad or LDL cholesterol.
- Induces Uterine Contractions:
Bamboo shoots can stimulate uterine contractions thus aiding in normal delivery. Traditional Chinese medicine recommends pregnant women in the last stage of pregnancy to include bamboo dishes in small amounts to facilitate a normal delivery.
How to make bamboo Shoot Pickle
Ingredients
Tender bamboo shoot ———-1/2 Kilogram
Curry leaves —————————–2
Vinegar ———————————–1 Cup (16 tbs)
Salt ——————————————2 Tablespoon
Sugar ———————————–1 Large
Oil —————————————–4 Tablespoon
Ginger ———————————-1
Garlic ———————————-12 Clove (60 gm)
Cumin seeds —————————2 Teaspoon
Mustard seeds ——————–4 Teaspoon
Turmeric ————————–1 Small
Dried red chilies ——————-8
Directions
1. Remove the outer sheets of the shoots with a sharp knife; and cut the tender portions into pieces of the desired size. Scrape off thinly any green portion on the shoots.
2. Soak the cut pieces in sufficient water for a whole day. Next day, drain all the water, add fresh water (enough to cover the shoots), and salt, and cook until shoots are tender. Remove from fire, drain all the water, and set shoots aside. Note that the shoots may be cooked a couple of times more in fresh water in case the bitterness persists.
3. Soak all the dry masalas in half a cup of vinegar. When soft grind to a paste with the ginger and garlic.
4. Heat the oil, add the curry leaves and ground masala, and stir fry until the oil surfaces.
5. Add the bamboo shoots, saute for 3-5 minutes, then add a little salt (if necessary), sugar, and any left-over vinegar. Cook until the oil surfaces.
Recipe Summary
How to make bamboo Shoot Pickle HOT, TANGY, CRUNCHy
Ingredients:
1) Processed, finely chopped tender bamboo pieces – 625 gm.
2) Peeled garlic cloves – 75 gm.
3) Peeled, finely chopped ginger – 5 gm.
4) Hot green chilies – 15 gm.
5) Sesame (gingelly) oil – 150 ml.
6) Hot red chili powder – 10 gm.
7) Kashmiri chili powder – 15 gm.
8) Mustard seeds – 3 gm.
9) Mustard powder – 10 gm.
10) Turmeric powder – 2 gm.
11) Asafoetida powder – 2 gm.
12) Curry leaves – 2 sprigs
13) Sugar – 25 gm.
14) Powdered salt – 35 gm.
15) Vinegar – 150 ml.
To cook:
Put the hot red chili powder, the Kashmiri chili powder, the mustard powder, the turmeric powder, the asafoetida powder, the sugar and the powdered salt into a small bowl and mix thoroughly. Chop the hot green chilies to fine bits and set aside.
Set a wok or frying pan on high heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish popping, pull the curry leaves off their sprig and throw them in. Stir once and tip in the chopped chili, the ginger and the garlic cloves. Lower the heat and stir-fry for a minute.
Now put in the tender bamboo and turn up the heat. Mix thoroughly and stir continuously for 2 minutes. Lower the heat and stir frequently for 3 more minutes. Pour in half of the vinegar (75 ml.), mix thoroughly and switch off the heat.
Let cool naturally without a lid. When cool, transfer to four small (200 ml.) airtight jars and pour the rest of the vinegar on top of the pickle. Seal and set aside to rest for 3 days.
Note:
Once a jar is opened for use, keep it refrigerated for freshness.
