DRY BAMBOO SHOOT
Dry bamboo shoot is a widely used ingredient in Assamese cuisine, known for its distinct aroma and tangy, slightly fermented taste. It is an essential part of the traditional diet, especially among indigenous communities such as the Bodos, Misings, and Karbis.
### **Dry Bamboo Shoot of Assam**
Dry bamboo shoot is a widely used ingredient in Assamese cuisine, known for its distinct aroma and tangy, slightly fermented taste. It is an essential part of the traditional diet, especially among indigenous communities such as the Bodos, Misings, and Karbis.
### **Preparation of Dry Bamboo Shoot**
1. **Harvesting:** Tender bamboo shoots are collected during the monsoon season.
2. **Processing:** The shoots are peeled, cut into thin slices, and either sun-dried or fermented before drying.
3. **Storage:** Once completely dried, they are stored in airtight containers to be used throughout the year.
### **Culinary Uses**
Dry bamboo shoot is versatile and used in various Assamese dishes:
– **With Pork or Fish:** It is often cooked with pork, dry fish, or fresh fish to enhance the umami flavor.
– **With Lentils:** Some Assamese households add dry bamboo shoot to dal for a unique taste.
– **In Pickles:** It is used to make spicy pickles with mustard oil and chilies.
– **Vegetarian Dishes:** Cooked with potatoes, green leafy vegetables, or mushrooms.
### **Flavor and Aroma**
Dry bamboo shoot has a strong, pungent aroma due to natural fermentation, which intensifies when cooked. This unique smell is an acquired taste, loved by many in Assam and the Northeast.
### **Health Benefits**
– **Rich in fiber**, aiding digestion.
– **Low in calories**, making it ideal for a healthy diet.
– **Contains antioxidants**, beneficial for immunity.
– **Known for probiotic properties** due to fermentation.
### **Cultural Importance**
Dry bamboo shoot is an integral part of Assamese tribal cuisine and reflects the region’s tradition of preserving seasonal ingredients for long-term use. It is a sustainable, eco-friendly food source and plays a significant role in maintaining food security in rural communities.
Would you like a traditional recipe or information on where to buy it?
Vendor Information
- No ratings found yet!
-
Brand: AOB BasicsBora Sira 500 Grams Original price was: ₹350.00.₹250.00Current price is: ₹250.00.
Bora Sira is a special variety of flattened rice (sira or chira) made from Bora Saul, a glutinous (sticky) rice variety native to Assam. Unlike regular flattened rice, Bora Sira is soft, chewy, and naturally sticky, making it an essential ingredient in Assamese traditional cuisine. It is widely consumed during breakfast, festive occasions, and religious ceremonies.
-
Brand: JolokingJackfruit Bulbs (Sweet & Sundried) 200 grams Original price was: ₹699.00.₹499.00Current price is: ₹499.00.
-
Brand: JolokingJoloking Superhot Bhut Jolokia Pickle 200 grams Original price was: ₹650.00.₹399.00Current price is: ₹399.00.
Superhot Handpicked Bhut Jolokia mixed with kacchi ghani mustard oil and special spices. Its processed in a traditional hygienic homemade style and packed in a high quality food grade glass bottle to preserve its taste forever.
* We dont add any synthetic preservatives
* We dont add any artificial colours
* We dont add any artificial flavours
The bottle consists of approx 100 grams pickle which are purely under sunlight till its packed for ship. We use kacchi ghani high quality mustard oil in the making. We avoid using high amount of spices. Each bhut jolokia is handpicked and seclected after checking the quality and thoroughly washed, cleaned for any dirt particles.
Tips: * Keep it airtight. Close the metal lug tightly after use * Keep it in sunlight for 2-3 days a week to preserve its taste for long Mustard oil is added in an appropriate quantity to extract the hotness of the chillies.
-
Bao Dhan (500 Grams) Original price was: ₹450.00.₹250.00Current price is: ₹250.00.
Bao Dhan is a special variety of deep-water rice grown in Assam. It is known for its high nutritional value, rich red color, and ability to grow in flood-prone areas without requiring much human intervention. This indigenous rice variety plays a vital role in the agricultural and food culture of Assam
-
Brand: Night Queen NurseryPink Hibiscus Plant Original price was: ₹650.00.₹450.00Current price is: ₹450.00.
-
Brand: AOB BasicsJoha Rice 5Kg Original price was: ₹2,500.00.₹999.00Current price is: ₹999.00.
Mi Joha rice is a premium short-grain, aromatic rice variety from Assam, India. It’s known for its taste and aroma, and is often grown in the Brahmaputra valley.
Product Enquiry
Related Products
Pani Tenga (পানী টেঙা) is a traditional sour curry from Assam, known for its light, tangy, and refreshing taste. The name “Pani Tenga” translates to “sour water,” which perfectly describes its thin, soupy consistency and mildly sour flavor. This dish is commonly enjoyed as a palate cleanser and digestive aid, especially during hot and humid weather.
Jackfruit seeds, locally known as **”Kathalor Guti”** (কঁঠালৰ গুটি) in Assam, are a nutritious and delicious byproduct of the widely consumed jackfruit (*Artocarpus heterophyllus*). While the fruit’s fleshy part is enjoyed for its sweet taste, the seeds are often dried, roasted, or cooked in various Assamese dishes. They are rich in protein, fiber, and essential nutrients, making them a valuable part of traditional cuisine.
Dry Thekera Tenga** (*Garcinia pedunculata*), commonly known as *Thekera* in Assam, is a traditional dried fruit widely used in Assamese cuisine. It is known for its sour taste and is often added to dishes to enhance flavor. Thekera is closely related to kokum and is a key ingredient in many Assamese homes, especially during the off-season when fresh thekera is unavailable.
Out of stock
Dry Elephant Apple**, locally known as *Ou Tenga* (অ’ টেঙা) in Assam, is a popular dried fruit used in traditional Assamese cuisine. Elephant apple (*Dillenia indica*) is a sour fruit commonly found in Assam and other parts of Northeast India. Drying it preserves its tangy flavor and allows it to be used throughout the year.
Fermented bamboo shoot or ‘Korisa’ is an integral part of Assamese food culture that imparts a distinct earthy and slightly sour flavor to dishes, enhancing their taste.
Bhim Kol Khar is a traditional Assamese dish made using Bhim Kol (a variety of banana native to Assam) and Khar (an alkaline extract derived from sun-dried and burned banana peel or other plant-based sources). This dish holds cultural and culinary significance in Assamese cuisine, especially in rural households.
Out of stock
Reviews
There are no reviews yet.