Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential

Abstract

Bamboo shoots are a unique and versatile ingredient that has been a part of traditional cuisine and medicine in India for centuries. This review article provides an overview of the culinary heritage of bamboo shoots in India, with a particular focus on the Northeast region. The article discusses the traditional methods of consumption and processing of bamboo shoots, along with the various traditional recipes that use bamboo shoots. The article also explores the nutraceutical potential of bamboo shoots and its bioactive components, along with the role of hydrogen cyanide in bamboo shoots. Furthermore, the impact of bamboo shoots on human health is analyzed. The review concludes with future prospects and the need for further research to fully understand the potential of bamboo shoots as a source of food and medicine.

Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study

“…Bamboo is a plant widely cultivated in China, India, and the Philippines [1]. The sprouts, which are considered a delicacy, are consumed fresh, fermented, canned, or roasted, or in traditional recipes such as "kupe", "Usoi ooti", and "lumpa" [1][2][3].…”

“…Bamboo is a plant widely cultivated in China, India, and the Philippines [1]. The sprouts, which are considered a delicacy, are consumed fresh, fermented, canned, or roasted, or in traditional recipes such as "kupe", "Usoi ooti", and "lumpa" [1][2][3]. Bamboo sprouts, which are the tender stems emerging from the nodes of the (pseudo-)rhizome of bamboo plants, are wrapped in protective, inedible leaf sheaths, with the edible portion consisting of meristematic cellular tissue with regions of rapid division and cellular differentiation [2,4,5].…”