Bamboo shoot refers to the edible young shoots of bamboo plants. These shoots emerge from the ground and grow rapidly, sometimes reaching up to 90 feet in height in just a few months. Bamboo shoots are a common ingredient in Asian cuisine, particularly in Chinese, Japanese, and Southeast Asian dishes.

1. BAMBOO SHOOT
Nepali Name: तामा

2. Introduction
• Bamboo shoots are the edible young sprouts of many
bamboo species including Bambusa vulgaris, Bambusa balcooa,
Bambusa bambos and Dendrocalamus giganteus .
• It belongs to grass family- Poaceae, and
has chromosome no: 12
• They are a popular ingredient of many Asian cuisines ,
particularly in Southeast Asian, Chinese and Nepali dishes.

3. Some Photos

4. Bamboo shoots
• Bamboo shoots have a delicate, slightly sweet, and earthy
flavor.
• They are a rich source of vitamins and minerals, such as
vitamins B and C, potassium and iron, and they are also low
in fat and calories.
• Bamboo shoots serves a great means to food security and
source of functional food.

5. Bamboo Shoots Uses
Bamboo shoots are a versatile ingredient used in many cuisines
worldwide, particularly in Asian cooking. Some popular uses of
bamboo shoots include:
• Stir-fries: Bamboo shoots are commonly stir-fried with
vegetables, meat, and sauces to create dishes.
• Soups: Bamboo shoots can be added to soups and broths for
extra flavor and texture.

6. More uses
• Salad: Bamboo shoots can be sliced and used in salads for a
crunchy texture.
• Curry: Bamboo shoots are a common ingredient in Nepali
and Thai curries, A popular dish is tama (fermented bamboo
shoot), with potato and beans.
• Pickling: Bamboo shoots can be pickled and used as a side
dish or a topping for rice and noodles.

7. Some more uses
• Fermented food: Bamboo shoots are also used in some
Asian countries to make fermented foods like bamboo
shoot pickles, bamboo shoot paste, and bamboo shoot
wine.
• An old popular song in Nepali mentions tama as
“ कलििो तामा िाई ”.

10. Bamboo Shoots - Nutrifacts
Low Sugar
Negligible Fat
High Protein
High Amino Acid
Vitamins & Minerals
High Dietary Fiber
High Phytosterols
High Polyphenols

11. Health Benefits:
• Balances Cholesterol
Level
• Protect Heart Health
• Lower Blood Pressure
• Strengthen Immune
System
• Anti-inflammatory
• Combat Respiratory
Disorders
• Uterotonic Properties

12. Nutritional value
• Bamboo shoots are rich in nutrients such as fiber, vitamins, and
minerals. They are a great source of protein for those following a
vegetarian or vegan diet.
• Bamboo shoots are low in both fat and calories, making them a
great food choice for those who are trying to maintain their weight.
• Bamboo shoots can stimulate uterine contractions and thus are
good for pregnant women as they aid in normal delivery. (Only after
doctor’s recommendation)

13. Harvested Bamboo Shoots
Removal of Culm sheaths
Chopping/Slicing
Fermentation
Canning Drying
Wet-Salting
(Brine)
Bamboo
basket
Earthen
pots
Hot air
Drying
Wet-Salting
(Vinegar)
Steam
Drying
Bamboo Shoots
Processing Methods
Washing / Removal of Unwanted Portions

14. Shoot processing - Fermentation
• After slicing fresh bamboo shoots, it is mixed with salt and allowing
them to ferment naturally for several weeks to several months,
depending on the desired flavor and texture
• Host of microbes mainly lactic acid bacteria are involved in bamboo
shoot fermentation.
• Fermentation are said to enhance flavor, taste and aroma but also
detoxify anti-nutrients and remove cyanogenic glycosides present in
bamboo shoots.

15. Harvesting Time and Preparation of Fresh
Bamboo shoots
• Harvesting time depend upon the varieties, in Nepal it is harvested
at the end of March to May.
• The peak availability period is June to October.
• Usually harvested between 7-14 days after emergence, depending on
species when attain a height of ~15-18 cm
• Harvest Bamboo shoots by cutting them off even with the soil, or
digging around the young shoot and cutting just above the rhizome.

16. Harvesting Time and Preparation of Fresh
Bamboo shoots
• Harvested 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 October when young bamboo shoots sprout.

18. References:

19. Thank You
For
Patience Hearing