page_title: Bamboo
section_title: Culinary
hierarchical_section_title: Bamboo / Uses / Culinary
caption_attribution_description: English: Daennip-cha (bamboo leaf tea) 한국어: 댓잎차
context_page_description: Bamboos are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae. The word "bamboo" comes from the Dutch or Portuguese languages, which probably borrowed it from Malay.
  In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering.
  Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow 910 mm within a 24-hour period, at a rate of almost 40 mm an hour. Giant bamboos are the largest members of the grass family. This rapid growth and tolerance for marginal land, make bamboo a good candidate for afforestation, carbon sequestration and climate change mitigation.
context_section_description: Although the shoots (newly emerged culms) of bamboo contain a toxin taxiphyllin (a cyanogenic glycoside) that produces cyanide in the gut, proper processing renders them edible. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, in both fresh and canned versions. The golden bamboo lemur ingests many times the quantity of the taxiphyllin-containing bamboo that would kill a human.
  The bamboo shoot in its fermented state forms an important ingredient in cuisines across the Himalayas. In Assam, India, for example, it is called khorisa. In Nepal, a delicacy popular across ethnic boundaries consists of bamboo shoots fermented with turmeric and oil, and cooked with potatoes into a dish that usually accompanies rice (alu tama (आलु तामा) in Nepali).
  In Indonesia, they are sliced thin and then boiled with santan (thick coconut milk) and spices to make a dish called gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). The shoots of some species contain toxins that need to be leached or boiled out before they can be eaten safely.
  Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.
  The sap of young stalks tapped during the rainy season may be fermented to make ulanzi (a sweet wine) or simply made into a soft drink. Bamboo leaves are also used as wrappers for steamed dumplings which usually contains glutinous rice and other ingredients.
  Pickled bamboo shoots (Nepali: तामा tama) are cooked with black-eyed beans as a delicacy in Nepal. Many Nepalese restaurants around the world serve this dish as aloo bodi tama. Fresh bamboo shoots are sliced and pickled with mustard seeds and turmeric and kept in glass jar in direct sunlight for the best taste. It is used alongside many dried beans in cooking during winters. Baby shoots (Nepali: tusa) of a very different variety of bamboo (Nepali: निगालो Nigalo) native to Nepal is cooked as a curry in hilly regions.
  In Sambalpur, India, the tender shoots are grated into juliennes and fermented to prepare kardi. The name is derived from the Sanskrit word for bamboo shoot, karira. This fermented bamboo shoot is used in various culinary preparations, notably amil, a sour vegetable soup. It is also made into pancakes using rice flour as a binding agent. The shoots that have turned a little fibrous are fermented, dried, and ground to sand-sized particles to prepare a garnish known as hendua. It is also cooked with tender pumpkin leaves to make sag green leaves.
  In Konkani cuisine, the tender shoots (kirlu) are grated and cooked with crushed jackfruit seeds to prepare kirla sukke.
  The Indian state of Sikkim has promoted bamboo water bottles to keep the state free from plastic bottles
caption: Korean bamboo tea
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