The tallest member of the grass family has not earned much recognition in terms of what it can offer in abundance in fashion, cuisine and the medicinal arena as most of us have been guilty of not looking at bamboo as anything other than a raw material for affordable and durable outdoor furniture.
North Eastern Treasure
The indigenous tribes of the North East are exempt from this guilt as they were one of the first people in the country to recognise the true value of bamboo. As Nagamese clans would vow, Nagaland thrives on bamboo. The mmultitalented active ingredient in everything the people of the state do: house construction, furniture making, local cuisine and medicines.
Medical Miracle
In fact, the Nagamese people vouch that bamboo is filled with curative properties from top to bottom. Have a look:
- Bamboo leaves can help in toning the stomach muscles, certainly a boon for those trying to cut the flab around their waist
- Bamboo shoots help prevent internal poisoning
- Bamboo is known to help regularize menstrual cycles
- Bamboo shoots can help fight chronic constipation and reduce cholesterol
- Being low in fat and sugar and rich in protein, bamboo shoots consumed for about 5-10 periods of treatment have shown weight loss in obese people
- A decoction of bamboo leaves helps fight threadworm and it can also treat ulcers, and clean and heal wounds by promoting blood circulation
- Bamboo resin (tabasheer) has astringent, aphrodisiac and diuretic properties.
Fashion Factor
Bamboo fibre is every designer’s dream fabric as it has excellent colour absorption, fast-drying capabilities, unimaginable softness and bamboo textiles drape elegantly around the body. It is wrinkle resistant and does not have washing regulations like silk or cashmere. Clothes made of bamboo can easily be tossed into a washer and dryer, making it low maintenance apparel. Environment-friendly T- shirts, bathrobes and more, made out of bamboo by-products are very popular among nature lovers and eco conscious fashionistas.
Culinary Charisma
A not so famous yet an interesting aspect of the bamboo is its shoot. Not many are aware that young bamboo shoots are used in various dishes a la baby corn. Does the word stir fry ring a bell? Most Chinese dishes consist of bamboo shoots – stir fry, pickled, stock and more. These shoots are of two kinds: winter shoots are considered to be a delicacy and the spring shoots are considered as longer and tougher and stay well in the fridge with a regular water change.
As India wakes up to the miracles of this multifaceted grass, canned bamboo shoots are adorning the shelves in most leading departmental stores now.
Two bamboolistic recipes which are light in calories but high on taste and health
Stir fried bamboo shoots with chicken
Ingredients
Tinned bamboo shoots- 100 grams (drained, washed and cut into strips)
Garlic- 2 cloves, crushed
Dried Shitake Mushroom- 3 cups, soaked and chopped
Chicken (cut in small pieces)
Rice wine- 1 tsp (or generous drizzle, can be substituted with dry sherry)
Rice wine vinegar- 2-3 tsp
Light soy sauce, 1 tbsp
Dark soy sauce, 1 tsp
Oyster sauce- 1tbsp
Five spice/garam masala – few pinches
Cucumber/gherkins- 1 small (peeled and sliced lengthways. Deseed if preferred)
Olive oil/sesame oil- 1 tbsp
Salt – to taste
Method
In a heated wok add the oil and stir fry the mushroom and garlic. Add chicken pieces and as it begins to cook, add the rice wine and vinegar, stir fry for 1 minute.
Season with the light and dark soy sauce and garam masala powder and stir well. Finally add the bamboo shoots and cucumber slices and stir well. Add salt only if necessary.
*For vegans, chicken can be substituted with vegetables like Bok choi (available in the Indian super market these days) asparagus, capsicum etc.
Pickled bamboo shoots
Ingredients
Bamboo shoots – 1 cup (sliced)
Vinegar – ¾ cup
Dry red chilli flakes- 2tbsp
Sesame oil- 2 tbsp
Salt- to taste
Method
Slice the bamboo shoots after removing the outer layer and boil for ten minutes. Discard the water and wash it under running water. Repeat the process a couple of times to remove bitterness. In a wok add oil and temper chilli flakes. Add the shoots, sauté and finally pour vinegar. Mix well for ten minutes. Let cool and transfer to a glass bottle. This pickle holds well for a couple of weeks in the refrigerator.