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

Journal of Ethnic Foods

Table 1 Traditional fermentation and drying of bamboo shoots in Northeast India by their native tribals

Sl. No.	Name of the tribal communities	Native states	The local name of fermented and dried dishes	Types	Major apparatus used to ferment	Refs.
1	Khasi	Meghalaya	Pdam	Fermented	Plastic bottle	[38]
1	Khasi	Meghalaya	Bastenga	Fermented	Bamboo basket while encased in banana leaves	[46]
2	Meetei	Manipur	Soibum	Fermented	Bamboo basket	[39]
			Soidon	Fermented	Earthenware containers	[39]
			Soijin	Fermented	Bamboo basket	[39]
3	Apatani	Arunachal Pradesh	Hikhu	Fermented	Banana leaves	[39]
			Hiring	Fermented	Bamboo cylinders	[47]
			Hithyi	Fermented	Bamboo basket	[40]
4	Adi	Arunachal Pradesh	Ekung	Fermented	Leaves of Bamboo	[40]
			Edung	Fermented	Bamboo cylinders	[40]
			Ikung	Fermented	Plastic bottle	[48]
			Ib	Dried	Earthen pot	[41]
5	Nyishing	Arunachal Pradesh	Eup	Fermented	Leaves of Bamboo	[41]
6	Limboo	Darjeeling and Sikkim	Mesu	Fermented	Bamboo stem	[41]
7	Mizo	Mizoram	Rawtuai rep	Dried	Earthen pot	[41]
8	Debbarma and Tripura Uchoi	Tripura	Moiya-Koshak	Fermented	Banana leaves	[49]
9	Chakma	Tripura	Midukye	Fermented	Banana leaves	[42]
9	Chakma	Tripura	Melye-Amiley	Fermented	Earthen pot	[42]
10	Uchoi	Tripura	Moiya-Pangsung	Fermented	Mud pot	[42]

ISSN: 2352-619X