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Vegetables from Sikkim and the Darjeeling hills
Young bamboo shoots are stripped, chopped and pressed tight into a hollow green bamboo stem, which is closed with leaves. Over one to two weeks lactic bacteria from the shoots sour them, and the pH falls from 6.4 to 3.8. Mesu is eaten as a pickle and used as a base for curry.
| Young bamboo shoots | Karati bans (Bambusa tulda), choya bans (Dendrocalamus hamiltonii) or bhalu bans (D. sikkimensis)[behera2021] |
| Lactic bacteria from the raw shoots | The species found in mesu were present in all raw bamboo shoot samples; the review says it ferments naturally[tamang1996][behera2021] |
| Starter | spontaneous (the same lactic bacteria were found on the raw shoots) |
Total time across the recorded steps: 7 days – 15 days
What changes: The sheaths come off and the young bamboo shoots are chopped
Output: chopped raw shoot.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Young bamboo shoots are stripped, chopped and pressed tight into a hollow green bamboo stem, which is closed with leaves. Over one to two weeks lactic bacteria from the shoots sour them, and the pH falls from 6.4 to 3.8. Mesu is eaten as a pickle and used as a base for curry. Made in 4 steps over 7 days – 15 days. The longest step, ferment without air, takes 7–15 days (Behera P. and Balaji S. 2021). Lactobacillus plantarum and Lactobacillus brevis do most of the fermenting.
| Main step | 7–15 daysReported[behera2021] | Ferment without air |
|---|---|---|
| Acidity | pH 6.4 → 3.8Measured[tamang1996] | Ferment without air |
Mesu is fermented inside a hollow green bamboo stem rather than in a pot or chamber. Soibum and soidon of Manipur are made in earthen pots or a leaf-lined chamber.
Bamboo shoots contain a cyanogenic glycoside, taxiphyllin, and Behera and Balaji's 2021 review says cyanide poisoning has been reported from breathing hydrogen cyanide gas given off by pickled bamboo shoots. No source we read measures cyanide in mesu, so do not assume fermenting removes it, and open the tube in a well-aired place. Hong Kong's Centre for Food Safety advises peeling, soaking, cutting small and cooking bamboo shoots thoroughly in boiling water [cfs-hk]. In the mesu study the pH fell from 6.4 to 3.8 during fermentation (Tamang and Sarkar 1996).
Every number is labelled with how it is known. How this atlas is made
Mesu is a tradition of the Darjeeling hills and Sikkim, and is mainly made by Limboo women (Behera and Balaji 2021).
