Mesu is a traditional fermented bamboo shoot product with sour-acidic taste eaten as pickle. In the Limbu dialect, me means young bamboo shoot and su means sour, the word Mesu is directly derived from the Limbu dialect. Young bamboo shoots are fermented under natural anaerobic condition for 7-15 days, initiated by spp. of Lactobacillus and Pediococcus to get Mesu. It has high content of organic acid and low pH with rich mineral contents.


Mesu pickle
(fermented bamboo shoot)
Serves 4 to 6

Mesu 250 g
Chili powder 3 Teaspoon
Mustard oil 1 Tablespoon
Garlic 4 piece, crushed
Salt 1 Teaspoon

Method: Mix all ingredients with mesu. Keep in a closed jar. Mesu is ready to serve with cooked rice.


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