What Is Bah Gaj Or Bamboo Shoots In Assam And Why Is It An Important Ingredient In Assamese Cuisine?
Bah Gaj, the Assamese term for bamboo shoots, is a popular seasonal ingredient widely used in traditional Assamese cooking. They are also known as Khorisa when fermented. Known for its crisp texture and slightly tangy, earthy flavor, Bah Gaj is collected from tender bamboo stems during the early growth stage. Bamboo shoots are a versatile vegetable, used in various dishes, including those with pork, chicken, and duck.
Bamboo shoots are low in fat and calories, and are a good source of protein, carbohydrates, fiber, and minerals.
Rich in dietary fiber, antioxidants, and essential minerals, bamboo shoots are believed to aid digestion, improve heart health, and boost immunity. In Assamese cuisine, Bah Gaj holds cultural importance as it represents the region’s age-old practice of using seasonal and locally sourced ingredients. From everyday meals to festive dishes, Bah Gaj is celebrated for its freshness, nutrition, and connection to Assam’s rich culinary heritage.
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