​Ingredients Glossary: Bamboo Shoots

​Ingredients Glossary: Bamboo Shoots

Posted by Emily on 1st Dec 2019

Originating from the heart of Asia, bamboo shoots are the tender offshoots of various bamboo species. Before consumption, it's imperative to cook them comprehensively, as many contain toxins that can harm humans. Their popularity spans Myanmar, Nepal, and, prominently, China, marking them as a staple in Asian dish

Depending on the type, their flavour can be subtle and nuanced, but it's typically mild and unobtrusive. This unique characteristic allows bamboo shoots to shine primarily for their crisp texture and to infuse a touch of exotic intrigue into dishes, a practice frequently observed in Asian gastronomy.


Venture into an Asian supermarket or the international aisle of expansive grocery stores, and you'll find canned bamboo shoots eagerly waiting to be added to your next meal.

Selection Tips

While the choices might be limited, most Western culinary applications should opt for bamboo shoots preserved in water or salted water. It's best to avoid those steeped in vinegar or other acidic solutions.


After breaking the seal on a can of bamboo shoots, handle them similarly to other cooked veggies. Ensure they're covered and refrigerated. Under these conditions, they maintain their freshness for well over a week.


More than just an addition, bamboo shoots serve as an intriguing texture enhancer in a variety of dishes. Consider them a culinary chameleon, seamlessly blending into stews, stir-fries, and soups, imparting a delightful crunch every time.

Fun Fact

Bamboo is one of the fastest-growing plants on Earth. Some species can grow up to 35 inches in a single day! This rapid growth translates to a sustainable and renewable source for bamboo shoots, ensuring they remain a favourite in kitchens worldwide.