Bamboo shoots.

Bamboo shoots, no mai in Thai, are the young shoots of the bamboo plant, cut before they grow tall. Under the tough outer sheaths the flesh is pale and crunchy, with a sweetish, earthy taste. Fresh shoots are bitter and sharp when raw, so they are always boiled before going into a dish. Peel off the sheaths, slice the shoot, and boil it in plenty of water. Many cooks change the water once or twice until the bitterness is gone.

Ways to use it

• Simmer boiled shoots in red curry or jungle curry with chicken or pork.
• Make sup no mai, the northeastern bamboo shoot salad with shredded shoots, toasted rice and herbs.
• Stir fry sliced shoots with egg, garlic and a little oyster sauce.
• Add them to a coconut milk curry or a clear soup with pork ribs.

Storing it

Fresh bamboo shoots stiffen and turn more bitter as they sit, so keep them in the fridge and cook them within a few days. Boiled shoots can go into a covered container in the fridge until you use them. Rinse under running water before peeling.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.