Bamboo Shoot Raw Pickle (Khorisa Achar)
Code : P14206

200 Grams 

Low-Calorie Fibre: Exceptionally low in calories while being high in dietary fibre, aiding in weight management and digestion.
Potassium Rich: Contains significant levels of potassium, which is essential for maintaining healthy blood pressure and heart function.
Gut-Friendly Probiotics: When processed traditionally through fermentation, it provides natural probiotics that support a healthy gut microbiome.
Lignans & Phenols: Rich in plant lignans and phenolic acids, which possess potent antioxidant and anti-inflammatory properties.
Essential Minerals: Provides a natural source of Manganese, Copper, and Vitamin B6, vital for metabolic health.

Tender Shoots: Made exclusively from the young, succulent shoots of indigenous bamboo species harvested during the early monsoon.
Traditional Fermentation: Crafted using the Khorisa method—finely grated and fermented in its own juices to develop its signature tang.
No Artificial Heat: The pickle is cured naturally in the shade and sun, preserving the delicate enzymes of the raw bamboo. 

Digestive Regulator: The high fibre and natural acidity help in breaking down heavy proteins and fats in the diet.
Natural Detoxifier: Traditionally believed in Assamese culture to help cleanse the system and improve skin clarity
Cholesterol Management: Plant sterols found in bamboo shoots may assist in reducing bad LDL cholesterol levels.

Sharply Pungent: Carries a bold, fermented aroma that is a signature of authentic tribal and rural Assamese kitchens.
Brightly Acidic: A deep, vinegary sourness that is developed through natural lactic acid fermentation rather than added acids.
Earthy Base: A grounded, woody undertone that balances the sharp top notes.

Finely Grated/Sliced: Usually presented as fine shreds or thin slices that offer a delicate, slightly crunchy bite.
Tender yet Firm: The shoots retain a structural integrity, ensuring they do not turn mushy despite the fermentation.
Lightly Oiled: Unlike meat pickles, this has a lighter oil coating, allowing the texture of the bamboo to remain the star.

The Umami-Sour Kick: A complex savoury-sour taste that acts as a powerful flavour enhancer.
Mild Spicy Finish: Enhanced with a gentle heat from local green chillies to complement the sour bamboo base.

Primary: Freshly grated/sliced young Bamboo Shoots (Khorisa).
Medium: Pure cold-pressed Mustard Oil used in minimal quantities.
Spices: Turmeric, salt, and coarsely ground yellow mustard seeds.
Heat: Slit green chillies or birds eye chillies for a localized spice kick.

Longevity: Stays fresh for 12 months from the date of manufacture.
Flavour Evolution: The pungency mellows and the sourness deepens as the pickle ages in the jar.
Stability: Naturally preserved through the fermentation-induced low pH and the addition of mustard oil.

Keep Cool: Store in a cool, dry place. While not mandatory, refrigeration can help slow down the fermentation if you prefer a milder aroma.
Moisture Caution: Use a strictly dry spoon; moisture can introduce unwanted bacteria to the fermented environment.
Aroma Seal: Ensure the lid is tightened securely to contain the strong, traditional fermented scent. 

Vegan & Vegetarian: 100% plant-based and cruelty-free.
Gluten-Free: Naturally free from all grains and thickeners.
Keto-Friendly: Extremely low in net carbs and high in fibre.

Geographic Source: Produced in the lush bamboo groves of Assam, India.
Seasonal Harvest: Sourced during the peak monsoon months when the bamboo shoots are at their most tender.

Tribal Heritage: A fundamental ingredient in the diets of the Bodo, Mising, and other indigenous communities of the Northeast.
Cultural Staple: Khorisa is an ethnic soul food of Assam, traditionally used not just as a pickle but as a base for fish and meat curries.

Eco-Sourcing: Bamboo is one of the fastest-growing plants on earth, making this a highly renewable and carbon-sequestering product.
Biodiversity Friendly: Sourced from naturally occurring bamboo thickets, discouraging the use of industrial pesticides.
Zero Energy Curing: The fermentation process is entirely biological, requiring no electricity or industrial heating.