Mesu is a traditional fermented bamboo shoot pickle from the cuisine of Sikkim.
Mesu Pickle is one of the most popular pickles from the Sikkimese cuisine. It is an excellent pickle
made with fermented
bamboos hoots in a very scientific and hygienic process and spices added and stored in air-tight containers. Mesu is native to Darjeeling hills and Sikkim and is purely vegetable based food. The use of Mesu as a pickle and as the base of curry is a tradition in the Darjeeling hills and Sikkim of India.
Etymology of Mesu Pickle
In the Limbu dialect ‘me’ means young bamboo shoot and ‘su’ means sour, the word Mesu is directly derived from the Limbu dialect.
To know, how yummy fully tommy pickle is prepared visit here: Mesu Pickle, Cuisine of Sikkim
