Mesu is a traditional fermented bamboo shoot product. The use of mesu as a pickle and as the base of curry is a tradition in the Darjeeling
hills and Sikkim
of India. Mesu pickle is prepared from fermented bamboo shoots with garlic, chilli powder and mustard oil. In the Limbu dialect, me means young bamboo shoots and su means sour. It has a high content of organic acid and low pH with rich mineral contents.