Baibing Yam Flowers
Estimated Inventory, lb : 0
Description/Taste
Baibing is the edible spadix of the Alocasia fornicata species. A spadix is an upright spike or inflorescence on a plant that seasonally appears and is enveloped in a spathe. In the photo above, the spathe is the golden yellow-green, elongated bract featured in the image. The spadix is inside of this leaf-like bract. Baibing spathes have a rubbery, semi-smooth, and taut feel when fresh and transition from green to golden yellow hues with maturity. They can also grow between 10 to 15 centimeters in length. As the bracts age, they become less sturdy and develop a floppy nature with dark brown decay markings. It is important to note that Baibing appears in markets in bundles of the spathes. Inside the spathe, the spadix is the only portion used for culinary purposes. The spadix is a thin, slender, and cylindrical spike in the center of the spathe. This piece can be snapped from the spathe and has a lightly textured, crisp, fleshy, and pliable consistency. The spadix ranges in color from ivory to pale yellow and averages 2 to 7 centimeters in length and less than 1.5 centimeters in diameter. Baibing spadix is only edible after cooking and has a very mild, subtle, vegetal, green flavoring.
Seasons/Availability
Baibing is available during the monsoon season in northeastern India, typically harvested between July and October, depending on the specific region.
Current Facts
Baibing, botanically classified as Alocasia fornicata, is a rare culinary delicacy in northeastern India, belonging to the Araceae family. The name Baibing is a general descriptor for the fleshy spadices and spathes harvested from a local species of Alocasia fornicata growing wild in northeastern India. Baibing is a Mizo word, the language spoken in the state of Mizoram, and the spadices seasonally appear on a perennial plant that produces large leaves reaching 2 to 3 meters in height. Alocasia fornicata typically grows in aquatic settings, and the spathes and spadices are harvested by hand. The process is laborious and challenging, making the edible spadices a rare specialty ingredient. Baibing is relatively unknown outside of northeastern India, and even within India, the species is only recognized by a few ethnic groups as a culinary ingredient. Despite their rarity, Baibing is a treasured seasonal ingredient in Mizoram and is incorporated into a wide array of savory, cooked preparations.
Nutritional Value
Baibing spadices have not been extensively studied for their nutritional properties. Some research has mentioned that they may be a small source of fiber to regulate the digestive tract and vitamin C to strengthen the immune system. They are also thought to contain oils that may have antibacterial and antioxidant properties. When raw, Baibing spadices contain calcium oxalate crystals, which can be harmful and irritate the throat, mouth, and skin. They must be cooked to remove these crystals. In natural medicines of northeastern India, the sap of the Alocasia fornicata species is sometimes topically used on snakebites, cuts, and wounds, or the roots and leaves are chopped and applied on the skin over painful joints.
Applications
Baibing spadices are only edible once cooked and should never be eaten raw. Uncooked spadices contain calcium oxalate crystals, which can cause extreme irritation to the throat and mouth. These crystals dissipate with cooking. It is important to always wash and cook Baibing before consumption. Washing hands after prepping raw Baibing is also recommended as it can occasionally irritate the skin. Cooked Baibing is a delicacy seasonally prepared in Mizoram, a state in northeastern India. Mizo cuisine primarily consists of locally sourced ingredients, and Baibing is typically foraged and sold through local markets. The spadices are the only portion eaten, discarding the spathes, and they can be boiled or steamed. Boiled Baibing is combined with vegetables, aromatics, meat, and spices to make soups, rice-based porridge, and stir-fries. Baibing can also be added to chutney or ground into other sauces and condiments. Baibing pairs well with garlic, ginger, red onions, chile peppers, turmeric, salt, bamboo shoots, tomatoes, wild greens, green beans, and snake gourd. Whole, freshly harvested Baibing should be immediately consumed for the best quality and flavor. The spadices and spathes will only last for a few days and can also be dehydrated or pickled for extended use.
Ethnic/Cultural Info
Baibing is most notably found in the wild in a few of the northeast Indian states, collectively known as the Seven Sisters. There are several theories explaining the coining of this term. A few historians connect it to the 1959 book “A Philosophy for NEFA,” written by Verrier Elwin, where the author used Seven Sisters to describe the similarities and differences between the states. Other historians point to the late Indian Prime Minister Jawaharlal Nehru and his use of the name, or the 1972 radio talk show host and journalist Jyoti Prasad Saikia in her book “The Land of Seven Sisters.” Regardless of its true origins, the Seven Sisters of India became the most used phrase to describe the seven states in northeastern India, including Tripura, Mizoram, Nagaland, Assam, Arunachal Pradesh, Manipur, and Meghalaya. It is said that these states share many similarities but also have diverse differences, earning them their sibling moniker. The seven states were developed after India gained independence from England in 1947 and each state was formed in its own time between 1947 and 1987. Within northeastern India, Baibing is famously prepared in pickled preparations in Mizoram. Pickling is a traditional method of preservation in Mizoram, allowing Mizo communities to consume the spadices year-round. The delicacy is known as Baibing achar, and Mizo populations outside of Mizoram often carry these pickled items with them to their new homes as nostalgic food.
Geography/History
Baibing is native to regions of northeastern India and has been growing wild since ancient times. The species is rare and only found in small populations in the states of Mizoram, Tripura, and Manipur. Alocasia fornicata is a subtropical to tropical species that typically grows beside water. The species is not commercially cultivated, and foraging edible spadices from the plants is challenging. Baibing has remained localized to its growing regions, but some foragers carry the spathes and spadices to other nearby Indian states for sale in fresh markets, including Nagaland. When in season, Baibing is gathered from wild plants and is sold as a culinary delicacy. The Baibing featured in the photograph above was sourced from a vendor at the Wednesday Supermarket Bazaar in Dimapur, a city in Nagaland, India.
