Traditional handmade Bangchungs are made from unique bamboos that grow on the hills of Eastern as well as central Bhutan
This was originally used as a plate for eating rice throughout historical times and even today people in the east, carry food and snacks during long travel. Although Bhutanese have started using modern plates, Bangchungs are popular and used as offering bowls in temples, special occasions and traditional rituals\Most Bhutanese also use Bangchungs at home as decor items or as gifts for friends and relatives.
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Bangchung making is a special craft, which the people in Bjoka village have mastered over the years. They use a special type of bamboo called Yulay, or the small climbing bamboo. Yulay can easily take the colors while dyeing unlike other types of bamboos. Traditionally bamboos are harvested at the peoples' convenience around the year. However, it's been around a decade now that the department of the forest has implemented a time for harvest. People are now not allowed to harvest between the months of April to September. After the bamboos are harvested, it is cut into pieces depending on the size of bangchung that one weaves. These pieces are split into outer and inner parts and dried. Traditionally, it is woven into bangchung after it is freshly sliced however, today they stock it as they have only a few months to harvest the bamboos. The sliced bamboos are seasoned for at least three weeks before they dye. While dying, it is first dyed in yellow turmeric first. This is used as the primary color and let it dry. It is then dyed in different colors. They mostly use commercial dyes.