Ema datshi

Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil[1]) is a spicy Bhutanese stew made from hot chili peppers and cheese.

[3] Over the years, ema datshi, which has its roots in Tibetan culinary traditions, has undergone various changes to suit with the preference of local Bhutanese taste.

[5] The chilies are called "sha ema" which is a Capsicum annuum cultivar,[6] a form of pepper much like cayenne, poblano, ancho, or Anaheim.

While rich in flavor, ema datshi is high in fats and sodium, making it less suitable for individuals with certain health conditions.

Ema datshi has its roots from the Tibetan cuisine, which was gradually adapted and evolved according to their homegrown produce.

Prior to the arrival of chilies in the country, Bhutanese people used a plant called “namda” for seasoning.

[9] The ingredients used in ema datshi are chilies, spring onions, farm cheese, vegetable oil and salt.

Shamu Datshi is usually served as a main course, accompanied by red rice or other traditional Bhutanese grains.

Shakam ema datshi is often served as a main course, accompanied by traditional Bhutanese staples like red rice.

Siakm datshi (dried pork curry) is usually served as a main course, accompanied by traditional Bhutanese staples like red rice.