Tshejor’s Ayzey Chagop Ezay (200g)

Chagop Ezay — Bhutanese Chilli Paste with Garlic

Chagop means garlic in the Bhutanese kitchen, and Chagop Ezay is the beloved everyday chilli paste that puts the bold, allium-rich heart of the country’s food on the table. Made by Tshejor’s Ayzey in Thimphu, this paste is hand-cooked in small batches from ripe red chillies, whole garlic cloves, ginger, spring onions, and tomatoes — with no preservatives, just salt and the natural antimicrobials in chillies and garlic.

The paste is brick-red, glossy, and richly aromatic. The flavour opens with the bright heat of ripe chillies, then deepens into the mellow sweetness of slow-cooked garlic and tomato, finishing with the gentle warmth of ginger and the fresh note of spring onion. It is spicy level 2 on the Tshejor scale — assertive but not punishing, the way a household paste should be. A small spoonful transforms rice, noodles, eggs, or any plain dish into a proper Bhutanese meal.

How to enjoy Chagop Ezay in Bangkok:

• The Traditional Bhutanese Way: Stir a teaspoon into a bowl of steamed Bhutanese Red Rice alongside a dish of ema datshi. The paste adds depth and a sweet allium note that no fresh chilli can match.
• With Momos: Use it as a dipping sauce for steamed or fried momos. The garlic and tomato balance the richness of the dumplings perfectly.
• The Bangkok Twist: Stir a teaspoon into pad krapow at the last moment, or mix with mayonnaise for a fiery sandwich spread.
• The Quick Meal: Fry an egg, spoon a little Chagop Ezay over the top, and serve on rice for a five-minute Bhutanese breakfast.
• With Suja: Pair with a cup of Suja (butter tea) to balance the heat with salt and fat.

Made by Tshejor’s Ayzey (Since 2000), a women-led enterprise in Thimphu that has earned multiple awards for its homemade-style pickles. Every jar sustains a small team of local women and supports community education through the Loden Foundation.

Net Weight: 200g (25 servings of 8g each)