Bhutanese Organic Ema Otto (150 g)

Traditional sun-dried red chilies offering intense, smoky-sweet heat. The foundational vegetable of Bhutanese gastronomy.

Sun Dried Red Chillies from the Himalayas

In Bhutan, the chilli pepper is not really a spice, it is seen as a vegetable. It is the main ingredient, not a supporting actor. And at the center of this fiery culinary tradition is Ema Otto, sun dried red chillies that capture the concentrated heat, smoky sweetness, and complex fruity undertones of the Himalayan harvest.

Sourced from smallholder organic farms in Trashi Yangtse, eastern Bhutan, where the district is famous for the unique taste of its chillies, these landrace varieties are cultivated using seeds saved from the previous season, ensuring each generation is adapted to the local terroir. Dried red chillies are called “ema kam” in Dzongkha, and they are a staple in every Bhutanese kitchen. They form the essential backbone of Ema Datshi, the national dish of Bhutan. They are also a key ingredient in countless regional preparations, including spicy stews and the beloved condiment ezay.

How to enjoy this Himalayan treasure in Bangkok:

The National Dish: Ema Datshi (Chilli Cheese Stew) : This is the quintessential Bhutanese meal. Rehydrate the dried chillies in warm water, then simmer them with sliced onions, tomatoes, and generous chunks of local cheese (or a mild feta or cottage cheese) until the cheese melts into a creamy, spicy sauce. The concentrated heat and fruity notes of the dried chillies create a deeply flavorful and addictive stew. Serve it piping hot over a bowl of Bhutanese Red Rice.
The Bangkok Twist – Fiery Thai-Bhutanese Stir Fry: Rehydrate a handful of Ema Otto and chop them roughly. Use them in place of fresh chillies in a spicy stir fry. Their intense, smoky-sweet heat adds an incredible depth of flavor to dishes like pad krapao (spicy basil stir fry) or pad prik king (dry red curry stir fry). The dried chillies will rehydrate slightly in the wok, creating a chewy, flavorful component that is unique to this preparation.
The Modern Way – Spicy Infused Oil: Gently heat a cup of good quality oil (like Bhutanese Groundnut Oil) with several whole dried chillies, a few cloves of garlic, and a star anise. Let the flavours infuse over low heat for 10-15 minutes. Strain and use the spicy oil for drizzling over pizzas, noodles, or roasted vegetables. The infused chillies can be chopped and used as a condiment.
The Simple Way – Spice Blend: Grind the dried chillies into a coarse powder or fine flakes. Use this pure, additive-free chilli powder to add heat and a subtle, fruity complexity to any dish, from curries to marinades to a simple sprinkle over fried eggs.

Storage: Store in a cool, dry place away from direct sunlight. These chillies are naturally preserved through sun-drying.

Net Weight: 150g

History of Bhutanese Organic Ema Otto (150 g)

The chilli pepper is a relatively new arrival to the world, but it has become an inseparable part of Bhutan’s identity. Chillies are native to South America and were brought to India by Portuguese explorers in the early 16th century. From there, they are believed to have made their way to Bhutan via trade routes from India or through cultural exchange with Tibet. The exact date of their introduction is not known, but their impact was nothing short of a culinary revolution. They replaced a native herb called “namda” and other seasonings, giving Bhutanese food its distinctive fiery character.

Today, Bhutan is rumored to have the highest per capita consumption of chillies in the world, with some households eating more than two pounds a week. Chillies are treated as a vegetable, not just a spice, and are the main ingredient in countless dishes. The national dish, Ema Datshi, which literally translates to “chilli and cheese,” is a spicy stew made with chillies and cheese. It is eaten for breakfast, lunch, and dinner and is a source of deep national pride.

The process of sun-drying chillies, known as “Ema Otto,” is a vital part of Bhutanese food culture. During the fall harvest, the roofs of traditional houses and the balconies of urban apartments are covered with a sea of fiery red peppers, set out to dry in the autumn sun. This ancient preservation method ensures a supply of chillies through the long, cold winter months when fresh ones are out of season. The drying process not only preserves the chillies but also concentrates their sugars and flavors, resulting in a product that is more complex and less watery than its fresh counterpart.

Our Ema Otto is produced by Bhutan Growers, a social enterprise committed to supporting smallholder farmers and preserving traditional agricultural heritage. The chillies are grown in Trashi Yangtse, a district in eastern Bhutan famous for the unique taste of its chillies, which are considered so special that they are not grown in other parts of the country. They are cultivated without synthetic pesticides or chemical fertilizers, using landrace varieties and traditional farming methods passed down through generations. Each batch is sun-dried and vacuum-packed to preserve its intense flavor and nutritional integrity, with no additives or preservatives.

Nutritional Value of Bhutanese Organic Ema Otto (150 g)

Nutrient

Range

Calories

324

Protein

Fat

Carbohydrates

65g

Fiber

Sodium

Dietary Pros:

100% Plant-Based / Vegan
Naturally Gluten-Free
No Artificial Additives or Preservatives
Grown without Synthetic Pesticides or Chemical Fertilizers
Non-GMO

Nutritional Excellence:
Dried red chillies are a concentrated source of nutrients. They are exceptionally rich in vitamins A and C, powerful antioxidants that support immune function, skin health, and vision. They also contain vitamin E, beta carotene, iron, and dietary fiber. The drying process concentrates these nutrients, making Ema Otto a potent source of health-supporting compounds.

Health and Lifestyle Benefits:

Heart Health: The compound capsaicin, which gives chillies their heat, has been shown in studies to help lower blood pressure, reduce levels of bad cholesterol (LDL), and improve overall cardiovascular health.
Metabolism Boost: Capsaicin is thermogenic, meaning it can help increase the body’s metabolic rate and promote fat burning. It activates metabolism and helps melt fat to a certain extent.
Powerful Antioxidant and Anti-Inflammatory: Capsaicin has potent antioxidant and anti-inflammatory properties. It helps protect cells from free radical damage, fights inflammation in the body, and may provide relief for conditions like arthritis.
Immune Support: The high concentration of vitamin C in chillies supports a healthy immune system and helps the body fight off infections.
Digestive Health: Contrary to old beliefs, moderate consumption of chillies can support digestive health. Capsaicin may help enhance the absorption of nutrients by enlarging the villi in the small intestine.
Pain Relief: When applied topically, capsaicin is used as a natural pain reliever. It works by depleting substance P, a neurotransmitter that sends pain signals to the brain.
Supports Smallholder Farmers: By choosing Bhutan Growers’ Ema Otto, you are directly supporting smallholder farming communities in Trashi Yangtse, Bhutan. Your purchase helps sustain traditional agricultural practices, preserve landrace seed varieties, and provide a stable income for rural families.

A Note on Heat: Ema Otto chillies are medium to hot in spiciness. They contain serious heat but are not the hottest chillies available. They are perfect for adding a deep, warming, and complex heat to dishes without being overwhelming. Always exercise caution when cooking with dried chillies and start with a smaller amount if you are not accustomed to spicy foods.

How to make Bhutanese Organic Ema Otto (150 g)?

Here are three authentic ways to bring the fiery flavor of Ema Otto into your kitchen.

Authentic Ema Datshi (National Dish of Bhutan): This is the most important recipe in Bhutanese cuisine. Rehydrate 10-12 dried red chillies in warm water for 15 minutes, then drain. In a pot, combine the chillies with 2 sliced onions, 2 chopped tomatoes, 2 crushed garlic cloves, and a cup of water. Bring to a boil, then simmer for 10-15 minutes until the vegetables are tender. Reduce the heat to low and add 200g of crumbled cheese (a mild feta, cottage cheese, or local Bhutanese cheese). Stir gently until the cheese melts into a creamy sauce. Do not let it boil. Season with salt. Serve hot with Bhutanese Red Rice. The dried chillies provide an intense, smoky heat that is the soul of this dish.
Spicy Bhutanese Pork Stir Fry (Phaksha Paa): This is a classic Bhutanese dish where Ema Otto shines. Slice 300g of pork belly or shoulder into bite-sized pieces. In a wok or heavy pan, fry the pork in its own fat until golden and crispy. Add 2 sliced onions, 4-5 cloves of garlic, and a 2-inch piece of ginger, all sliced. Stir-fry for 2-3 minutes. Add 8-10 dried red chillies (Ema Otto), broken in half, and stir-fry for another minute. Add a splash of water, cover, and simmer for 10-15 minutes until the pork is tender. The dried chillies will rehydrate slightly, releasing their deep, fruity heat into the dish. Serve with red rice.
Ema Otto Ezay (Bhutanese Dried Chilli Paste): This is a fiery, rustic condiment that is a staple on every Bhutanese table. Dry-roast 6-8 dried red chillies (Ema Otto) in a hot pan for a few seconds until they become fragrant. Be careful not to burn them. Transfer the roasted chillies to a mortar and pestle along with 1 clove of garlic, a small piece of ginger, and a pinch of salt. Grind into a coarse paste. Add 1 small chopped tomato and 2 tablespoons of chopped onion and continue grinding until you reach a chunky consistency. Stir in 1 tablespoon of fresh cottage cheese (optional) and a generous squeeze of lime juice. This ezay is perfect with rice, eggs, or as a dip for vegetables.