Bhutanese Organic Ema Shukam

Sun Dried White Chillies

Across the eastern districts of Bhutan, particularly in Trashi Yangtse, farmers cultivate a rare and unusual chili. Unlike the common red (Ema Maap) or green (Ema Hoem) varieties, these peppers are harvested and sun dried while still pale, transforming into ivory-coloured dried chilies known as Ema Shukam. They are one of Bhutan’s most distinctive gourmet ingredients.

At first glance, their pale colour might suggest mildness. Do not be fooled. These white chilies often pack a sharp, intense heat, comparable to habaneros or even ghost peppers. However, their true magic lies in their complex flavour profile. They possess a smoky, earthy taste with floral and fruity undertones, sometimes with a slight tanginess and a mild bitterness that balances the heat. This makes them far more nuanced than common red chilies, which can be more pungent and less complex.

Ema Shukam is prized in refined Bhutanese cooking. It is the essential ingredient for Shukam Datshi, a beloved white chili cheese stew where the heat of the chilies is often softened by blanching before they are simmered with local cheese, onions, and garlic. These chilies are also used in chutneys and curries, or in dishes where red chilies would be overpowering. They are a true showcase of Bhutan’s incredible chili diversity.

How to enjoy this gourmet Himalayan ingredient in Bangkok:

• The Traditional Way: Shukam Datshi (White Chili Cheese Stew): This is the classic Bhutanese preparation. Gently simmer the dried white chilies with local cheese, onions, and garlic until the cheese melts into a creamy, spicy sauce. The heat of the Shukam is balanced by the rich, savoury cheese, creating a uniquely complex and deeply satisfying dish.
• The Bangkok Twist – Complex Curry Paste: Rehydrate the Ema Shukam and grind them into a paste. Use this as a base for curries, adding a layer of smoky, floral heat that standard red chilies cannot match. It is particularly excellent in rich, slow-cooked meat curries or as a secret ingredient in a Massaman-style curry.
• The Modern Way – Flavoured Salt or Oil: Grind the dried white chilies into a powder and mix with high-quality sea salt to create a gourmet finishing salt. Alternatively, gently warm a few whole dried white chilies in good quality oil (like Bhutanese Groundnut Oil) to create a subtly spiced, aromatic finishing oil.

Storage: Store in a cool, dry place in an airtight container to preserve their flavour and potency. These sun-dried chilies are naturally preserved without artificial additives.

Net Weight: 150g