Bhutanese Organic Ema Shukam

Rare sun-dried white chilies prized for their milder heat, complex smoky-sweet flavor, and distinctive aroma.

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

History of Bhutanese Organic Ema Shukam

The exact date of the chilli’s arrival in Bhutan is lost to history. There are no written records, but it is believed they came through trade routes from India or cultural exchange with Tibet. Before the chilli, Bhutanese cooks used a plant called namda for seasoning. The chilli’s impact was revolutionary, quickly replacing other spices and becoming the nation’s favourite vegetable. Today, Bhutan is rumoured to have the highest per capita consumption of chillies in the world, with the fiery pepper a source of deep national pride.

Ema Shukam, or blanched dried white chillies, is a unique product of this chilli-centric culture. The process involves briefly immersing the chillies in boiling water before drying them in the open sun, which helps to preserve their unique colour and flavour. This drying method is a vital part of Bhutanese food culture, ensuring a year-round supply of chillies for the long winter months.

The white chillies are grown primarily in the eastern districts, such as Trashi Yangtse, where specific soil and climatic conditions produce these exceptional peppers. They are a key ingredient in Shukam Datshi, a dish whose history is rooted in Bhutan’s traditional methods of food preservation and its affinity for spicy flavours. The dish, which combines the preserved white chilies with datshi (cheese), is a testament to the resourcefulness and culinary creativity of Bhutanese cooks, who developed ways to create flavorful dishes using preserved ingredients.

Today, Ema Shukam remains a prized ingredient, often used in the rarer Shakam Shukam Datshi, where it is combined with dried beef, cheese, and spices for a spicy and sour flavour. In the words of Chef Tshering Lhaden, many people have never seen a white chilli before, and they assume it won’t be spicy until they taste its surprising heat. It is a true hidden gem of the Himalayas.

This product is produced by Bhutan Growers, a social enterprise committed to supporting smallholder farmers and preserving traditional agricultural heritage. The chillies are cultivated without synthetic pesticides or chemical fertilisers, using traditional farming methods passed down through generations.

Nutritional Value of Bhutanese Organic Ema Shukam

Nutrient

Range

Calories

315

Protein

Fat

Carbohydrates

66g

Fiber

Sodium

Dietary Pros:

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

Nutritional Excellence:
Ema Shukam, like other chilli peppers, is rich in capsaicin, the compound responsible for their heat. Capsaicin is a well-studied bioactive compound with numerous potential health benefits. Chillies are also a good source of vitamins, particularly vitamin C, and contain antioxidants.

Health and Lifestyle Benefits:

Metabolism Boost: Capsaicin is known for its thermogenic properties, meaning it can help increase the body’s metabolic rate and promote fat burning.
Anti-Inflammatory Properties: Capsaicin has demonstrated anti-inflammatory effects, which may help reduce pain and inflammation associated with conditions like arthritis.
Cardiovascular Health: Studies suggest that capsaicin may contribute to improving cardiovascular health by helping to lower blood pressure and reduce levels of bad cholesterol (LDL).
Digestive Health: Contrary to old beliefs, moderate consumption of chillies can support digestive health. Capsaicin may help enhance the absorption of nutrients.
Unique Flavour Profile: The complex, smoky, and floral notes of Ema Shukam allow cooks to add deep flavour and heat to dishes without the more pungent, sometimes overpowering quality of standard red chillies.
Supports Smallholder Farmers: By choosing Bhutan Growers’ Ema Shukam, you are directly supporting smallholder farming communities in Trashi Yangtse, Bhutan, helping sustain traditional agricultural practices and providing a stable income for rural families.

A Note on Heat: Ema Shukam chillies can be deceptively hot, comparable to habaneros or ghost peppers. They have a sharp, intense heat. Always exercise caution when cooking with them, especially if you are not accustomed to very spicy foods. The traditional practice of blanching them before cooking helps to soften their intense heat.

How to make Bhutanese Organic Ema Shukam?

Here are three delicious ways to bring the unique flavour of Ema Shukam into your kitchen.

Shukam Datshi (Traditional White Chili Cheese Stew): This is the definitive way to experience these unique chilies.
- Ingredients: 6-8 Ema Shukam (dried white chillies), 150g Bhutanese cheese (or a mild feta or cottage cheese), 1 small onion (sliced), 2 cloves garlic (minced), 1 tablespoon vegetable oil, 1 cup water, salt to taste.
- Method: Blanch the dried white chillies in boiling water for 2-3 minutes to soften them. Drain and set aside. In a pot, heat the oil and sauté the onion and garlic until fragrant. Add the blanched chillies and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Reduce the heat to low and add the crumbled 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.
Shakam Shukam Datshi (Dried Beef and White Chili Stew): This is a rare and beloved non-vegetarian version of the dish.
- Ingredients: 6-8 Ema Shukam (dried white chillies), 100g dried beef (shakam, rehydrated if very hard), 150g Bhutanese cheese, 1 onion (sliced), 2 cloves garlic (minced), 1 tablespoon vegetable oil, 1 cup water.
- Method: Blanch the dried white chillies as above. If the dried beef is very hard, soak it in warm water for 10 minutes, then drain and slice into thin pieces. In a pot, heat the oil and sauté the onion and garlic. Add the dried beef and cook for 2-3 minutes. Add the blanched chillies and water. Simmer for 10 minutes. Reduce heat to low, add the crumbled cheese, and stir until melted. Serve hot with red rice.
Ema Shukam and Coconut Curry (Himalayan Fusion): This recipe uses the white chillies to add a complex, smoky heat to a creamy coconut-based curry.
- Ingredients: 4-5 Ema Shukam (dried white chillies), 400ml coconut milk, 200g firm tofu or chicken (cubed), 1 onion (sliced), 2 cloves garlic (minced), 1 teaspoon ginger (grated), 1 tablespoon vegetable oil, 1 tablespoon fish sauce or soy sauce.
- Method: Rehydrate the dried white chillies in warm water for 10 minutes, then drain and roughly chop. In a pot, heat the oil and sauté the onion, garlic, and ginger until fragrant. Add the chopped chillies and cook for 1 minute. Add the coconut milk and bring to a gentle simmer. Add the tofu or chicken and cook until heated through and tender. Season with fish sauce or soy sauce. Serve with steamed jasmine rice or Bhutanese Red Rice.