Bhutanese Organic Kurtoep Ezay (200g)

Authentic chili condiment from Kurtoed Gewog, combining fire-roasted organic chilies with local aromatics and fermented yak cheese.

Enjoy A Taste of Eastern Bhutan’s Royal Heritage: Kurtoe Ezay

The eastern region of Bhutan is a land apart. It has its own dialects, its own textiles, and its own bold, unapologetic style of cooking. At the heart of this culinary identity is Kurtoep Ezay, a fiery chili condiment from the Kurtoed Gewog in Lhuentse Dzongkhag, a district renowned as the ancestral homeland of the Bhutanese royal family. In the remote villages of Kurtoed, families have made their own ezay for generations, using local aromatics and herbs not found in the western part of the country.

Our Kurtoep Ezay is a masterful blend of fire-roasted organic chilies, nutty perilla seeds, funky fermented yak cheese, and the unique citrusy numbing of Sichuan pepper. We also add spring onions and dried chives, giving this paste a layered, herbal complexity that is rare among Bhutanese condiments. It offers a bold, complex heat with a subtle fermented tang and a lingering finish.

How to enjoy this unique condiment in Bangkok:

The Traditional Bhutanese Way: Serve a small spoonful alongside a plate of Ema Datshi and Bhutanese Red Rice. It is also a classic dipping sauce for momos (steamed dumplings) and a fiery complement to Phaksha Paa (spicy pork).
The Bangkok Twist – Secret Stir-Fry Sauce: Use a spoonful as a secret ingredient in a vegetable or meat stir-fry. It adds a depth of flavor that is both spicy and savory, instantly elevating a simple dish.
The Modern Way – Spicy Mayo: Mix a teaspoon of Kurtoep Ezay with mayonnaise or yogurt to create a spicy, creamy dip for fries, sandwiches, or grilled meats.
The Umami Boost: Add a spoonful to soups, stews, or marinades. The fermented yak cheese acts as a natural flavor enhancer, adding a savory richness that is unmatched.

Every ingredient is cleaned, dried, roasted, and pounded using traditional methods. No preservatives added. Just pure, natural Himalayan goodness.

Net Weight: 200g. Shelf life: 1 year from packaging date.

History of Bhutanese Organic Kurtoep Ezay (200g)

Kurtoed Gewog is located in the remote, northeastern district of Lhuentse Dzongkhag. This region is not only famous for its intricate, handwoven textiles but is also deeply revered as the ancestral homeland of the Wangchuck dynasty, Bhutan’s royal family. The food of Lhuentse and its surrounding valleys reflects a rugged, unpretentious way of life, shaped by the difficult terrain and a cool climate.

This Kurtoep Ezay is a proud product of this distinct culinary heritage. It is a celebration of the eastern Bhutanese approach to heat, which is often more layered and complex than the straightforward spice of the west. The inclusion of fermented yak cheese is a hallmark of the region, adding a pungent, umami richness. The perilla seeds (Zimtsi) provide a nutty, minty complexity, while the Sichuan pepper (Thingey) adds a characteristic citrusy, numbing sensation that is highly prized in the Himalayas.

The recipe has been passed down through generations in the rural villages of Kurtoed, traditionally prepared in rustic kitchens using a large wooden mortar and pestle. It is an essential part of local hospitality, served as an appetizer to stimulate the appetite and as a fiery companion to the main meal.

This ezay is brought to you by Bhutan Growers, a social enterprise founded by Chimi Wangmo, a retired teacher from Lhuentse Dzongkhag. Her mission is to empower her own community by creating value-added products from traditionally grown crops, ensuring economic returns for rural farmers and generating employment for over 76 youth and women in the villages where they work. By purchasing this jar, you are directly supporting the preservation of a distinct culinary heritage and the livelihoods of Bhutanese farming families.

Nutritional Value of Bhutanese Organic Kurtoep Ezay (200g)

Nutrient

Range

Calories

185

Protein

Fat

14g

Carbohydrates

70g

Fiber

Sodium

850

Dietary Pros:

High in Protein (from perilla seeds and fermented yak cheese)
Contains Natural Probiotics (from fermented yak cheese)
No Artificial Preservatives
Naturally Gluten-Free
Made with Traditional Methods

Nutritional Excellence:
This ezay is not just a condiment; it is a source of beneficial nutrients. Perilla seeds are a powerhouse of plant-based omega-3 fatty acids. The fermented yak cheese is a natural source of probiotics and high-quality protein. The chilies are rich in vitamins A and C, which are powerful antioxidants. The Sichuan pepper contains hydroxy-alpha-sanshool, a compound known for its unique nerve-tingling sensation and potential digestive benefits.

Health and Lifestyle Benefits:

Supports Gut Health: The fermented yak cheese in this ezay introduces beneficial bacteria, which can support a healthy gut microbiome.
Heart Health: The omega-3 fatty acids from the perilla seeds contribute to heart health, helping to reduce inflammation and maintain healthy cholesterol levels.
Metabolism Boost: The capsaicin from the fire-roasted organic chilies can help boost metabolism and promote circulation.
Antioxidant Protection: The combination of chilies and perilla seeds provides powerful antioxidants that help combat oxidative stress and support a healthy immune system.
Unique Flavor, Small Quantity: The intense, complex flavor of this ezay means a little goes a long way. It is a low-calorie way to add massive depth, satisfaction, and a nutritional boost to any dish.
Preserves Regional Heritage: By purchasing this product, you are directly helping to preserve the distinct culinary identity of Kurtoe Gewog and Lhuentse Dzongkhag.
Empowers Rural Communities: Every purchase supports Bhutan Growers in their mission to provide economic returns for rural farmers and generate employment for youth and women in the villages of Lhuentse, one of the least developed districts in Bhutan.

How to make Bhutanese Organic Kurtoep Ezay (200g)?

Here are three delicious ways to bring the unique flavor of Kurtoep Ezay into your kitchen.

The Ultimate Momo Dipping Sauce: This is the most classic use for a complex ezay like Kurtoep.
- Ingredients: 2 tablespoons of Kurtoep Ezay, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, 1 clove of minced garlic, a splash of hot water.
- Method: In a small bowl, combine the Kurtoep Ezay, soy sauce, sesame oil, rice vinegar, and garlic. Stir in a little hot water, a teaspoon at a time, until the sauce reaches a dippable consistency. Serve alongside freshly steamed momos (dumplings). The spicy, savory, and nutty paste complements the mild filling of the dumplings perfectly.
Kurtoe Ezay Fried Rice: Transform a simple fried rice into a complex, flavorful meal.
- Ingredients: 2 cups of cold, cooked Bhutanese Red Rice, 2 tablespoons of vegetable oil, 1 small onion (chopped), 1 clove of garlic (minced), 1 cup of mixed vegetables (carrots, peas, corn), 1-2 tablespoons of Kurtoep Ezay, 1 egg (optional), soy sauce to taste.
- Method: Heat the oil in a wok or large pan. Add the onion and garlic and stir-fry until fragrant. Add the mixed vegetables and cook for 2 minutes. Push the vegetables to the side and scramble the egg (if using). Add the cold rice and the Kurtoep Ezay. Stir-fry for 2-3 minutes until the rice is well-coated and hot. Season with soy sauce. The ezay will coat each grain of rice, infusing it with its layered heat and umami.
Spicy Bhutanese Pork Stir Fry (Phaksha Paa with a Twist): Give the classic Bhutanese pork dish an eastern regional spin.
- Ingredients: 300g of pork belly or shoulder (thinly sliced), 2 tablespoons of vegetable oil, 2-3 dried red chilies, 1 onion (sliced), 2 cloves of garlic (sliced), 1 tablespoon of Kurtoep Ezay, 1 tablespoon of soy sauce.
- Method: In a wok or heavy pan, fry the pork slices in a little oil until golden and crispy. Remove the pork and set aside. In the same pan, add the remaining oil and sauté the dried chilies, onion, and garlic until fragrant. Return the pork to the pan. Add the Kurtoep Ezay and soy sauce. Stir-fry for 2-3 minutes until everything is well combined. The fermented yak cheese in the ezay will add an incredible, savory depth to the rich pork.