Red Chilli Ema Datshi

Dried Bhutanese Red Chilli with cheese

Red Chilli Ema Datshi, the national dish of Bhutan, is a beloved spicy stew that features the perfect harmony of fiery chili peppers and rich cheese. The name “Ema Datshi” translates directly from Dzongkha, the official language of Bhutan, where “ema” means chili and “datshi” means cheese. Usually served over a bed of Bhutanese red rice, Ema Datshi promises a burst of flavors that will tantalize your taste buds and warm your heart. Suitable for vegetarians.

The Bhutanese red dried chillies actually start out as green and are hung from the windows of homes in Bhutan to dry and change colour, giving them a unique taste with a sweetness that must be tried, if interested you can read more about Bhutanese chillies.

History of Red Chilli Ema Datshi

Ema Datshi has its roots in Tibetan culinary traditions and has evolved over time to reflect the local palate of Bhutan. Before the introduction of chili peppers—believed to have been brought by Indian pilgrims—Bhutanese cuisine relied on a plant called “namda” for seasoning. Today, Ema Datshi is a staple found in every Bhutanese household and restaurant, embodying the nation’s love for chili, which is considered more than just a spice but a vital ingredient in every meal.

Red Chilli Ema Datshi contains Dried Bhutanese Red Chillies, as per the Bhutan Journal of Natural Resources and Development, Farmers in Bhutan practice hot water blanching and sun drying of green chilies as a preservation measure. The blanched dried chili, known locally as ema shukam, is used in preparing various traditional cuisines including Ema Datshi. The blanching process involves immersing the chilies in boiling water for 2-3 minutes before drying them in the open Himalayan sun. This technique not only extends the shelf life of the chilies but also enhances their flavors, also ensuring that the essence of Ema Datshi can be enjoyed year-round.

Nutritional Value of Red Chilli Ema Datshi

Nutrient

Range

Calories

275

Protein

14g

Fat

18g

Carbohydrates

14g

Fiber

Sodium

850mg

Dietary Information:
A serving of Ema Datshi (about 300g) contains:

Calories: 275
Fat: 18g (of which saturated fat is 11.3g)
Sodium: 850mg
Carbohydrates: 14g
Protein: 14g

While delicious, Ema Datshi is high in fats and sodium, making it less suitable for individuals with certain health conditions, such as cardiovascular diseases or hypertension.

Health Benefits:
Despite its rich composition, Ema Datshi offers several health benefits, primarily due to the chili peppers. These include:

Rich in Vitamins: Chili peppers are high in Vitamin C, Vitamin B6, and carotene, which can help boost your immune system.
Digestive Health: The spice can enhance digestion and metabolism.
Pain Relief: Some studies suggest that the capsaicin in chili can help reduce migraine pain.
Cardiovascular Support: Chili peppers may promote heart health by improving circulation.

However, it is advisable for those with specific health concerns to enjoy this dish in moderation or seek healthier variations, such as using low-fat cheese.

How to make Red Chilli Ema Datshi?

How to Make Ema Datshi:
Making Ema Datshi is a simple yet rewarding process. Here’s a traditional recipe to recreate this delightful dish at home:

Ingredients:

120g fresh green chilies (or dried red chilies)
32g spring onions
140g farm cheese (Bhutanese cheese)
25ml vegetable oil
6g salt (to taste)
40ml water

Preparation Steps:

Rinse and slice the chilies lengthwise.
Chop the spring onions into thin slices.
In a pot, combine all ingredients (chilies, spring onions, cheese, oil, salt, and water).
Cook on low heat, simmering until the chilies are tender and the cheese melts.
Stir well and serve hot, preferably with red rice.

Cooking Time: Approximately 10-15 minutes.