Tshejor's Ayzey Chagop Ezay (200g)

Tshejor’s Ayzey Chagop Ezay (200g)

Bhutanese chilli paste with whole garlic and ripe tomatoes, hand-cooked in small batches by the women-led Tshejor’s Ayzey of Thimphu.

Chagop Ezay — Bhutanese Chilli Paste with Garlic

Chagop means garlic in the Bhutanese kitchen, and Chagop Ezay is the beloved everyday chilli paste that puts the bold, allium-rich heart of the country’s food on the table. Made by Tshejor’s Ayzey in Thimphu, this paste is hand-cooked in small batches from ripe red chillies, whole garlic cloves, ginger, spring onions, and tomatoes — with no preservatives, just salt and the natural antimicrobials in chillies and garlic.

The paste is brick-red, glossy, and richly aromatic. The flavour opens with the bright heat of ripe chillies, then deepens into the mellow sweetness of slow-cooked garlic and tomato, finishing with the gentle warmth of ginger and the fresh note of spring onion. It is spicy level 2 on the Tshejor scale — assertive but not punishing, the way a household paste should be. A small spoonful transforms rice, noodles, eggs, or any plain dish into a proper Bhutanese meal.

How to enjoy Chagop Ezay in Bangkok:

The Traditional Bhutanese Way: Stir a teaspoon into a bowl of steamed Bhutanese Red Rice alongside a dish of ema datshi. The paste adds depth and a sweet allium note that no fresh chilli can match.
With Momos: Use it as a dipping sauce for steamed or fried momos. The garlic and tomato balance the richness of the dumplings perfectly.
The Bangkok Twist: Stir a teaspoon into pad krapow at the last moment, or mix with mayonnaise for a fiery sandwich spread.
The Quick Meal: Fry an egg, spoon a little Chagop Ezay over the top, and serve on rice for a five-minute Bhutanese breakfast.
With Suja: Pair with a cup of Suja (butter tea) to balance the heat with salt and fat.

Made by Tshejor’s Ayzey (Since 2000), a women-led enterprise in Thimphu that has earned multiple awards for its homemade-style pickles. Every jar sustains a small team of local women and supports community education through the Loden Foundation.

Net Weight: 200g (25 servings of 8g each)

History of Tshejor’s Ayzey Chagop Ezay (200g)

Chilli paste — ezay — is the soul of Bhutanese home cooking. In a country where chillies are not just a seasoning but a vegetable in their own right, every household keeps at least one jar of homemade ezay on the table at all times. Recipes are passed from mother to daughter, each family adding its own signature: more garlic in the east, more tomato in the west, more ginger at high altitude.

Tshejor’s Ayzey began in 2000 in Thimphu as a small home kitchen producing traditional homemade-style pickles for the local market. Its founder, Demtshewang, started by making ezay for friends and neighbours; within a few years the demand outgrew her kitchen. Today the company employs eight local women — most of them housewives seeking flexible income — and supplies ezay, dried chillies, and Himalayan pickles across Bhutan and abroad.

The company’s commitment to traditional recipes, no preservatives, and less oil than typical preparations has earned it recognition across Bhutan: the Woman Entrepreneur Award 2013 from the Department of Cottage and Small Industry (DCSI, MoEA), the Best Loden Entrepreneur Award 2015, the National Trademark Award 2018, and the International Business Excellence Award 2021 from the Global India Business Forum. Tshejor’s Ayzey also supports students’ school fees through the Loden Foundation.

Nutritional Value of Tshejor’s Ayzey Chagop Ezay (200g)

Nutrient

Range

Calories

392

Protein

9.09

Fat

20.98

Carbohydrates

Fiber

19.93

Sodium

Dietary Pros:

No Preservatives — preserved naturally by chillies, garlic, and salt
Hand-Cooked in Small Batches
Vegetarian & Vegan
Gluten-Free
No Artificial Colours or Flavours

Nutritional Highlights (per 100g): Energy 1638.20 kJ (approx. 392 kcal), Protein 9.09g, Fat 20.98g, Fibre 19.93g, Vitamin A 18.4mg, Vitamin C 32.52mg. A small 8g serving provides meaningful vitamin C and capsaicin with minimal calories.

Health & Lifestyle Benefits:

Rich in Vitamin C: The combination of chillies and tomatoes provides a substantial dose of immune-supporting vitamin C.
Capsaicin Boost: The heat from chillies is associated with metabolism support and circulation.
Garlic Benefits: Garlic has been studied for its cardiovascular and antimicrobial properties.
High in Fibre: The chillies, garlic, and tomato contribute significant dietary fibre per serving.
Empowers Women: Every purchase supports Tshejor’s Ayzey, a women-led enterprise that employs local housewives and funds students’ education through the Loden Foundation.

How to make Tshejor’s Ayzey Chagop Ezay (200g)?

Chagop Ezay is a fully cooked, ready-to-eat condiment. Here are five delicious ways to bring it into your kitchen:

Ezay Fried Rice: Heat a little oil in a wok. Stir-fry diced onion, carrot, and bell pepper until tender. Add cold cooked rice and 1–2 teaspoons of Chagop Ezay. Toss until the rice is evenly coated and hot. Finish with a squeeze of lime.
Spicy Noodle Broth: Prepare a light vegetable or chicken broth. Add cooked noodles and leafy greens. Off the heat, stir in 1 teaspoon of Chagop Ezay per bowl. The paste melts into the broth, giving it a rich, savoury depth. Garnish with fresh coriander.
Ezay-Glazed Tofu: Pan-fry firm tofu cubes until golden. In a small bowl, mix 2 tablespoons Chagop Ezay with 1 tablespoon soy sauce and 1 teaspoon honey. Toss the tofu in the glaze and serve over rice.
Bhutanese-Style Eggs: Fry an egg sunny-side up. Spoon a little Chagop Ezay over the yolk, sprinkle with sliced spring onion, and serve on rice for a quick, deeply flavoured meal.
Momo Dip: Combine equal parts Chagop Ezay and mayonnaise (or Greek yoghurt) for a rich, garlicky dipping sauce for steamed or fried momos.

Storage: Once opened, store the jar in the refrigerator and use within 4 weeks. The natural salt, chillies, and garlic act as preservatives.