Tshejor's Ayzey Zhimtsi Ezay (200g)

Tshejor’s Ayzey Zhimtsi Ezay (200g)

Bhutanese chilli paste enriched with perilla seeds and Sichuan pepper, slow-cooked for a nutty, citrusy heat from Tshejor’s Ayzey.

Zhimtsi Ezay — Bhutanese Chilli Paste with Perilla Seeds

Zhimtsi is the Dzongkha word for perilla (Perilla frutescens), a leafy herb in the mint family whose small, oily seeds have been part of Himalayan cooking for centuries. In Zhimtsi Ezay, those toasted seeds join red chillies, Sichuan pepper (thingney), onions, garlic, ginger, coriander, and spring onions in a paste that is unmistakably Bhutanese — and unmistakably sophisticated.

The paste is dark brick-red with visible flecks of perilla seed and aromatic spices. The flavour is layered and almost perfumed: the warming heat of red chillies at the front, the citrusy, tongue-tingling buzz of Sichuan pepper in the middle, and the nutty, slightly grassy depth of toasted perilla at the finish. It is more aromatic than Chagop Ezay and slightly less aggressively spicy — a paste that rewards slow eating.

How to enjoy Zhimtsi Ezay in Bangkok:

The Traditional Bhutanese Way: Stir a teaspoon into a bowl of steamed Bhutanese Red Rice and serve alongside ema datshi or any stir-fried green. The perilla adds an umami richness that no plain chilli paste can match.
With Grilled Fish: Brush a thin layer onto salmon or white fish before grilling. The perilla and Sichuan pepper pair beautifully with oily fish.
The Noodle Way: Stir a teaspoon into a bowl of hot noodle soup just before serving. It dissolves into the broth and gives it an instant Sichuan-Bhutanese character.
As a Marinade: Mix with soy sauce, a splash of rice vinegar, and a little honey for an aromatic marinade for chicken, pork, or tofu.
With Momos: Use it as a dipping sauce for steamed momos, ideally alongside a little black vinegar and shredded ginger.

Made by Tshejor’s Ayzey (Since 2000), the women-led enterprise in Thimphu recognised with the Woman Entrepreneur Award 2013, the Best Loden Entrepreneur Award 2015, the National Trademark Award 2018, and the International Business Excellence Award 2021. Every jar supports local women and students’ school fees through the Loden Foundation.

Net Weight: 200g

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

Perilla seeds have been an essential ingredient in Himalayan cooking for as long as anyone can remember. Indigenous to the Eastern Himalayas, the plant grows wild on forest edges across Bhutan, Nepal, and the hill states of northeastern India, and its seeds are harvested in late autumn by village families. Toasted and ground, they lend a nutty, slightly grassy depth to pickles, curries, and chilli pastes; pressed, they yield a prized culinary oil used in both cooking and traditional medicine.

Sichuan pepper (thingney) is the other signature ingredient in Zhimtsi Ezay. Though it grows in neighbouring China and far-eastern Bhutan, it has long been traded along the high Himalayan passes and is firmly established in Bhutanese spice pantries. Its tongue-numbing citrusy heat is what gives the paste its distinctive “ma-la” character.

Tshejor’s Ayzey brings these traditional ingredients together in a paste that feels both ancient and contemporary. The company has spent two decades perfecting its recipes, using traditional cooking methods and locally sourced ingredients wherever possible. Buying Zhimtsi Ezay is a way to taste a corner of Bhutanese food culture that has barely changed in centuries.

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

Nutrient

Range

Calories

392

Protein

9.09

Fat

20.98

Carbohydrates

Fiber

19.93

Sodium

Dietary Pros:

No Preservatives — naturally preserved by chillies, salt, and perilla
Hand-Cooked in Small Batches
Rich in Perilla Seeds — source of omega-3 fatty acids
Vegetarian & Vegan
Gluten-Free

Nutritional Highlights (per 100g): Energy 1638.20 kJ (approx. 392 kcal), Protein 9.09g, Fat 20.98g, Fibre 19.93g, Vitamin A 18.4mg. The perilla seeds contribute additional omega-3 (alpha-linolenic acid) and lignans.

Health & Lifestyle Benefits:

Omega-3 from Perilla: Perilla seeds are among the richest plant sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid.
Vitamin A for Eye & Skin Health: The red chillies contribute substantial beta-carotene and vitamin A.
Sichuan Pepper Benefits: Traditionally used to support digestion and circulation.
Capsaicin & Metabolism: The chillies provide capsaicin, associated with metabolism and circulation support.
Empowers Women: Every purchase supports Tshejor’s Ayzey and the Loden Foundation’s education programmes.

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

Zhimtsi Ezay is a fully cooked, ready-to-eat condiment. Here are five delicious ways to use it:

Perilla-Chilli Noodles: Cook your favourite noodles and toss with a little sesame oil. Stir in 1–2 teaspoons of Zhimtsi Ezay, a splash of soy sauce, and a handful of sliced spring onion. Top with a soft-boiled egg.
Spiced Grilled Fish: Mix 1 tablespoon of Zhimtsi Ezay with 1 tablespoon of soy sauce and 1 teaspoon of honey. Brush onto salmon or sea bass fillets and grill for 3–4 minutes per side. The perilla and Sichuan pepper pair beautifully with the fish.
Bhutanese Hot Pot Dip: Combine 1 tablespoon Zhimtsi Ezay with 1 tablespoon sesame paste, 1 teaspoon soy sauce, and a splash of rice vinegar. Use as a dipping sauce for thinly sliced meat and vegetables cooked at the table.
Spicy Rice Bowl: Build a bowl with steamed rice, saut?ed greens, a fried egg, and a generous spoonful of Zhimtsi Ezay. Drizzle with a little soy sauce and sesame oil.
Momo Dip: Combine Zhimtsi Ezay with a splash of black vinegar and a pinch of sugar for an aromatic dipping sauce for steamed momos.

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