Ema datshi

Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil^[1]) is a spicy Bhutanese stew made from hot chili peppers and cheese.^[2] It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country.^[3] Over the years, ema datshi, which has its roots in Tibetan culinary traditions, has undergone various changes to suit with the preference of local Bhutanese taste.

Different varieties of chilies may be used: green chili, red chili, or white chili (green chili washed in hot water and sun-dried),^[4] which may be dried or fresh.^[5] The chilies are called "sha ema" which is a Capsicum annuum cultivar,^[6] a form of pepper much like cayenne, poblano, ancho, or Anaheim. Beyond the classic ema datshi, numerous variations exist, depending on the type of vegetable used.

The cheese used in ema datshi is called datshi; it is usually made at home from the curd of cow's or yak's milk. While rich in flavor, ema datshi is high in fats and sodium, making it less suitable for individuals with certain health conditions.