We like it Hot

We like it Hot

Just before winter sets in is the time when beautiful long green glossy chilies are in season in Bhutan. And it is cultivated all across the country. However, the best chilies come from the warmer climes of Punakha and Trashiyangtse in the east. Since chili is the main ingredient in almost all curries, Bhutanese have learned to preserve chilies for all seasons. Bhutanese farmers in the western regions sun dry or smoke-dry chilies. A kilogram of sun-dried chilies can fetch up to Nu. 1500, and it is considered a delicacy.

Given the country’s obsession with chilies, it can be found in most meals in Bhutan: either braised in a curry, pounded into a dipping sauce, or roasted and often served as the main ingredient. Unlike potatoes, introduced by Scottish adventurer George Bogle during his 18th-century expedition to Bhutan, there are no records as to when chilies were first introduced in the country. The most likely explanation is that it first arrived in Bhutan through India. Ever since, chilies, of all shapes, sizes and variety have become an integral part of the Bhutanese diet. 

A visit to the Centenary Farmer’s market in Thimphu will greet you with an assortment of multicolored chilies. Fresh green, boiled or smoked blanched yellow chilies, or simply dried red chilies can be seen in almosteverystall.Andonce winter sets in, the roofs of traditional Bhutanese houses can be seen covered with chilies set out to be dried for the months when fresh chilies are out of season. Even in urban areas, you will see strings of chilies being dried out in the autumn sun outside apartment windows.

Apart from preparing ema datshi, Bhutan’s de facto national dish, there’s a lot you can do with chilies, says our chef at Orog’s very own restaurant Phangu. Below is a list of his favorite chili recipes.

1. Slit the chili, salt and stuff with butter, then thread it onto a stick, and roast over an open fire.
2. Chilies are great sprinkled over pizza for a diminutive kick, or pickled with a little salt, white wine vinegar and water to compliment a Moroccan tagine, or sauté with tiger prawns, garlic, parsley, lime and a splash of dry white wine and then toss through handmade spaghetti.
3. Chilies pounded with garlic, ginger, coriander root, and a little salt, poured over hot peanut oil for a great dipping sauce for Chinese white- cooked chicken.
4. Use the season’s best green chilies freshly sliced, and immersed in soy sauce served with cheeks of lime, and a dollop of ezay (Bhutanese chili dipping sauce).

This blend accompanies wok-fried red rice laden with an array of stir-fried vegetables. However, if the fiery pepper just isn’t your thing then string a few with limes and hang them in your doorway, or burn chilies, butter and garlic like we do in Bhutan to keep evil spirits at bay.