Bhutanese cuisine is, in a word, hot. Green and red chillies abound. Ema datshi is the most famous dish in Bhutanese cuisine, also the national dish of Bhutan. It is made from hot chili peppers and cheese; “ema” means “chili” and “datshi” means “cheese” in Dzongkha, the national  language of Bhutan. Sometimes, potatoes are added, making kewa datsi. Other times, wild mushrooms (a locally grown delicacy) are added, making shamu datshi served with white or red rice. To the Western palate, any of these preparations may be shockingly spicy.

Ema datshi can be made with Different varieties of chilies: green chili, red chili, and/or white chili (green chili washed in hot water and sun-dried). There are so many variations to Ema Datshi, and people have their own personal preferences. Some like to have it cheesy with no soup, while others like to have it with soup. Some love to add ingredients like tomatoes, garlic, onion & stalk onion leeks. Some prefer it simple with only garlic, chilli and cheese. Some make it spicy while others prefer it mild.