OGOP

Nubi Emay (Chilli)
Chilies form an integral part of Bhutanese cuisine. From red and green to fleshy, round, dried, powdered and pickled, the types available is countless. Dried red chilies are called ‘Ema Kam’ and considered more special when it is used for ‘Bhutanese Ema Datsi’. They hail from different parts of central and western Bhutan. This particular product is associted with the region it comes from. The soft and fleshy skin makes this chili distinctive from other varities. It is also not very hot and spicy.