Ema datshi (; Wylie: ) is a spicy

Bhutan Bhutan, officially the Kingdom of Bhutan, is a landlocked country in South Asia, in the Eastern Himalayas between China to the north and northwest and India to the south and southeast. With a population of over 727,145 and a territory of , ...

ese stew made from hot

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s and

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

. It is among the most famous dishes in

Bhutanese cuisine A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize. Regional cuis ...

, recognized as the national dish of the country. 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), which may be dried or fresh. The chilies are called "sha ema" which is a ''

Capsicum annuum ''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many color ...

'' cultivar, a form of pepper much like

cayenne Cayenne (; ; ) is the Prefectures in France, prefecture and capital city of French Guiana, an overseas region and Overseas department, department of France located in South America. The city stands on a former island at the mouth of the Caye ...

poblano The poblano (''Capsicum annuum'') is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos. W ...

ancho The poblano (''Capsicum annuum'') is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos. W ...

, or

Anaheim Anaheim ( ) is a city in northern Orange County, California, United States, part of the Greater Los Angeles area. As of the 2020 census, the city had a population of 346,824, making it the most populous city in Orange County, the tenth-most ...

. 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.

Etymology

The term "Ema datshi" originates from

Dzongkha Dzongkha (; ) is a Tibeto-Burman languages, Tibeto-Burman language that is the official and national language of Bhutan. It is written using the Tibetan script. The word means "the language of the fortress", from ' "fortress" and ' "language ...

, the official language of

. Ema datshi is written as "ཨེ་མ་དར་ཚིལ་" in

. In the

wylie transliteration Wylie transliteration is a method for Transliteration, transliterating Tibetan script using only the letters available on a typical English-language typewriter. The system is named for the American scholar Turrell V. Wylie, who created the system ...

system, "Ema datshi" is represented as "e-ma dar-tshil". In Dzongkha, "ema" translates to "chili" and "datshi" means "cheese." Therefore, "ema datshi" directly translates to "chili cheese" in English. "Ema" is pronounced similar to "ay-ma," with the emphasis on the first syllable. "Datshi" is pronounced as "da-chee," with a soft "ch" sound and emphasis on the second syllable.

History

Ema datshi has its roots from the

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal ...

, which was gradually adapted and evolved according to their homegrown produce. Ema datshi is seen everywhere in Bhutan from home to restaurants. Prior to the arrival of chilies in the country, Bhutanese people used a plant called “namda” for seasoning. Chilli was possibly brought to the country by Indian pilgrims in the later years.

Varieties

Any kind of datshi can be made using any vegetable or meat products. Popular variations of this dish include kewa datshi (potato version), shakam datshi (dried beef version), semchung datshi (beans version), sikam datshi (pork version) and shamu datshi (mushroom version). Kewa datshi is a variation of the ema datshi, where potatoes replace chili peppers as the main ingredient. Semchung datshi is another vegetarian version of ema datshi where beans replace chili peppers as the main ingredients. Shamu datshi is a milder version of ema datshi, where mushrooms replace chili peppers as the main ingredient. Shakam datshi is the meat version of ema datshi that uses beef as the main ingredient. Sikam datshi is another meat variation of ema datshi that uses pork as the main ingredient.

Ingredients

The ingredients used in ema datshi are chilies, spring onions, farm cheese, vegetable oil and salt. In kewa datshi the ingredients used are potatoes and datshi (Bhutanese cheese). The potatoes are first boiled and then added to the dish after. In shamu datshi the main ingredients are mushroom and datshi (Bhutanese cheese). Varieties of mushrooms can be used depending on availability and preference. Local wild mushrooms are preferred to have a more genuine flavour. In shakam datshi the main ingredients are shakam (dried beef) and datshi (Bhutanese cheese). In sikam datshi the main ingredients are sikam (pork) and datshi (Bhutanese cheese) with lots of chillies.

Serving

Ema datshi is often served as a main course, accompanied by

red rice Red rice is rice that is colored red due to natural anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nut ...

and other Bhutanese dishes like phaksha paa (dried pork with red chilies) or jasha maroo (spicy chicken curry). Kewa datshi is typically served as a side dish to complement other Bhutanese main courses. It's also part of the staple diet in Bhutanese cuisine. Shamu Datshi is usually served as a main course, accompanied by red rice or other traditional Bhutanese grains. It may be paired with side dishes like Khur-le (buckwheat pancakes) or Bhutanese salad. Shakam ema datshi is often served as a main course, accompanied by traditional Bhutanese staples like red rice. It can also be complemented with side dishes such as buckwheat pancakes (khur-le) or Bhutanese salads. Siakm datshi (dried pork curry) is usually served as a main course, accompanied by traditional Bhutanese staples like red rice. It may be served with side dishes such as Buckwheat Pancakes (khur-le) or Bhutanese salad.

Health and nutritional facts

Serving size – 1 bowl (300 g) Calories – 275 cal, Fat – 18 g, Saturated fat – 11.3 g, Sodium – 850 mg, Total carbohydrates – 14 g, Sugars – 8 g, Protein – 14 g Ema datshi is extremely high in fats, especially saturated fats and is also rich in

sodium Sodium is a chemical element; it has Symbol (chemistry), symbol Na (from Neo-Latin ) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 element, group 1 of the peri ...

making the dish unsuitable for people suffering with

cardiovascular disease Cardiovascular disease (CVD) is any disease involving the heart or blood vessels. CVDs constitute a class of diseases that includes: coronary artery diseases (e.g. angina, heart attack), heart failure, hypertensive heart disease, rheumati ...

s and

hypertension Hypertension, also known as high blood pressure, is a Chronic condition, long-term Disease, medical condition in which the blood pressure in the artery, arteries is persistently elevated. High blood pressure usually does not cause symptoms i ...

. The dish also increases the chance of blockages in heart. Additionally people who are

obese Obesity is a medical condition, considered by multiple organizations to be a disease, in which excess body fat has accumulated to such an extent that it can potentially have negative effects on health. People are classified as obese when ...

should avoid this dish. A healthier variant can be made using less cheese or low fat

feta Feta ( ; ) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brin ...

which not only reduce the fat but also reduce its calorific value. The Chilli used in this dish has numerous health benefits such as helping to regulate blood sugar levels and also help boost circulation and clear any kind of congestion. Hypertensive patients should use low salt feta. This kind of cheese is a very good source of calcium and is beneficial for women because it is a good source of

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

for children, old people and body builders.