Chilies are not only a big part of Bhutanese cuisine; they are ingrained into Bhutanese culture, tradition, and life.
E.g., shops in Bhutan feature heaps of spicy peppers, and red chilies are laid out to dry on rooftops or hung out on balconies.
During festivals and prayer rituals, people burn chilies while chanting and saying their prayers.
The country’s national dish is Ema Datshi (a mix of chilies and a kind of local cheese), and this dish is present at every main meal of the day.
Another dish easily found in Bhutanese homes is ezay—a coarse chili dip, eaten at breakfast.
Experts attribute such prevalence of chilies in Bhutan to various factors.
Factor 1: Extremely cold weather for most of the year.
Spicy foods stimulate circulation and raise body temperature, thereby helping people cope with the cold.
Because of this, chilies are introduced very early in life in Bhutan, even to toddlers (by giving them small and then increasingly large portions with their food).
Factor 2: Physical proximity to India and China.
These two countries influence the cuisines of Bhutan to a large extent, and both are among the top producers of chilies in the world.
Chilies originated in South America and arrived in India in the 16th Century before being introduced to Bhutan by pilgrims and traders two centuries later.
Factor 3: Many Bhutanese believe chilies have supernatural powers.
It is believed that burning chilies keep the evil spirits away, and traditionally chilies are burnt during prayers, rituals, or when someone in the house falls sick.
