^ "PACKAGE OF PRACTICES FOR CHILI PRODUCTION IN BHUTAN".^ "A Brief Introduction to Bhutanese Food".Archived from the original on 14 June 2012. Dzongkha Development Commission, Government of Bhutan. Beef datshi is another well-known variation. If mushrooms are substituted, it is called mushroom (shamu) datshi. If bean is substituted for chili, it is called bean (semchum) datshi. Likewise, any kind of datshi can be made using any vegetable or meat products. No part of the milk is wasted.Ī related dish is called kewa datshi which substitutes the chilis with potatoes. After the cheese is made, the whey is left over, which is used as a soup that can be taken with rice. In the process, the fat is removed from the curd to make butter, and the remaining curd without fat is used to make the cheese. The cheese in ema datshi is homemade from the curd of cow or yak's milk. The chilies are called "sha ema" which is a Capsicum annuum cultivar, a form of pepper much like cayenne, poblano, ancho, or Anaheim. It is made from hot chili peppers and cheese "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan.ĭifferent 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. Ema datshi ( Dzongkha: ཨེ་མ་དར་ཚིལ་ Wylie: e-ma dar-tshil ) is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan.
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