Dried red chillies locally are called Ema Kam, they grow in almost all parts of Bhutan except the northern part. The Bhutanese red chilli is an indispensable vegetable for many Bhutanese.

Botanical Name: Capsicum anuum
Common Name: Landrace Hot pepper

Red chillies contain large amounts of vitamin C and small amounts of carotene (provitamin A).

Red chillies are harvested in September and October. Chillies start turning red and are dried not only on the rooftops but also on ground. The chillies from Bhutan are sun-dried and without any additives or preservatives.

It is a traditional ingredient used in Bhutanese cooking; one of the most popular dishes made from chilli is called Ema Datsi. It is a delicacy and a staple vegetable for every Bhutanese.