Chili is a vegetable (according to the Bhutanese)

I thought the Bangladeshi food was spicy. That was until I arrived in Bhutan. In this country, chilies are a way of life. Apparently, everybody begins eating them when they start walking.

The country's national dish, ema datshi (cheese chilli) relies heavily on the "vegetable", and can be found in every restaurant across the kingdom. I had it twice already and I am still to decide if it is love that took my breath away.
It has been explained to me that hot food became integral to Bhutan because it was a natural way to stay warm in the winters. In the old days, when there wasn't any proper heating systems for houses, spicy meals were a natural option.

Chilies also hold importance in Bhutanese rituals outside the kitchen. From time to time, every house burns some to keep the bad spirits or the demons away. Similarly, when the local liquor aara is brewed, chilies are added in it - not for flavor - but for good luck.

Not surprisingly, the most common commodity on sale in the market here is chili. The variety is mind boggling - red, green, fleshy, slender, round, dried, blanched, powdered, and pickled.