"Perhaps the best part about winter is the dried red chili. I know the cold season is just round the corner when I drive past houses and see windows and verandas decorated with strings of red chili. I can see the winter sun working on them diligently.
Like any normal Bhutanese, I love chili for reasons I hardly care to find out. And the dried ones are even better. It effortlessly blends with every other item. Shakam with red chili, vegetables with red chili, or red chili with cheese!"
Note: Shakam-- is the Dzongkha word for dried meat. Any dried food has the suffix "kam" added to it.