Crops and food in Bhutan

Bhutan is principally an agricultural nation, with about 70% of its population engaged in farming. The country's terrain and Climate, which vary widely across different regions, have led to the cultivation of a diverse range of crops and foods.
The most important crop in Bhutan is rice, grown in almost every part of the country. Bhutanese farmers use traditional methods of cultivation, including manual plowing and planting, and do not use chemical fertilizers or pesticides. Other major crops include maize, wheat, barley, buckwheat, and millet, essential in the Bhutanese diet.
Bhutanese cuisine is known for its spicy flavors and use of local ingredients. One of the most popular dishes is ema Datshi, a spicy stew made with chili peppers and cheese. Another popular dish is Phaksha paa, made with pork and dried chilies. Bhutanese cuisine also includes a variety of vegetarian dishes, including dal (lentil soup) and momos (steamed dumplings filled with vegetables or meat).
In addition to traditional Bhutanese cuisine, the country has a growing food tourism industry showcasing its unique ingredients and flavors. Bhutanese red rice, grown in the Paro and Punakha valleys, is famous in many dishes. Other local ingredients include yak meat, buckwheat noodles, and wild mushrooms.
Bhutan also has a strong tea culture, with tea being a popular beverage served throughout the day. The country's most famous tea is butter tea, made by boiling tea leaves with salt and butter, giving it a rich and savory flavor.
Overall, Bhutan's diverse terrain and Climate have led to a wide variety of crops and foods that form an essential part of the country's culture and identity. Bhutanese cuisine is known for its bold flavors and emphasis on local ingredients, making it a unique and exciting culinary experience for visitors.