Vegetables and fruit in Bhutan

Bhutan's diverse Climate and terrain allow for cultivating various fruits and vegetables, both traditional and introduced.
Some of the most commonly grown vegetables in Bhutan include:
•    Potatoes: Bhutanese potatoes are known for their distinct taste and texture and are often used in traditional dishes such as momos and paksha paa.
•    Chilies: Bhutanese cuisine is famous for its spicy flavors, and chilli peppers are a staple ingredient in many dishes.
•    Cabbage: Cabbage is a commonly grown vegetable in Bhutan and is often used in soups and stews.
•    Carrots: Bhutanese carrots are sweet and flavorful and are often used in salads and stir-fries.
•    Beans: A variety of beans, including black beans, kidney beans, and lentils, are grown in Bhutan and used in a range of traditional dishes.
In addition, Bhutanese farmers also grow a variety of leafy greens, including spinach, mustard greens, and kale.
When it comes to fruit, Bhutan produces a range of tropical and temperate fruits, including:
•    Apples: Apples are grown in many parts of Bhutan, particularly in the western region. They are often used in desserts and snacks.
•    Oranges: Bhutanese oranges are known for their sweetness and Juiciness and are sometimes used in traditional medicine.
•    Peaches: Bhutanese peaches are flavorful and often used in jams and chutneys.
•    Mangoes: Mangoes are grown in the southern parts of Bhutan and are used in various dishes, including salads and curries.
•    Bananas: While not native to Bhutan, bananas are grown in some parts of the country and are often used in desserts and snacks.
Overall, Bhutan's rich agricultural heritage and diverse Climate allow for cultivating a wide variety of fruits and vegetables, which form an essential part of the country's cuisine and culture.