In the verdant hills of Nubi Gewog, Sichuan pepper—known locally as Thingye—is more than just a fragrant seasoning. For many families, it has become a dependable source of income, supporting livelihoods without the market struggles often faced by other crops.
Among the growers is 26-year-old Choni Lhamo, who recently completed her final harvest of the season beside her cowshed, aided by her mother and a neighbour. With over ten trees, she balanced the work between paddy farming, household chores, and motherhood. “It’s easier to grow than most crops,” she explained. “It needs little care, and unlike chillies, it’s not at risk of rotting.”
A Crop with Local Roots and Global Potential
The Nubi variety of Sichuan pepper is prized for its distinct aroma and tingling taste, a staple in local cuisine. Farmers say its cultivation has steadily grown in popularity. Harvest season, which peaks around this time of year, sees the berries dried at home before being sold—often in bulk, with payments made in a single transaction.
Last year, Choni sold nearly 70 kilograms of dried Thingye at Nu 850 per kilogram, earning around Nu 60,000. “Until now, finding buyers hasn’t been a problem,” she said, though she admitted this year’s sales have been slower to start.
Rewards and Risks in the Trees
While the crop requires minimal maintenance, harvesting poses real physical challenges. Farmers must climb thorny trees, risking torn clothes, injuries, and even falls. Yet, the work offers a sense of reward. “There’s no threat from wild animals, only a few birds,” Choni added with a smile.
Fellow grower Pema Choki says she will continue cultivating Sichuan pepper for years to come. Another farmer, Rinchen, noted that advance bookings from customers used to be common, making sales smooth and predictable.
Future Plans for Expansion and Innovation
Recognising its economic potential, the Trongsa district administration is preparing a Nu 1 million project to promote Thingye cultivation and diversify products. According to Chief District Agriculture Officer Karma Wangchuk, plans include packaging pepper powder, producing ready-to-use paste, and extracting oil for export. “Standardising and expanding the product line will help us meet international standards and secure better prices,” he said.
Nubi Gewog produced about 12,000 kilograms of wet Sichuan pepper last year, the highest yield in Trongsa. If local passion and official support continue to grow, this humble spice could soon bring Nubi’s unique flavour to kitchens far beyond Bhutan’s borders.
