What is Ghee?

Similar to clarified butter, ghee is a result of separating the milk solids and the butterfat in butter while cooking out the water.
Unlike the French technique, where the butterfat gets strained immediately, the Indian method takes it a step further. It simmers the pure butterfat for a bit longer, caramelizing the milk solids before straining the butterfat. This gives ghee a deeper color and a slightly nutty flavor.
Essentially, it is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities.
Ghee is shelf stable!  It’s a perfect addition to your pantry!

Origin of Ghee

Ghee originated in the Indian culture and has been a staple in Indian households for thousands of years. It is widely used in Indian cuisine and ayurvedic traditions. 
While ghee has been around for centuries, it has become increasingly popular over the last few years in certain Western diets, such as keto and paleo.

Health Benefits of Ghee

Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet and considers it to be the purest essence of the earth element and the best fat one can eat.
One of the classical texts of Ayurveda also says that ghee augments intellect, provides clarity of mind, and enkindles digestive enzymes, thus providing sound digestion.
In general, Ghee provides high nutritional value, and numerous health benefits.

Using Ghee in the West

In Western cuisine, ghee can be used as a substitute for butter in most cooking applications, particularly for sautéing vegetables, frying eggs, searing meat, roasting potatoes, making grilled cheese, or drizzling over cooked grains like rice or oatmeal.
Thanks to its rich buttery flavour and high smoke point, which allows for high-heat cooking without burning, you can also use it in baking certain desserts for added richness.
Experience the authentic taste and health benefits that have made Ghee a staple in kitchens around the world.