Why Ghee?

Ghee is a type of clarified butter which originated in India where a warm climate necessitated something with a longer shelf-life than butter. Ghee is stable at room temperature, not requiring refrigeration and has been used in Indian cooking and Ayurvedic medicine for thousands of years.

Traditionally, Ghee has been used as cooking oil, an ingredient in dishes and in Ayurveda therapies. Ghee is still used today in Ayurvedic massage and medicinal ointments in treatment of the skin.

Ghee is made by heating butter which separates liquid butterfat from milk solids. The heating process divides milk from fat, making it more concentrated in fat than butter. With the water and milk solids removed it makes the ghee lactose and casein-free.

Like butter, ghee is typically made from cow’s milk which make their nutritional profiles and fat content similar. Ghee and butter share similarities however they differ in several ways: smoke point, lactose content and fat concentration. With a smoke point of 485F ghee is ideal for roasting and frying at high temperatures without burning, making it a good replacement for refined cooking oils. Ghee is super versatile and can be used anywhere you would use butter.

Like butter, depending on the quality of the milk used to produce it, the flavour differs accordingly. Even though both ghee and butter are made using milk, the taste is quite different. Ghee has a rich nutty flavour and simply tastes amazing. Butter has a soft creamy taste and may be more suitable for baking.

Ghee contains a fatty acid called butyrate acid which plays an essential role in digestive health. Studies also show it has anti-inflammatory properties. Ghee is vitamin rich in A, D, E and K which are essential for body functions from the brain to the immune system.

While ghee may be good for your body in moderate quantities, it is noted that too much may raise your cholesterol levels as it is rich in saturated fats. While too much butter that contains trans-fat and sodium raises your blood pressure and cholesterol levels. Golden rule, everything in moderation.

Overall differences between butter and ghee are small and choosing one over the other is a personal choice. Keep in mind ghee is completely free of milk sugar lactose and milk protein casein. For those who have allergies or sensitivities to dairy, ghee is a great choice.

BENEFITS

• All natural

• Shelf stable

• High smoke point 485F

• Lactose and casein-free

• Rich delicious nutty flavour

• Full of vitamins A, D, E & K

• Rich in fatty acids that get converted directly into energy

• Aids in the body’s absorption of fat-soluble vitamins and minerals from other foods