When comparing Ghee and Butter, the former has 25% more medium- and short-chained fats than butter, and it is better as the chances of them causing cardiovascular diseases are nil. Regular ghee is made by heating butter until the milk solids separate and are then removed, resulting in pure butterfat. In Hummus: Add a spoonful of ghee to homemade or store-bought hummus for a smoother texture and enhanced taste.

In Desserts: Use ghee in traditional Indian desserts like halwa, laddoo, and kheer for a delightful taste. This beautiful, nutrient-dense milk is rich in fat soluble vitamins and naturally occurring Conjugated Linoleic Acid (CLA). Ghee has been used in India for thousands of years in daily home cooking and medicine. Ancient (and modern) Yogis choose ghee for its anti-inflammatory, digestive, and peace-promoting attributes. Ayurveda recommends roasting cooking spices in ghee to make them not only more flavorful but also more active, nutritionally. 7. Ghee Is Incredibly Versatile Butter and ghee are rich in saturated fatty acids, which can handle high temperatures without becoming damaged. The flavor of quality ghee should be rich, smooth, and buttery, without any off-flavors or rancid notes.No Synthetic Chemicals: Organic ghee is made from milk sourced from cows that are raised without the use of synthetic pesticides, herbicides, antibiotics, or growth hormones. By avoiding exposure to these chemicals, organic ghee reduces the risk of potentially harmful residues in the final product. Ghee is easy to love. It’s unbelievably delicious, like ultra-rich French butter ( aka the good stuff), that's been gently caramelized and transformed into a smooth spread. It's also shelf-stable and has a generously high smoke-point, making it pretty much the ideal cooking oil. And the distinctly flavored fat has deep roots in well-established Ayurvedic practices. It's a lot to love, but what exactly is ghee, and what’s the best way to maximize its goodness? Read on. Okay, what is it? The smoke point is the temperature at which an oil begins to burn and smoke. Not only does heating a cooking fat above its smoke point put it at a greater risk of hitting its flash point and causing a fire, but it also breaks down important phytonutrients and causes the fat to oxidize and form harmful free radicals. Potential Lower Contaminant Levels: Organic farming practices often involve fewer chemical inputs, which may result in lower levels of certain contaminants in the final product. This can be especially relevant for products like ghee, where the fat content can potentially concentrate certain contaminants. Lactose and Casein free. This product is safe for individuals with milk allergies. Major caseins and lactose elements are removed through skimming and straining, making ghee an exceptional option for individuals who are sensitive to them.

Although ghee originates in India, it is also commonly found in South Asian and Middle Eastern cuisines and is used now around the world.

Curd-churned ghee is often associated with traditional Ayurvedic practices and is believed to offer additional health benefits due to its method of preparation. The smoking point of ghee is quite high around 450°F or 232°C, making it suitable for high-temperature cooking methods like frying and sautéing without breaking down into harmful compounds. Unlike some vegetable oils, which can degrade at high temperatures, ghee remains stable, making it a safer choice for cooking at higher heat. Lactose-Free and Casein-Free: Though ghee is rich in fat, it contains high concentrations of monounsaturated Omega-3s. These healthful fatty acids support a healthy heart and cardiovascular system. Studies show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels.

The cholesterol content in ghee is quite ghee. Therefore, people with high cholesterol levels or those at risk of heart disease should consume it in moderation. Allergies Nutritional Value: Vegan ghee is a plant-based alternative to traditional ghee and is made from vegetable oils like coconut, palm, or other plant-based fats. It may be fortified with vitamins and minerals to mimic the nutritional profile of traditional ghee, such as adding vitamin A or D. The nutrient value of vegan ghee largely depends on the ingredients used. This is because vitamin K is directly involved in bone metabolism and increases the amount of a specific protein that is required to maintain the calcium in your bones. In fact, a study published in the American Journal of Clinical Nutrition looked at the diets of 2,591 adults and found that a low intake of vitamin K was associated with a reduced bone mass density in women. Ghee is used in tandem with herbal medication as a part of Ayurveda, a centuries-old form of alternative medicine practiced in India. Beyond its believed spiritual and medicinal properties, ghee has recently gained traction as a healthier alternative to standard butter. However, while there is an increase in scientific studies confirming its health benefits, more research is needed. Nutrition Information The latter comes from cows that have lived a stress-free existence roaming free and grazing on pastures instead of grain, improving the quality of the milk and providing more nutrients. .In Stir-Fries: Use ghee to stir-fry vegetables and proteins for a slightly nutty and aromatic taste. Consistency: Clarified butter and ghee are similar in consistency since ghee is essentially a type of clarified butter. Both have a smooth and clear appearance at room temperature. Primal Collective ghee comes in a 300ml reusable glass jar. Does not require refrigeration. Store in a cool, dry and ideally dark location. Ingredients Some people believe that curd-churned ghee has a distinct flavor and aroma due to the initial step of churning the curd into butter. This extra step can add complexity to the ghee’s taste. In a rodent study, Kumar MV et al showed that Arachidonic acid, a key inflammatory intermediate in the process of atherosclerosis, was decreased by 65% in serum lipids when ghee was used as the sole source of fat at a 10% level, compared to controls.