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    Clarified Butter

    Ghee or Indian clarified butter has been an integral part of Indian cooking. The importance of ghee in Indian cooking can be compared to margarine or butter in American cooking. However, besides being a part of the Indian diet, ghee is an important ingredient in religious ceremonies and a number of healing techniques. Moreover, it is also known for its health and dietary qualities that benefit everyone. Ghee is generally made from the butter derived from cow's milk.

    Ghee has a high smoking point; this means that it does not burn easily while cooking or frying. Moreover, it has a better flavor as compared to butter. This is the reason why most chefs prefer using ghee than butter in cooking. Ghee contains a large amount of saturated fat, hence should be used sparingly. One tablespoon of ghee is equivalent to four tablespoons of butter or cooking oil.

    Ghee has a number of antioxidants that help in preventing all kinds of ageing related issues. It also acts as a medium for the absorption of all fat-soluble vitamins and helps in fortifying the immune system. Some people even believe that ghee can also prevent the formation of tumors.

    Ayurveda uses ghee both internally and externally as a massage oil in treatment for dryness, arthritis, and to loosen toxins from the fatty tissues. The Ayurvedic detoxification program, Panchakarma, recommends eating ghee with meals, along with daily massage treatments to help bring the toxins out of the tissues and out to the surface. Since the body excretes mostly water soluble chemicals the ghee works to dissolve the lipid soluble toxins for elimination through the digestive tract.