Ghee is known as the Gold of Ayurveda. It is an excellent clarified butter, which when cooked by hand on the fire removes carbohydrates (lactose), proteins (casein), water and impurities, resulting in a versatile, nutritious and imperishable fat.
Ghee is one of the healthiest fats for the body, since it does not contain trans fatty acids, it is made with Organic Butter and does not raise cholesterol levels.
Ghee is one of the essential ingredients of Ayurvedic cuisine, due to its universal use. You can use it by adding it to your favorite dishes like purees, pastas, rice; you can use it for baking and roasting; you can spread it on your toast. Adding a teaspoon of Ghee to your infusions will help the properties of herbs to be better absorbed by your body. It is ideal for sweet dishes and a real find for those who enjoy making cookies, biscuits, muffins and other desserts.
It is used for general body care, used daily helps to maintain well-being. According to ancient Ayurvedic texts, Ghee improves the intellect, stimulates longevity, is aphrodisiac, protects the body from various diseases, improves nutrient absorption, promotes good digestion, relieves burns, etc.
It is a healthy fat that has been prepared and used by our great-grandparents, was consumed in much of Europe and the world before the refrigeration apparatuses came into existence. The village women cooked Ghee, stored it for a while and then offered it as a gift to a future mother, since it would give her vigor and thus would have better milk for her newborn son. In the field it was used to treat joints, freezing, dry skin, irritated butts of babies, cracked lips, as well as for the production of creams and eye drops to improve eyesight. In the market stalls, it was the most popular food, one of the most expensive, and the first to be sold early in the morning.
Not needing refrigeration can be used perfectly in long trips, or even hiking. In the refrigerator or in the basement it can be stored for years. Ayurveda claims that a 50-year Ghee can cure most of the unwanted physical and spiritual inconveniences.
Its point of smoke, the point at which molecules begin to disintegrate and toxins are produced, is high (250˚C), which is well above the usual cooking temperature (180˚-200˚C) both makes it an ideal oil for frying or cooking at high temperatures, much better than most vegetable oils that usually have a low humid point, with the exception of coconut oil.
The golden yellow color, its pleasant aroma, versatility and exquisite taste make the Ghee a perfect vehicle for the properties of food and nutrients while maintaining optimal body functions.
Other terms used for ghee: gi, ghi, clarified butter, refined butter, culinary gold, ayurvedic gold, food or therapy of the king, etc.
“Ghee increases the intellect, stimulates longevity and
is an aphrodisiac that protects the body from various diseases.”
- BHAVAPRAKASHA -
Ayurvedic Text from S.XVI