Ghee

Ghee, known as "Clarified Butter" in English, is a culinary treasure deeply rooted in the heritage of Indian kitchens. Its legacy transcends time, earning it the affectionate title of the "Indian superfood" among Ayurveda experts and nutritionists. This revered ingredient has graced the pantries of Indian households since ancient times, and its significance extends far beyond its delicious flavour and creamy texture.

Although many dairy products continue progressing in the butter sector, desi ghee is still irreplaceable for some strong reasons. Some love to top their dal makhani with a spoonful of clarified butter, while others love to pour this clarified butter on chapatis or milk.

This golden liquid is packed with dozens of nutritional values, and the evidence can be found in the texts of Ayurveda.

Ghee stands apart from regular butter due to its unique preparation process. It is prepared by meticulously separating butterfat from milk solids and water found in butter. While French clarified butter involves melting fresh butter and straining off the clear butter from milk residue, ghee takes it a step further. It is simmered for an extended period, allowing moisture from the milk solids to evaporate. This meticulous process results in a more concentrated, intensely flavourful form of clarified butter.

Ghee, derived from the Sanskrit term "sprinkled," was initially created to prevent the wastage of butter in warm climates. Its historical roots rise into Ayurveda, the ancient Indian system of medicine, where it is known as Ghrita. Because ghee is stripped of milk solids, it boasts a remarkable shelf life, remaining stable at room temperature for several weeks without refrigeration. In cooler temperatures, it may even solidify, resembling the consistency of coconut oil.