If you love ghee, you have smart taste buds! Not only is ghee delicious and valued for its culinary qualities, its fragrant buttery richness also holds an exalted place in Ayurveda, the ancient medical system that originated in India. Historically, ghee has been regarded as an important food and preparatory substance within Ayurvedic traditions. Ghee is enjoyed on its own and, for thousands of years, has been combined with herbs such as Brahmi, Ashwagandha, Shatavari, and Arjuna - pairings that Ayurvedic texts describe as enhancing the way herbs have been traditionally delivered and utilized.
The historical uses of ghee in Ayurveda are manifold. Classical Ayurvedic texts describe ghee as sweet in taste, slightly cooling in nature, and deeply nourishing. It has always been considered tridoshic, meaning it is described as suitable for all three constitutional types (vata, pitta, and kapha) when used appropriately, without aggravating the doshas.
When starting with ghee, cooking is a great place to begin. However, in Ayurveda, ghee is more than a cooking fat. Traditionally, ghee is valued for its unctuous quality and its role as a carrier (anupana) for herbs and spices. Herbal ghees, known as Siddha Ghritam, are among the primary forms of herbal preparations described in Ayurvedic literature. Other traditional preparations include oils, jams, herbal milks, herbal wines, tablets, decoctions, and infusions.
To better understand the significance of ghee as an herbal medium, it is helpful to look at its linguistic roots. In Sanskrit, the word for oil is snehana, and ghee is considered a form of oil. The word snehana contains the root sneha, which is translated as love, affection, and unctuousness.
This symbolic connection between lipids and nourishment is often cited in Ayurvedic philosophy to illustrate the subtle qualities traditionally attributed to ghee. As Svoboda notes, “Sneha also means love...Sneha is a bonded, secure love relationship” (Svoboda, 1999, p. 77). Within Ayurveda, ghee is therefore traditionally associated with rejuvenation and with the cultivation of ojas, described in classical texts as the essence of vitality.
According to Ayurvedic tradition, the nourishing qualities of ghee are complemented when it is infused with herbs that are also considered nourishing. Likewise, herbs prepared in ghee are traditionally believed to be supported by ghee’s unctuous nature. In this way, Ayurvedic practitioners describe a synergy between herbs and ghee in traditional formulations.
That said, while plain ghee has a naturally rich, buttery flavor, herbal ghees may take some getting used to. Culinary spices can enhance ghee’s flavor, but many medicinal herbs do not share the same taste profile. Traditionally valued herbs are often strong, bitter, or astringent -qualities not always familiar to the modern palate.
Ayurveda recognizes six tastes: sweet, salty, sour, pungent, bitter, and astringent. Classical teachings emphasize the importance of incorporating all six tastes into the diet, as each is associated with different qualities. In many modern diets, sweet and salty tastes are predominant, while bitter and astringent tastes are less common. Herbs such as Ashwagandha, Brahmi, Arjuna, and the classical blend Triphala are traditionally described as having bitter and astringent qualities. When first trying an herbal ghee such as Triphala ghee, the flavor may seem unfamiliar or intense. In Ayurveda, these tastes have a long-standing association with cleansing and balancing qualities, and the astringent taste is described as having a firming effect on tissues. While herbal ghees may require an adjustment period, they have long been valued in Ayurveda as traditional tonics used to support overall balance.
Traditional Reasons for Using Ghee as an Herbal Medium
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Traditional Bioavailability
In Ayurveda, ghee is described as a substance that supports the assimilation of herbs when prepared together. Classical texts state that ghee takes on the qualities of the herbs it is infused with while retaining its own traditional characteristics. Herbal ghees are traditionally believed to help deliver herbal constituents throughout the body in a balanced way. -
Traditional Preservation
Ghee has historically been used as a medium to preserve herbs. When herbs are slowly infused into ghee, their qualities are believed to remain stable over time, and aromatic components are said to be maintained within the fat-based medium. -
Traditional Concentration
Due to the careful, time-intensive preparation methods described in Ayurvedic texts, herbal ghees are traditionally considered concentrated forms of herbal preparations, particularly for herbs with fat-soluble components.
For thousands of years in Ayurveda, herbal ghees have been used as part of rejuvenative practices and are described in classical literature as supporting overall vitality, nourishment, and balance when used appropriately and under guidance. Additionally, Ayurvedic texts describe ghee as being used in long-standing cleansing practices. In these contexts, ghee is said to support the mobilization of accumulated wastes as part of broader dietary and lifestyle protocols. The qualities of an herbal ghee vary depending on the herbs used, as ghee is traditionally described as adopting the energetics of the herbs with which it is prepared.
You may be wondering how herbal ghee is taken. Unlike culinary ghee, herbal ghee is typically not used for cooking. In traditional Ayurvedic practice, it is commonly taken on its own or mixed into warm liquids. Such traditional methods include stirring a small amount into warm water or adding it to warm milk, such as turmeric, or golden milk.
As you can see, there are several reasons one may choose an herbal ghee. Within ancient Ayurvedic tradition, ghee has long-been valued as a medium for herbs, and as a nourishing food in its own right, offering a time-honored way to experience both.
A Note on Use
This information is presented for educational and cultural purposes only and reflects traditional culinary and Ayurvedic perspectives. It is not intended to diagnose, treat, cure, or prevent any disease.
REFERENCES
Dass, V. (2013). Ayurvedic Herbology. Twin Lakes, WI: Lotus Press.
Kent-Stoll, G. (2018). Ayurvedic uses of herbal oils. The Herbal Academy. March 8, 2018.
Svoboda, R. (1999). Prakriti: Your Ayurvedic Constitution. Delhi: Motilal Banarsidass Publishers
