1) Great for cooking:
Ghee does not contain milk solids and is very stable at high heat. Because of its high smoke point (approximately 485°F), it is widely considered one of the preferred fats for baking, sautéing, and deep-fat frying. When cooking with butter, the milk solids can settle at the bottom of the pan and may burn, which can affect aroma, appearance, and taste. When sautéing or frying with ghee, there is typically less hissing, popping, or splattering. Ghee is also known for its naturally sweet aroma and rich, nutty flavor, which many people find deepens when heated.
2) Casein- and lactose-free:
During the clarification process, milk solids are removed, leaving primarily butterfat. Small trace amounts of casein and lactose may remain, but many people who avoid dairy choose ghee as an alternative to butter. Individuals with dairy sensitivities or allergies should consult their healthcare provider before consuming ghee. We take great care to provide very pure, traditionally prepared ghee.
3) Shelf stable:
Well-prepared ghee has a very low moisture content and is naturally shelf-stable. When stored in an airtight container, it typically does not require refrigeration for several months. When refrigerated, ghee can last up to a year or longer. In India, aged ghee has been valued for thousands of years in ancient Ayurvedic practices and is sometimes kept for extended periods of time. Such ghee is rare, expensive, and, according to tradition, used externally under the guidance of an experienced practitioner.
4) Rich flavor:
Ghee has a rich, sweet, and pleasantly nutty flavor. A small amount can add significant depth to food, and many cooks find that one tablespoon of ghee can replace a larger amount of oil or butter in recipes, depending on personal taste and cooking style.
5) Traditional energetic qualities:
In the Ayurvedic tradition, ghee is described as having slightly alkalizing qualities, while butter is described as having slightly acidifying qualities. These descriptions come from classical Ayurvedic teachings and are not intended to be construed as modern biochemical or medical claims.
6) Ayurvedic usage:
In Ayurveda, properly prepared and traditionally washed ghee has long been used in external applications and personal care practices, particularly for skin nourishment. Applying a small amount of ghee to the navel or lips is a traditional practice described in Ayurvedic texts. Ghee is also widely used in Ayurvedic massage practices and traditional formulations. According to Ayurveda, ghee is considered a sattvic food, while butter is considered tamasic. Butter is traditionally said to increase kapha, whereas ghee is described as tridoshic - balancing all three doshas, with kapha types advised to use it in moderation, but not to forgo it completely.
CLASSICAL AYURVEDIC REFERENCES
The Charaka Samhita, an ancient Ayurvedic text written around 800 BCE, describes ghee as having two notable qualities:
Yogavahi: In traditionally prepared Ayurvedic formulas, when ghee is infused with herbs, it is thought to enhance and carry the qualities of the herbs deeper into the tissues of the body.
Samskara Anuvartan: According to Ayurvedic teachings, when ghee is processed with herbs, it is said to retain its own inherent qualities while also taking on the attributes of the herbs. Classical texts describe this as a unique characteristic of ghee compared to other oils and fats. For example, Ayurveda teaches that when sandalwood is infused into oil, the oil is said to adopt the cooling qualities of the sandalwood, whereas ghee is described as maintaining its own nature alongside the infused herb.1.
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.
