Turmeric Superghee™, Grassfed & Certified Organic - 7.5 oz


Our Grassfed Organic Tumeric Superghee is made from the milk of pastured cows, fed on fresh green grass in spring thru fall. This product is batch-tested to contain no more than 0.25% lactose and less than 2.5ppm milk proteins (casein and whey). It is also batch-tested gluten-free.

Why Turmeric Superghee?

  • A unique fat-soluble turmeric preparation with the synergy of ginger and black pepper.
  • Each serving is made from 800 mg of organic turmeric powder. The turmeric powder used is naturally rich in curcumin.
  • Traditionally, turmeric is always cooked in ghee or another oil/fat.
  • This is the right way to incorporate turmeric in your diet.

Whole30 Approved USDA Certified Organic grassfed Gluten Free Non-GMO paleo diet keto diet

Batch Tested For:

Casein Lactose Gluten

NO...GMOs, Added Salt, Preservatives, Trans Fats, Colors or Dyes, No MSG, No Flavor Enhancers.

Packed in Glass

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Turmeric has many benefits that have been recognized in both traditional and scientific literature, and this flavored ghee encompasses many of them. We gently infuse our cultured ghee with turmeric and add ginger and black pepper for synergistic balance, and the result of these Ayurveda methods is this deep-golden Turmeric Superghee, which is incredibly nutritious and delicious, and it is also grassfed and certified organic.

5th Generation Still Handmade, Since 1889 Small batch



Made with milk obtained from spring through fall, when the cows are out on pasture eating fresh green grass. [Read more]

Certified Organic

Our milk comes from cows which are never fed anything with GMOs, chemical fertilizers, herbicides, or pesticides. They are never given hormones or antibiotics.


This beautiful, nutrient-dense milk is rich in fat soluble vitamins and naturally occurring Conjugated Linoleic Acid (CLA).


Stir Turmeric Superghee into broth or soups. Add to warm milk with honey, saffron, and cardamom to make a delicious and nourishing turmeric latte.

How to use Turmeric Superghee

  • Stir into hot milk, coconut or almond milk that has been blended with dates, coconut, and cardamom.
  • Add a teaspoon to freshly brewed hot coffee, mix it well with a hand blender or a frother, and enjoy Paleo Butter Coffee that has an extra kick of turmeric.
  • Rub a spoonful over both sides of boneless turkey tenderloin, chicken breasts or chicken thighs. Grill and season to taste.
  • Pan-fry red onion, yellow pepper, and green peas. Stir into hot cooked rice or quinoa.
  • Stir into hot tea with added milk and honey, Jaggery, or coconut palm sugar.
  • Scramble eggs and tomatoes. Serve as is or wrapped in a tortilla with avocado slices.
  • Stir a spoonful into hot bone broth. Sip for good health!
  • Pan-fry garbanzo beans with garlic and cayenne pepper.
  • Sauté vegetables such as leafy greens, cabbage, carrots, broccoli and cauliflower.
  • Stir a spoonful into simmering pasta sauce.

Does Turmeric Superghee stain more than cooking with turmeric?

Yes, it may stain more than cooking with regular turmeric. Here is why: to make our Turmeric Superghee, we use a special variety of turmeric which is extremely high in curcumin (4-5% by weight). Curcumin is what gives brilliant color to turmeric, and curcumin is the most researched active principle of turmeric. We then further concentrate curcumin during the making of Turmeric Superghee and it becomes fat-soluble. Since fat penetrates deeper, it will stain harder. As long as you are a bit careful in using it, the benefits outweigh the risk of staining by a wide margin. We recommend not using wooden cooking utensils, as the wood will stain. Please use metal to prevent staining.

Turmeric’s benefits have been recognized in both traditional and scientific literature. Tumeric has traditionally been consumed by cooking it in ghee or other fats. Using ancient Ayurvedic methods, we gently infuse our cultured ghee with turmeric, adding ginger and black pepper for synergistic balance. The result is a deep-golden Turmeric Superghee(TM), a convenient, effective and delightful way to incorporate turmeric into your daily life.

"Throughout my life, I’ve been lucky to witness both my mother, and then my wife cook the most delicious, nourishing Indian food by making use of a myriad of fragrant, time-honored spices, most notably turmeric, ginger and black pepper. As a trained herbalist, I have a deep appreciation for the properties of these and other great spices. Once, while visiting a farm in a mountainous region of India, I saw these three spices growing quite close to each to other. Deep inside, I was aware of their powerful synergy and knew intuitively that if they grew so beautifully while being so close in nature, that both science and tradition would support their union. This product is a result of my many years of research and testing. I want everyone to benefit from it. I hope you enjoy it."
- Sandeep Agarwal, formulator


INGREDIENTS: Grassfed organic cultured ghee, organic turmeric root powder, organic ginger root powder, and organic black pepper.


Recipes & Videos
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Superghee Vegetable Omelet

Serves 1-2
  • 1 tablespoon Turmeric Superghee
  • ½ cup chopped green peppers
  • 1 cup chopped mushrooms
  • Himalayan Pink Salt and ground black pepper
  • 3 large eggs, beaten with 2 tablespoons of water, broth, milk or cream

In a 9-inch skillet, heat the Turmeric Superghee over medium heat, swirling the pan to coat the bottom. Sauté green peppers and mushrooms with a pinch of salt for about 10 minutes, or until mushrooms give up their juices. Add the beaten eggs, salt and pepper. Cook gently, partially covering, until the top is almost set. Carefully fold the eggs over to make an omelet. For a wonderful breakfast, enjoy with your favorite toast and fresh seasonal fruit.

Golden Garbanzos with Couscous

Serves 4
  • 1 tablespoon Turmeric Superghee
  • 4 cups cooked garbanzo beans (or 2 cans, drained and rinsed)
  • 1 small onion, chopped
  • 1 medium red pepper, chopped
  • 1 cup couscous
  • 1 cup vegetable stock
  • Himalayan Pink Salt and ground black pepper
  • Dried cranberries and roasted pecans (optional)

Heat the Turmeric Superghee in a large skillet. Sauté onion and red pepper for 5 minutes; stir in garbanzo beans and couscous. Add vegetable stock, salt and pepper. Bring to a boil. Remove from heat. Cover and let the dish sit for 10 to 15 minutes, or until all liquid has absorbed. Fluff with a fork. Stir in cranberries and pecans if desired. Adjust seasonings to taste. For a delicious meal, serve with a leafy green salad.

Vindaloo Curry Shrimp and Tomatoes

Serves 2-4

In a bowl, toss shrimp with Vindaloo Curry Powder to taste. Heat both the Turmeric Superghee and Organic Ghee over medium-high in a large skillet. Add cherry tomatoes, stirring for one to two minutes. Add garlic, stirring for half a minute more. Add seasoned shrimp, salt and pepper. Cook while stirring gently to avoid crushing the tomatoes, until the shrimp are cooked through. Adjust the seasonings to taste; serve with lemon wedges. Enjoy this shrimp over hot cooked pasta or rice.

Garlic and Greens Soup

Serves 2-4
  • 1 tablespoon Pure Indian Foods Turmeric Superghee
  • 1 tablespoon Pure Indian Foods Grassfed Organic Ghee
  • 1 bunch dark leafy greens
  • 1/2 yellow onion
  • 1 cup couscous
  • 2 sweet potatoes
  • 2 tablespoons tamari
  • 5 cloves garlic
  • 1/4 teaspoon cayenne powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground pepper

De-stem the greens into bite-size pieces, and chop the stems. Peeling and mince the garlic, peel and cube the sweet potatoes, and chop the 1/2 onion. Heat the Turmeric Superghee and ghee over medium high heat in a pot. Add the chopped onion and tamari and cook until softened, stirring frequently. Stir in the garlic and cayenne, and allow to cook until fragrant. Add in 4 cups of water, the sweet potato cubes, and the chopped stems and bring everything to a boil. Once the pot is boiling, lower the heat, cover, and simmer until the potatoes are cooked through, about 25 minutes. Remove the pot from heat and stir in the greens. Cover the pot for a few minutes to allow the greens to wilt. Add the apple cider vinegar, and ground pepper, and salt to taste.

Watch these two talented herbalists talk about why turmeric, ginger and black pepper infused in fat (ghee) makes so much sense.