Ghee, also known as clarified butter, is a staple food item of India, used extensively in Ayurveda, India’s ancient natural healing system. It is considered a vital food and is highly respected for its medicinal and rejuvenating properties. It is the most healthful butter one can eat, especially if made from a good quality organic butter.
Only local raw butter or cream (used to make butter) from grass-fed cows can compete with ghee. If you can locate these raw treasures, then do not hesitate to keep them raw and enjoy! When making ghee these raw sources are your best possible ingredients.In general, butter is not recommended unless it’s local and raw or clarified (ghee). If you do not have access to a raw local dairy, then clarifying butter is definitely your best option as it transforms typically “unhealthy” butter into one that is healthy. Quality butter is a must when making ghee–unsalted organic butter at a minimum is recommended. Remember, always unsalted.
Benefits of Ghee
- Aids digestion by increasing digestive fire (called agni in Ayurveda)
- Alleviates colitis and peptic ulcers
- It is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Therefore, it is great for cooking with spices and herbs as it carries their healing properties deep into the tissues. It is a great base for use in healing salves, ointments, and is commonly used as massage oil in Ayurveda
- Moisturizes dry skin, often used on lips, face, and scalp
- Improves memory, understanding and intelligence
- Lubricates connective tissues and aids healing of wounds
- Alleviates blood disorders and aids detoxification
- Casein- and Lactose- tolerant for most people (only trace amounts, if any)
- Less mucous forming than typical butter
- Tolerates heat well-suitable for cooking, frying and sauteing, with a smoke point of 325°F – 375°F
