Ghee

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Ghee (clarified butter)
Nutritional value per 1 tablespoon
Energy

469 kJ (112 kcal)

Fat

12.73 g

Saturated

7.926 g

Monounsaturated

3.678 g

Polyunsaturated

0.473 g

Protein

0.04 g

Minerals

Potassium

(0%)
1 mg

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations

for adults.

Ghee
Ghee is a class of clarified butter that is originated in ancient India and is commonly used in
South Asian cuisines, traditional medicine, and religious rituals.

Contents
[hide]

1 Description

2 In Hinduism

3 Culinary uses

4 Clarified butter vs. ghee

5 Traditional medicine

6 Nutrition

7 Outside the Indian Subcontinent

8 Etymology and other names

9 Market

10 See also

11 References

12 External links

Description[edit]

Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid
residue.[1] Spices can be added for flavor.[2] The texture, color, and taste of ghee depend on the
quality of the butter, source of the milk used in the process and the duration of the boiling.

In Hinduism[edit]

1 Litre can of Cow Ghee

Traditionally, ghee [Sanskrit: go-ghrta]
is always made from the milk of cows, which
are considered sacred, and it is a sacred requirement in Vedic yaja and homa (fire
sacrifices), through the medium of Agni (fire) to offer oblations to various deities. (See
Yajurveda).
Fire sacrifices have been performed dating back over 5,000 years. They are thought to be
auspicious for ceremonies such as marriage, funerals, etc. Ghee is also necessary in Vedic
worship of mrtis (divine deities), with aarti (offering of ghee lamp) called diy or dpa
(deep) and for Pacmrta
(Panchamruta) where ghee along with mishri (mishri is different
from sugar), honey, milk, and dah (curd) is used for bathing the deities on the appearance
day of Lord Krishna on Janmashtami, iva (Shiva) on Mah-ivartr (Maha Shivaratri).
There is a hymn to ghee.[3]
In the Mahabharata, the kaurava were born from pots of ghee.[4] Getting pure ghee to perform
sacred functions is difficult these days to the Hindu society as many large-scale producers
add salt.[citation needed]

Culinary uses[edit]

A dosa in India served with ghee

Ghee is widely used in Indian cuisine. All over India, rice is sometimes traditionally prepared
or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north
India, people sometimes dab roti with ghee. In Bengal (both West Bengal and Bangladesh)
and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with
lentils cooked in curry made from yogurt, cumin seeds, curry leaves, ghee, cornflour,
turmeric, garlic, and salt. Ghee is also used to prepare kadhi and used in Indian sweets such
as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in
restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee,
either during preparation or while serving. Ghee is an important part of Punjabi cuisine and
traditionally, the parathas, daals, and curries in Punjab often use ghee instead of oil, to make
them rich in taste. Different types of ghees are used in different types of cooking recipes; for
example, ghee made from cow's milk (Bengali: gaoa ghi) is traditionally served with
rice or roti or just a generous sprinkle over the top of a curry or daal (lentils), but for cooking
purposes, ghee made from buffalo's milk is used generally.
Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to
break down) is 250 C (482 F), which is well above typical cooking temperatures of around
200 C (392 F) and above that of most vegetable oils.[5]

Clarified butter vs. ghee[edit]

Ghee, although a type of clarified butter, differs slightly in its production. The process of
creating traditional clarified butter is complete once the water is evaporated and the fat
(clarified butter) is separated from the milk solids. However, the production of ghee includes
simmering the butter along with the milk solids so that they caramelize, which makes it nuttytasting and aromatic.[1][6][7][8]
According to Ayurveda, ghee is traditionally made in a way rather different than clarified
butter. To make real ghee, one must obtain raw milk, then boil it, let it cool to 110 F (43 C),
and add curd (Indian yogurt) cultures. After letting it set, covered at room temperature for
around 12 hours, the curd is then churned using ancient methods to obtain this specific type
of cultured butter. This butter is finally used to simmer into ghee. [9]

Traditional medicine[edit]
Ayurveda considers pure un-adulterated ghee to be sttvik or sattva-gun i (in the "mode of
goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines,
and is included under catuh mah sneha (the four main oils: ghrta,
taila, vas, and majj)
along with sesame oil, muscle fat, and bone marrow. Ghee is used preferentially for diseases

caused by Pitta Dosha. Many Ayurvedic formulations contain ghee, for example, Brhmi
ghrta,
Induknta ghrta,
Phala ghrta,
etc. Though eight types of ghee are mentioned in
Ayurvedic classics, ghee made of human breast milk and cow's ghee are claimed to be
excellent among them. Further, cow's ghee has medhya (intellect promoting) and rasyana
(vitalizing) properties. Ghee is also used in Ayurvedas for constipation and ulcers.[10]Vechur
cow Ghee produced using Vechur cows milk, is famous for its high medicinal values due to
the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the
health of convalescing people.[11]
In Sri Lankan indigenous medical traditions (Deshya Cikits), ghee is included in pas tel
(five oils: ghee, margosa oil, sesame oil, castor oil, and butter tree oil).

Nutrition[edit]
Ghee
Nutritional value per 100 g (3.5 oz)

Carbohydrates

0g

Fat

99.5 g

Saturated

61.9 g

Trans

4g

Monounsaturated

28.7 g

Polyunsaturated

3.7 g

Protein

0g

Vitamins
Vitamin A

3069 IU

(105%)

Vitamin E

15.7 mg

Other constituents
Cholesterol

256 mg

Fat percentage can vary.

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database

Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of
saturated fats; the nutrition facts label found on bottled cow's ghee produced in the United
States indicates 8 mg of cholesterol per teaspoon.
Indian restaurants and some households may use partially hydrogenated vegetable oil (also
known as vanaspati, dalda, or "vegetable ghee") in place of ghee because of its lower cost.
This "vegetable ghee" may contain trans fat. Trans fats have been shown to increase the risk
of coronary heart disease even more so than saturated fats.[12][13] The term shuddh ghee,
however, is not used in many regions as partially hydrogenated oils are marketed as pure
ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies
whenever a complaint is made.[14] Ghee is also sometimes called desi (country-made) ghee or
asli (genuine) ghee to distinguish it from "vegetable ghee".
A 15-year-old boy pulled from ruins 5 days after the powerful April 2015 Nepal earthquake
survived on nothing but two cans of ghee.[15]
Fats & fatty acids
Total fat
Saturated fat
Monounsaturated fat
Polyunsaturated fat
Trans fats
Omega-3 fatty acids

Amounts per 100 g of ghee[16]

99.5 g ( 153% DV)
61.9 g (310% DV)
28.7 g
3.7 g
4g
1447 mg

Omega-6 fatty acids

Other non-fat nutrients
Carbohydrates
Minerals
Cholesterol
Phytosterols
Vitamin A
Vitamin B, C, D
Vitamin E
Vitamin K

2247 mg
Amounts per 100 g of ghee
0
0
256 mg (85%DV)
0
3069 IU (61% DV)
0
2.8 mg (14% DV)
8.6 g (11% DV)

Outside the Indian Subcontinent[edit]

Fiji's Choice Ghee is one variety that is made outside the Indian Subcontinent, in Fiji.
Several communities outside the Indian

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What is Ghee?
In India, ghee has always been a sacred and celebrated symbol of auspiciousness,
nourishment and healing; especially in the daily rituals of cooking and worship.
Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal
qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential
part of a balanced diet, and considers it to be the best fat one can eat. Ghee is the very
essence of butter; the end result of a long, slow, careful clarification process that
removes all the moisture, milk solids and impurities. The absence of milk solids and
water in ghee make it completely shelf stable. Ghee has one of the highest flash points
(485F) which make this oil the best choice for high temperature cooking.
Ghee is comprised of full spectrum short, medium and long chain fatty acids, both
unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids
along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is
one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic antioxidants, as well as numerous other minerals are present in ghee.
Ghee is known as a substance that gives longevity, its elemental qualities balance the
aging characteristics by enriching the living body.
Ghee has been used for centuries as a digestive and elimination aid, for energy, sexual
vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.
The purity of ghee allows it to be deep penetrating and nourishing as it passes through
the lipid membranes of cells. For this reason, the vitamins and minerals from food
cooked in ghee will be drawn deep into the body where they impart the most benefit.
The assimilation of the nutrients increases when suspended in a ghee matrix. When you
add spices to ghee to cook with the flavor is carried deep into the food. Many herbal
preparations use ghee as the carrier oil because of these characteristics

Ancient Organics Ghee

We make Organic Artisan Ghee.
Ancient Organics Ghee is unlike any other you will find on the market today. We take
great care and consideration in the ingredient selection and preparation method. Our
uncompromising commitment to quality combined with obsessive attention to detail
allows for a unique hand-crafted ghee. Many of the strict protocols for authenticity are
integrated into our cooking process.

Cooking over an open flame means our batches are small (mass produced
ghee is made with steam in huge kettles).

Churned butter is critical to authentic ghee. Straus Family Creamery operates

two 1950s batch churns which are becoming increasingly rare in the butter
production industry.

Honoring the tradition of artisan ghee, our ghee is produced in a

peaceful and mantra-infused kitchen.

Our Full Moon ghee exemplifies the principles Ancient Organics was founded
on. It is thought that the influence of the bright and waxing moon amplifies the
elemental healing qualities and taste of ghee. This limited production ghee is only
available direct order.

We make our ghee from the unique dairy of Northern California. The native wildflowers
and sweet grasses of the coastal prairie provide a terroir unlike any other part of
America. We are committed to sourcing our dairy from the grass fed and pastured cows
of this region. We produce each and every month to highlight the changes in pasture as
reflected in the cows diet and celebrate the seasonal changes in the butter and
ultimately our ghee.

Straus Family Creamery

We have been working with Straus Family Creamery since the beginning of our company
and find their 100% Organic European-Style Sweet Cream Butter to be a supreme
example of what results from the best animal husbandry and creamery manufacturing
techniques. Straus Family Creamery became the first certified organic dairy and
creamery west of the Mississippi in 1994. Their butter has won the award for the Best
Butter in America and was named One of the Top Premium Butters in America by Food
and Wine Magazine. Straus Family Creamery butter has a very high butterfat content of
85%, indicative of their adherence to quality in the way in which they make their butter
and the balanced diet of their cows.
At the Straus family dairy they power their operation with electricity generated from
methane from cow manure and power their warehouse with electricity generated from
solar panels. They reuse 94% of the water from the creamery on the farm to generate
electricity and to irrigate fields. These are only two of many sustainability programs that
consumers directly support when enjoying Straus Family Creamery products. To learn
more, please visit www.strausfamilycreamery.com.
Learn more about Making Ghee & Our Process.

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Reviews
Twenty years of study and practice of Ayurveda have given me an appreciation of the
importance of healthy oils in a balanced diet. Every time I use Ancient Organics Ghee, I
can feel the difference in every spoonful, every jar. Life-force is golden, ancient, powerful
and healing.
Felicia Marie Tomasko
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