It’s funny that for something that has been used in both cooking and medicinal remedies for hundreds of years, when I mention ghee as an ingredient, most people have never heard of it before!
Known for its longevity qualities, Ghee has been traditionally used in India’s ancient Ayurvedic cuisine, as well as for ceremonial and medicinal purposes, for centuries. Ghee is a type of clarified butter (from cow or buffalo milk), made by using a very slow clarification process that removes all moisture, impurities and milk solids. It has been commonly used to aid digestion and promote gut health, increase energy and sexual vitality, promote healthy skin and eyes, and to both alkalise the blood and lubricate joints.
Ghee is comprised of full spectrum short, medium and long chain fatty acids (both unsaturated & saturated), and contains both 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. Ghee is able to pass through the lipid membranes of cells, giving it the ability to deliver vitamins and minerals from the food it is prepared with deep into the body for maximum absorption. It also causes secretions and liquification in the bodily tissues (dhatus), that dissolve and absorb waste and toxins (ama), carrying them through the intestinal tract for expulsion.
It is great for dairy allergy sufferers, as you can substitute butter with ghee and use it in baking, cooking and frying (anything really). It is a good substitute for oil when shallow frying as it has a very high smoking point of 250 degrees Celsius – so unlike many oils, you can cook at a very high heat and it will not break down into free radicals and burn easily.
Ghee is nourishing, healing, supportive of the body’s (dosha) health and immune systems .. and best of all, tastes delicious!!
Here is a link to my delicious Ghee mayonnaise recipe: Ghee Mayonnaise
