“From ghee flows the sustenance of all the worlds”
Over the past decade the use and benefits of ghee have spread rapidly throughout the globe. Since its birth ghee has been seen as sacred, a gift, an offering.
Ghee comes from the Sanskrit word meaning “sprinkled,” which means that the milk fat is rendered from the butter to separate the milk solids and water. During the long, slow, and careful clarification process all the moisture, milk solids and impurities are removed. Ghee is essentially a form of clarified butter.
Ghee is the crown jewel that joins Ayurvedic medicine and Indian cooking. It is a delicate, aromatic substance that is solid at room temperature and melts into a liquid as it warms, ghee is made by boiling off the milk solids from unsalted butter, leaving only the golden oil behind. Hence often referred to as liquid gold.
Around the world ghee is a premium cooking oil, celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognises ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat.