Butter ghee is made by slowly simmering butter to remove water content and milk solids, leaving behind pure butterfat. This process enhances its natural flavour, giving it a toasted, slightly caramelised aroma. Ghee is deeply rooted in Ayurvedic traditions, where it is believed to support digestion, boost immunity, and nourish the body.

Unlike regular butter, ghee does not require refrigeration due to its low moisture content, making it a long-lasting pantry essential. Its high smoke point (approximately 250°C) makes it ideal for frying and sautéing without burning. Additionally, ghee enhances the taste of curries, lentil dishes, grilled meats, and even baked goods.

How to Use Butter Ghee

• Cooking & Frying: Use ghee instead of oil or butter for a rich flavour when frying vegetables, meats, or making omelettes.
• Baking Substitute: Replace butter with ghee in biscuits, cakes, and pastry for a more pronounced, buttery taste.
• Spreading & Drizzling: Spread on warm toast or naan bread, or drizzle over rice and roasted vegetables for extra indulgence.
• Traditional Use: Perfect for making authentic Indian dishes such as biryanis, dal, and chapatis.

Information

• Ayurvedic Benefits: In Ayurvedic medicine, ghee is revered for its digestive benefits, said to promote gut health and improve nutrient absorption.
• Lactose-Free Alternative: Since ghee has had milk solids removed, it is often suitable for those with lactose intolerance.
• Shelf Stability: Due to its purity, ghee has a long shelf life and can be stored at room temperature for months without spoiling.