Depending on your culture, ghee may already be a staple in your baking and cooking, or you may not be sure you’re even saying it right. If you’re in the latter group, then don’t worry, we’ll get you up to speed. Ghee is a clarified butter that is commonly used in South and Middle Eastern cooking. It’s also used in traditional medicines and even religious ceremonies. The Hindu creation story says that Purusha, the first man, rubbed his hands together, made ghee and then poured it onto a fire to make other creatures. Now that’s one holy food!
The reason you’re likely seeing ghee in North American grocery stores now is the same reason many other traditional foods are gaining popularity; the world is getting smaller and we’re hearing more about the benefits these foods have on our diets.
Ghee is made from grass-fed butter. Which, unfortunately, is now a thing after learning that in the past 50 years the animals we eat are not being fed the foods they would naturally consume. This butter is then heated up and simmered longer than clarified butter, resulting in a ghee that is full of fat-soluble vitamins and fatty acids. Many people who discover ghee for the first time rave about its rich nutty flavour and depth.
Milk solids are strained out of the clarified butter in the process of making ghee so it is lactose- and casein-free.
Ghee has been promoted as helping you digest proteins more easily while giving you a boost of fat-soluble vitamins while seemingly not affecting cholesterol levels. Modern research into the benefits of ghee have confirmed including reducing the symptoms of psoriasis, improving memory, increasing the speed of wound recovery, and even reducing the risk of coronary heart disease in men. Another study showed that it helps our bodies remove carcinogens from our systems.
Ghee contains vitamin K2 which is great for healthy bones and butyric acid, which is found in all dairy products including ghee, aids with digestion and supports a healthy colon. Ghee still is a fat, so consume it in moderation!
Chefs (even home-chefs) are raving about ghee because of its rich flavour, high smoke point, and buttery taste. Plus it’s more shelf stable than traditional butter, even in warmer weather. Try cooking up some traditional Rabri, Basmati Pilaf, Bombay Potatoes, or Chana Gosht.
Ghee can even be used as a moisturizer or hair conditioner like coconut oil.
Looking for more recipes? Read our blog post ‘8 Delicious Spirulina Recipes You Need to Try Right Now‘ next!