How to choose a good quality organic Ghee

I discovered the wonders of ghee when I began my own personal quest for optimal digestive comfort. I have been using it for about five years now, and due to its long shelf life, nutritional benefits, and incredible culinary flexibility, it has almost completely replaced the use of butter and many other cooking oils in my household.

historical routes

People in the West may be less familiar with ghee and its wonderful nutritional profile, since it originated in South Asia. Ghee has been an important staple in Indian cuisine for centuries and is famous in Asian cultures for its healing qualities. Ghee is not only beneficial for the body but also for the mind. It is considered one of the main foods to protect and nourish the health of the skin, in addition to maintaining good digestion and mental clarity.

Nutritional composition and highlights.

Ghee contains a combination of saturated and unsaturated fats and includes short-chain fats that aid digestion. It is incredibly rich in butyric acid, a short-chain fatty acid that is beneficial in helping to maintain the health of the cells lining the gastrointestinal tract. Ghee is also rich in antioxidants, contains conjugated linoleic acid, and is also a great source of fat-soluble vitamins A, D, E, and K.

3 Tips on How to Select a Good Quality Ghee:

Ghee is available in most supermarkets and health food stores now, however, the question is, how do you go about selecting one that is of good quality? Below are some tips that I think are essential when selecting a good quality ghee.

1. Be sure to read the label and find out the following:

• Where is it produced? Is it a local organic dairy farm?
• Has the cow been grass fed?
• Have they been treated with tender love?
• Has the butter been traditionally churned and is it certified organic?
• Are other ingredients added: colors, flavors and preservatives, etc.?

2. Involve your senses when choosing:

• What does it smell like? Does it have a rich, sweet, nutty aroma?
• How is the texture? Is it wonderfully creamy with a slightly grainy texture?
• How is the colour? Is it a beautiful deep gold color?
• What does it taste like? Is it full of flavor?

3. How is the packing?

The ghee should be packed in glass jars to ensure there are no nasty chemicals from plastics or cans seeping into the ghee from the packaging.

In my opinion, dairy products produced from animals grazing on organic green pastures should always be the consumer’s priority, as the nutrient profile and health benefits of such products are far superior to those that are not. .

Storage

Ghee is made up almost entirely of fat, therefore it does not require refrigeration. It also has a much longer shelf life than butter. It is best to store it at room temperature in a cool, dark place, away from direct heat and light. Once opened it usually has a shelf life of about 12 months. A jar of ghee is lucky to last around 3-4 weeks in my house.

Cook with butter:

Ghee is mainly used as a cooking fat. It has an extremely high smoke point (around 480 degrees F), making it a great choice for frying since it doesn’t burn easily. Plus, ghee is incredibly versatile, more than you probably realize. I use it regularly for the following:

• baked potatoes and other root vegetables such as parsnips and beets
• whipping up the strange curry
• a substitute for butter when baking cakes
• drizzling on popcorn
• mix with garlic and parsley to make gluten free garlic bread
• sauteed vegetables
• make scrambled eggs
• and even spread on my toast when I’ve run out of butter!

How is our ghee made?

Our Ghee is made from small batches of traditionally churned quality English butter and is slowly cooked for 6-8 hours to remove any impurities. This results in a pure ghee with a lovely fragrance and colour. There are no added flavorings, preservatives or colorings.

Is the ghee lactose and casein free?

I have come to the conclusion that ghee may or may not be suitable for people who are lactose and casein intolerant. I have some friends who are fine with it and others who don’t tolerate it at all. People have to determine for themselves whether ghee is really suitable for them or not. Most of the lactose and casein are removed during the manufacturing process; however, trace amounts may still remain in some commercially produced products. So people who are incredibly sensitive can react to eating ghee and should therefore probably avoid it. If you are very sensitive to milk proteins and experience digestive discomfort and respiratory problems, then you should choose a ghee that has had most of the milk solids removed, or better yet, it’s probably best to make your own.

Making your own ghee is easy. I’ve done this a few times and it worked amazingly well. It can be quite a long process, so you really need to be in the mood, and also be prepared to stay indoors for several hours.

Organic ghee or clarified butter produced fresh from free-range, grass-fed cows

Organic Ghee or clarified butter has been recognized and highly valued by Ayurveda, the ancient medical science of India. Situated at the top of the list of fatty foods, Ghee is considered an essential part of a balanced diet.