To some it’s known as clarified butter, to others it’s the golden elixir of healing – ghee is a staple ingredient in Indian cooking and Ayurvedic healing known for its versatility, great taste, and many health benefits. It’s derived from butter through a process of cooking off its milk solids until it becomes an easily digestible, healthier alternative to butter and oil, and it can be used for cooking or as an ingredient to add flavor and richness to foods such as kitchari.

Cooking benefits

Excellent cooking oil – Since ghee doesn’t start smoking until it’s heated to 375 degrees Fahrenheit, it will neither burn nor splatter easily. Its chemical structure also remains more stable than other oils when heated.

Stores well – Thanks to its low moisture content, ghee can go weeks without refrigeration. It can last up to six months in the fridge or one year in the freezer, according to the Ayurvedic Institute. Continue reading →