Ghee, traditionally used in India, is an ideal butter to cook with due to its ability to withstand high amounts of heat without burning. In addition, it's loaded with natural vitamins.
Ingredients: Clarified butter.
This Ghee is from grassfed cows and has a rich, sweet and deliciously nutty flavor. Ghee is another name for clarified butter (the lactose and protein named casein have been removed). A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe. It's is ideal for high temperature cooking since it has a high smoke point (~400°F). It may also be suitable for Kosher cooking since the dairy has been removed. Ghee contains healthy fat soluble vitamins like vitamin A, D, and K2 which help the absorption of nutrients in foods and are essential for good health.
Why is Grassfeed Ghee better?
More Conjugated Linoleic Acid (CLA):
Pasture-grazed cows have more CLA in their milk than grain fed cows and lab tests show our ghee has more CLA than plain butter. CLA is an antioxidant and essential fatty acid that has been getting a lot of attention lately. In animal studies, it reportedly exhibits anticarcinogenic and other beneficial physiological effects.
Ratio of Omega-6 and Omega-3 Fats
Research indicates that if the ratio of Omega-6/Omega-3 in your food exceeds 4:1 then it may not be good for you. This ratio is around 3:1 for grass-fed animals and over 20:1 for grain-fed animals, since grass is rich in Omega-3 and grains have higher Omega-6. So eating more grass-fed products helps you maintain the right balance of Omega-6 and Omega-3 fatty acids.
Ghee is one of the best oils for cooking. It has a very high smoke point (~400°F) and its chemical structure does not change at high heat. When you cook with ghee, there is no hissing, popping or splattering. It produces sweet aroma when heated. You use less than half of other oils and it enhances the flavor of food.
Dr. Weston A Price’s Research
A nutrition pioneer, Dr. Weston A. Price, felt strongly that there were tremendous health benefits of taking deep-yellow butter oil (particularly when obtained from the milk of cows feeding on rapidly growing pasture), especially when taken with cod liver oil. He documented his findings in book Nutrition and Physical Degeneration.
No Harmful Trans Fats
Ghee does not contain harmful trans fats or hydrogenated oils which can cause heart disease and many other serious health problems.
Ghee vs. Butter
Ghee does not contain milk solids and it is very stable at high heat. Because of its high smoke point (~400 °F), it is considered one of the best oils for baking, sautéing and deep fat frying. When you sauté with butter, the milk solids precipitate to the bottom of the pan and they can burn causing an unpleasant odor, appearance and taste. When you sauté and fry with ghee, there is no hissing, popping or splattering. It also has a sweet aroma and actually becomes richer in flavor as well.
On the other hand, vegetable oils burn when cooked. Traditional cooking oils in all cultures have been ghee, coconut oil, or lard. The saturated fats hold up under heating, and ghee has been used for thousands of years. Proper use of food is a cultural achievement that takes thousands of years to perfect, whereas medical science changes its ideas of what is important every couple of decades.
Casein- and Lactose-Free
During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Please discuss this with your doctor if you have any concerns about triggering an allergic response. We work hard to bring a very pure ghee to you!.
A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year.