Traditional Organic Ghee 200gm – $18.90
How to use ghee:
Add ghee to your cooking, it is viewed as a superior cooking fat as it doesnt burn during cooking or digestion. According to Indian tadition, ghee, when fried with spices, takes on the properties of those spices and diffuses them throughout the food (yogavahi).
Herbs can be added to the ghee to enhance their healing effects
Some health benefits of Ghee according to Ayurveda
+ promotes learning and memory
+ anti aging
+ balances excess stomach acid
+ increases fertility
+ vitalising and rejuvenating
+ good for eye sight, complexion, voice and beauty
Quote from the Charaka Samhita
“Intake of ghee is prescribed for those whose bodily constitution is dominated by vata and pitta, who is suffering from diseases due to the vitiation by vata and pitta, those desirous of good eye sight, those suffering from phthisis and consumption, the old, children, the weak, those desirous of longevity, those desirous of strength, good complexion, voice, nourishment, progeny, tenderness, lustre, ojas, memory, intelligence, power of digestion, wisdom, proper functioning of sense organs and those afflicted with injuries due to burns, by weapons, poisons and fire” (Charaka Samhita Su 13/14; Ch Su 13/ 41-43).
How to make your own ghee
Preparing Ghee, from Diet and Nutrition: Himalayan Mountain Cookery (Himalayan Institue)
To make ghee, place one pound of unsalted butter in a saucepan until it boils; then lower the heat. When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off. Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off. As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown. Be careful this does not scorch and ruin the ghee. When all the water is evaporated, the sound of the cooking will change from one of boiling to one of frying, and the bubbling will stop. When only the clear, hissing oil and the golden sediment remain, the ghee is ready. At this point the temperature will begin to rise quickly so remove the pan from the heat, and let it sit for a moment. During this time, the hot fat will turn the sediment a little darker. Pour the ghee off into an earthenware, glass or metal container for use near the stove.
* 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦𝘴𝘦 𝘤𝘭𝘢𝘪𝘮𝘴 𝘩𝘢𝘷𝘦 𝘯𝘰𝘵 𝘣𝘦𝘦𝘯 𝘢𝘱𝘱𝘳𝘰𝘷𝘦𝘥 𝘣𝘺 𝘵𝘩𝘦 𝘛𝘎𝘈. 𝘛𝘩𝘦 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘱𝘳𝘰𝘷𝘪𝘥𝘦𝘥 𝘪𝘴 𝘯𝘰𝘵 𝘮𝘦𝘢𝘯𝘵 𝘵𝘰 𝘣𝘦 𝘶𝘴𝘦𝘥 𝘵𝘰 𝘥𝘪𝘢𝘨𝘯𝘰𝘴𝘦 𝘰𝘳 𝘵𝘳𝘦𝘢𝘵 𝘢𝘯𝘺𝘰𝘯𝘦 𝘢𝘯𝘥 𝘴𝘩𝘰𝘶𝘭𝘥 𝘯𝘰𝘵 𝘣𝘦 𝘵𝘢𝘬𝘦𝘯 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘤𝘰𝘯𝘴𝘶𝘭𝘵𝘢𝘵𝘪𝘰𝘯 𝘸𝘪𝘵𝘩 𝘢𝘯 𝘈𝘺𝘶𝘳𝘷𝘦𝘥𝘪𝘤 𝘱𝘩𝘺𝘴𝘪𝘤𝘪𝘢𝘯. 𝘞𝘦 𝘥𝘰 𝘯𝘰𝘵 𝘨𝘶𝘢𝘳𝘢𝘯𝘵𝘦𝘦 𝘢𝘯𝘥 𝘢𝘴𝘴𝘶𝘮𝘦 𝘯𝘰 𝘭𝘦𝘨𝘢𝘭 𝘭𝘪𝘢𝘣𝘪𝘭𝘪𝘵𝘺 𝘰𝘳 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘢𝘤𝘤𝘶𝘳𝘢𝘤𝘺, 𝘤𝘶𝘳𝘳𝘦𝘯𝘤𝘺 𝘰𝘳 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘯𝘦𝘴𝘴 𝘰𝘧 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦𝘴𝘦 𝘮𝘢𝘵𝘦𝘳𝘪𝘢𝘭𝘴.
