Ghee is clarified butter—a lactose-free, shelf-stable, high-heat cooking oil with origins in ancient India. To make our ghee, we begin with butter that comes from healthy, happy Jersey cows in Western Massachusetts. We slowly simmer the butter, removing the moisture, the milk solids, and the impurities. What remains is a pure premium cooking oil: the clarified essence of butter. Our ghee has a rich, sweet, slightly nutty flavor.
What’s the difference between ghee and butter?
Ghee’s high smoke point makes it the ideal oil for high-heat cooking. Ghee can tolerate heat up to 485 degrees Fahrenheit, compared with butter and coconut oil which both burn at 350 degrees. Since all of the milk solids have been removed, ghee is lactose and casein free, making it a healthy option for those with dairy sensitivities. Finally, ghee does not have to be refrigerated. It’s shelf stable for up to six months and can last up to a year if kept in the fridge.
What are the benefits of ghee?
Ghee is the superfood of India. Since ancient times, this sacred cooking oil has been celebrated for its taste, nutritional benefits, and healing properties. According to Ayurveda, India’s 5,000-year-old medicinal science, ghee is the best oil for the human body. It stimulates digestion, aids the absorption of nutrients, and reduces inflammation, especially in the gut. Ghee lubricates joints, optimizes skin and eye health, and has an alkalizing effect on the entire body. Western medicine increasingly recognizes the many health benefits of ghee:
Contains full-spectrum short, medium, and long-chain fatty acids
Contains omega-3 and omega-9 essential fatty acids
Contains vitamins A, D, E and K
One of the highest natural sources conjugated linoleic acid (CLA)
Contains 9 phenolic antioxidants, as well as numerous other minerals.