Ghee which was found back in 1500-500 BCE in India. Ghee is clarified butter, or also known as butter which has been simmered and strained to remove all water. Clarified butter has uncooked milk solids, yielding a product with a very clean, sweet flavor. In comparison, ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. It is shelf-stable, with a high smoke point and deeply nutty flavor.
Ghee has played a key role in Ayurveda for centuries, where it’s prized for its anti-inflammatory, digestive, and therapeutic properties. Ghee also has really been exposed to modern diets because of their exceptional nutritional value such as Ketogenic, Paleolithic and AIP diet. Ghee was also claimed to be as superfood where it get along with any meals and directly increase the nutritional value of them. Of course, there’s always strict instructions to follow. Ghee was also well known as ‘Liquid Gold’, and ‘Sacred Fat’. Continue to read on the next blogs, to see what miracles can the ghee contribute to our health and body.