Ghee is a cooking fat and is made from butter. There are many different types of ghee - they differ in taste and consistency. Ghee is made by removing water and in most cases has a high fat content (at least 80%). Ghee is a popular food in the Ayurvedic diet and can also be used in combination with Ayurvedic herbs such as Ashwagandha , Shatavari , Tulsi , Triphala and Brahmi .
Ghee may only be called ghee under certain conditions
The EU has defined the EU clarified butter regulation as of when clarified butter can be called ghee. This describes the desi method, in which as much butter as possible is collected, heated in an iron pot and the foam that is created is skimmed off. The manufacturer can also have a significant influence on the taste by using different levels of heat. Since most ghee products are produced in the same way, ghee always tastes very similar.
The original process for making ghee
In Ayurveda, ghee is actually only recommended when boiled. This means that there are some differences, including in terms of taste. In the boiling process, the butter is not left to sour at first but is heated directly. The boiling foam is then skimmed off - depending on the manufacturer - or not.
What effect is ghee supposed to have?
The ancient Indian health system Ayurveda attributes a number of health benefits to ghee. Ghee is also worth trying externally, especially for skin irritations. This effect is probably due to the high fat content, which moisturizes the skin. The internal effects of ghee are not proven in modern medicine - but ancient Indian medicine points to beneficial results in connection with the doshas.
