Made from buffaloes at the Murah farm in Thailand. The buffalos are kept in a natural, pesticide free environment and fed with natural foods.
Ghee is the Sanskrit word for clarified butter. Ghee has quite a long history and has been used in Indian cooking for many thousands of years. It is composed primarily of saturated fat and made by melting and simmering unsalted butter in a vessel. Ghee has been used for over 2,000 years in Ayurveda. It can withstand the high heat in baking and is a great way to preserve butter.
According to Ayurveda the usage of Ghee is a vital food for healthy skin, mental clarity and digestion. It is used in Indian medicinal practice to help with ulcers, constipation and the promotion of healthy eyes and skin. It is said to be good for increasing memory and is said to balance to the mind and enhance brain function.
Ghee can be used for the treatment of burns and blisters.
Ghee is a safer alternative for those who are lactose intolerant.
Ghee is an easily digestible source of saturated fat that contains no Tran’s fats or hydrogenated fats.
Ghee contains butyric acid which is said to have anti-cancer and anti-viral properties.
Ghee contains conjugated linolenic acid which is helpful in losing weight, especially belly fat, and has been known to slow the progress of some types of cancer and heart disease. However, it is advised to use it on moderate quantities.
Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods and strengthens the immune system.