Ayurvedic Ghee
Ghee is the Sanskrit term for clarified butter. And although it is made from butter, it has completely different properties – for example, it does not contain lactose.
The quality and taste of ghee is a reflection of the quality of the butter from which it is made. Thanks to a well-established process, quality ghee becomes a pure butterfat with versatile uses. Its taste is unique, with a slightly nutty aroma.
Ghee from Maharishi Ayurveda boasts of organic quality. It does not contain lactose, gluten or any added ingredients.
In Ayurveda, ghee is considered the elixir of life because of its rejuvenating and regenerative properties. Ghee strengthens the body’s metabolism and immunity. According to Ayurvedic observations and scientific research, it lowers cholesterol levels. It helps in detoxification as it binds fat-soluble poisons in the body and carries them out of the body. Ghee contains vitamins A, D, E, K and a variety of minerals. It significantly supports the liver, digestive tract and helps nourish nervous tissue.
Ayurveda considers ghee to be an essential food for a healthy appearance, mental balance and good digestion. It can be used internally and externally, as it is a staple in Ayurvedic skin care preparations and is a great first aid for mild burns or minor injuries.
Ghee is so-called tridoshic, balancing the doshas in the body – Vata (the dosha that affects the mobility of the body and mind) and Pitta (the one that controls heat and metabolism), and is also acceptable in restraint for Kapha. It increases Ojas and Rasa (fluids).
Instructions
Ghee is suitable for stewing vegetables, as a base for soups, sauces, for spreading on pancakes or toast. It is excellent for frying. Ghee adds a delicious and unique flavour to all dishes. It does not burn in the pan as it resists high temperatures. Compared to some oils or butters, it sizzles less when fried. Unlike traditional butter cubes, ghee does not need to be refrigerated and does not turn yellow.
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