Ghee is clarified butter which means it’s basically butter with the milk solids removed. It is often used in making Indian food.
Ghee is sweet in taste and has a cooling potency. It is anti-aging, nourishing, rejuvenating, good for the eyes, kindles agni, improves digestion, enhances memory, intellect, stamina, immune system and promotes longevity.
Ghee can be used for long, slow frying, for it does not burn quickly as butter would, and it keeps well at room temperature for months in tropical kitchens.
As it turns from butter into ghee, its flavor is transformed to toasted nutty heights, enhancing the dishes in which it is used.
Chemically, ghee is a complex lipid consisting of mixed, FFAs, phospholipids, sterols, sterol esters, soluble vitamins, carbonyls, hydrocarbons, carotenoids, small amounts od charred casein and traces so calcium, phosphorus, iron and zinc.
Ghee
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