Ghee, also known as clarified butter, is a type of clarified butter that is commonly used in Indian cuisine and Ayurvedic medicine. It has been consumed for thousands of years and is considered to have numerous health benefits. Ghee is made by heating butter until the water evaporates and the milk solids separate from the fat. The remaining liquid is then strained to create a clear, golden liquid known as ghee.
One of the main benefits of ghee is its high smoke point, which makes it ideal for cooking at high temperatures without burning or producing harmful compounds. It is also rich in fat-soluble vitamins like A, E, and K, as well as butyric acid, a short-chain fatty acid that is believed to have anti-inflammatory and gut-healing properties. Ghee is also lactose-free and can be consumed by individuals with dairy sensitivities.
In addition to its health benefits, ghee is prized for its rich, nutty flavor and aroma. It is commonly used in traditional Indian dishes like curries, dals, and biryanis, as well as in desserts like halwa and laddoos. Ghee is also used in Ayurvedic medicine for its healing properties, and is believed to promote digestion, boost immunity, and nourish the body. Overall, ghee is a versatile and nutritious ingredient that has been cherished for centuries for its unique taste and health benefits.