I came across the wonders of ghee when I first started out by myself personal search for optimal digestive wellness. I have already been deploying it now for approximately five years and because long shelf life, nutritional benefits and amazing culinary flexibility, it’s almost totally replaced the utilization of butter and a number of other cooking oils within my home.
People in the West may be less knowledgeable about ghee and its wonderful nutritional profile because it originated in South Asia. Ghee has been an important staple in Indian cuisine for centuries and in Asian cultures it is renowned for the healing qualities. cultured organic ghee is not just necessary for the human body but also for the mind. It is recognized as one of the principle foods for protecting and nourishing the health of skin, as well as maintaining good digestion and mental clarity.
Nutritional composition and highlights
Ghee contains a variety of both saturated and unsaturated fats and includes short-chained fats rendering it easy to digest. It is incredibly rich in butyric acid, a short-chain fatty acid that is beneficial in aiding to maintain the health of the cells that line the gastrointestinal tract. Ghee can also be rich in antioxidants, contains conjugated linoleic acid and can also be a great source of fat soluble vitamins A, D, E and K.
3 Tips on the best way to select a high quality Ghee:
Ghee is easily available in most supermarkets and health food stores now, nevertheless the question is, how will you start selecting one that is high quality? Here are several tips that I believe are fundamental when selecting a high quality ghee.
1. Be sure you read the label and learn the next:
- Where’s it produced – Could it be an area organic dairy farm?
- Have the cow’s been grass fed?
- Have they been treated with tender loving care?
- Has the butter been traditionally churned and can it be certified organic?
- Is there any ingredients added – colours, flavours and preservatives etc?
2. Involve your senses when making your option:
- What does it smell like – does it have a wealthy, sweet nutty aroma?
- What’s the texture like – can it be blissfully creamy with a small grainy texture?
- What’s the colour like – Could it be an attractive rich golden colour?
- What does it taste like – Could it be bursting with flavour?
3. What’s the packaging like:
Ghee should be packaged in glass jars to ensure that there are no nasty chemicals from plastics or cans leaching in to the ghee from the packaging.
For me dairy products which were produced from animals that graze on organic green pastures should often be the consumer’s priority, because the nutrient profile and health advantages of such goods are far superior then the ones that are not.
Ghee is composed almost entirely of fat, therefore it doesn’t require any refrigeration. It also has a considerably longer shelf life than butter. It is better stored at room temperature in a cool, dark place from direct heat and light. Once opened it usually has a shelf life of around 12 months. A vessel of ghee is lucky to last around 3-4 weeks within my house.
Cooking with ghee:
Ghee is primarily used as a cooking fat. It posseses an very high smoke point (around 480 degree F), rendering it a fantastic selection for frying with because it doesn’t burn easily. Furthermore, ghee is incredibly versatile – more so than you most likely realise. I utilize it regularly for the next:
- roasting spuds and other root vegetables like parsnips and beets
- whipping up the odd curry
- a butter substitute when baking cakes
- drizzling over popcorn
- mixing with garlic and parsley to produce gluten free garlic bread
- sautéing vegetables
- making scrambled eggs
- and even spreading on my toast when I’ve run out of butter!
How is our ghee made?
Our Ghee is made of small batches of traditionally churned quality English butter and cooked slowly for 6 – 8 hours to rid it of any impurities. This results in a pure ghee with a wonderful fragrance and colour. There are no added flavourings, preservative or colourings.
Is ghee lactose and caseine free?
I have come to the conclusion that ghee may or might not be ideal for individuals who’re lactose and casein intolerant. I involve some friends that are fine with it and others that cannot tolerate it at all. Individuals must determine for themselves if ghee is actually ideal for them or not. A lot of the lactose and casein is removed throughout the manufacturing process however it is possible that tiny amounts can always stay in some commercially produced products. Therefore individuals who’re incredibly sensitive may react when eating ghee and should therefore probably avoid it. If you are a highly sensitive to milk proteins and experience digestive upset and respiratory problems then you definitely need to decide on a ghee that has had all the milk solids removed or better yet it is probably best to produce your own.