I discovered the wonders of ghee when I first started out by myself personal search for optimal digestive wellness. I have now been using it now for about five years and because of its long shelf life, nutritional benefits and amazing culinary flexibility, it has almost totally replaced the utilization of butter and a great many other cooking oils in my own home.
People in the West may be less familiar with ghee and its wonderful nutritional profile since it originated in South Asia. Ghee has been an essential staple in Indian cuisine for centuries and in Asian cultures it is renowned for the healing qualities. Ghee is not only necessary for your body but additionally for the mind. It is recognized as one of the principle foods for protecting and nourishing the fitness of the skin, along with 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 which makes it an easy task to digest. It is incredibly abundant with butyric acid, a short-chain fatty acid that’s beneficial in assisting to keep the fitness of the cells that line the gastrointestinal tract. cultured ghee can also be abundant with antioxidants, contains conjugated linoleic acid and can also be a good source of fat soluble vitamins A, D, E and K.
3 Tips on the best way to select a good quality Ghee:
Ghee is readily available in many supermarkets and health food stores now, however the question is, how will you start selecting one that’s good quality? Here are several tips that I believe are fundamental when selecting a good quality ghee.
1. Ensure you see the label and learn these:
- Where’s it produced – Could it be a nearby 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 is it certified organic?
- Is there any ingredients added – colours, flavours and preservatives etc?
2. Involve your senses when coming up with your choice:
- What does it smell like – does it have a rich, sweet nutty aroma?
- What’s the texture like – is it blissfully creamy with a slight grainy texture?
- What’s the color like – Could it be a lovely rich golden colour?
- What does it taste like – Could it be bursting with flavour?
3. What’s the packaging like:
Ghee ought to be packaged in glass jars to ensure you can find no nasty chemicals from plastics or cans leaching to the ghee from the packaging.
For me dairy food which were produced from animals that graze on organic green pastures should always be the consumer’s priority, while the nutrient profile and health great things about such products are far superior then those who 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 most beneficial stored at room temperature in an awesome, 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 in my own house.
Cooking with ghee:
Ghee is primarily used as a cooking fat. It comes with an extremely high smoke point (around 480 degree F), which makes it a fantastic selection for frying with since it doesn’t burn easily. Furthermore, ghee is incredibly versatile – more so than you probably realise. I put it to use regularly for these:
- 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 an attractive fragrance and colour. There are no added flavourings, preservative or colourings.
Is ghee lactose and caseine free?
I have come to in conclusion that ghee may or may not be suitable for individuals who’re lactose and casein intolerant. I have some friends that are fine with it and others that cannot tolerate it at all. Individuals must determine for themselves if ghee is obviously suitable for them or not. All the lactose and casein is removed through the manufacturing process however it is possible that tiny amounts may still stay static in some commercially produced products. Therefore individuals who’re incredibly sensitive may react when eating ghee and should therefore probably avoid it. If you should be a highly sensitive to milk proteins and experience digestive upset and respiratory problems then you need to decide on a ghee that has had all the milk solids removed or better still it is probably best to produce your own.