Ghee, known as Ghṛita in Sanskrit, is clarified butter that originated in ancient India. It’s made by heating white unsalted butter until clear golden liquid simmers, as moisture evaporates separating the sugar and protein to sink at the bottom. The liquid is strained and stored in a clean jar.
Mentioned in the Rigveda and the Mahabharata, ghee in India is considered pure and sacred. Also considered auspicious, it symbolises abundance and prosperity. In the past, even the vessel of ghee was touched only after washing hands even if you were engaged in the process of cooking.
According to the Vedas, ghee should be prepared on Purnima (the full moon) because on this day the qualities of milk and butter are energised.
- Beneficial in treating burns, hyperacidity, malabsorption, epilepsy, tastelessness, chronic fever, headaches, it also lubricates connective tissues and promotes flexibility.
- Ghee is used for topical application and is used as a massage base for pitta type skin.
- Ghee mixed with honey is recommended for application on wounds and blisters.
- It balances hormones, consists of fat-soluble vitamins and is rich in Omega-3 fatty acid.
- It keeps the body warm. Therefore, it is traditionally used in many winter recipes.
- A good source of energy, ghee has antimicrobial and anti-fungal properties. It is an essential part of the diet of nursing mothers all over India.
- Ghee consists of good fat and helps in pulling fat soluble toxins from the cells.
- It is known as an Ayurvedic cure for nervous system disorders.