I ran across the wonders of ghee when I first began out by myself personal quest for optimal digestive wellness. I have already been deploying it now for around five years and because 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 might be less knowledgeable about ghee and its wonderful nutritional profile because it originated in South Asia. Ghee has been a significant staple in Indian cuisine for centuries and in Asian cultures it is renowned because of its healing qualities. Ghee is not merely very theraputic for your body but in addition for the mind. It is considered one of many principle foods for protecting and nourishing the health of 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 making it easy to digest. It is incredibly abundant with butyric acid, a short-chain fatty acid that is beneficial in helping to keep up the health of the cells that line the gastrointestinal tract. organic cultured ghee is also abundant with antioxidants, contains conjugated linoleic acid and is also a good supply of fat soluble vitamins A, D, E and K.
3 Tips on how best to select a good quality Ghee:
Ghee is easily available in many supermarkets and health food stores now, though the question is, how do you start selecting one that is good quality? Below are several tips that I think are fundamental when selecting a good quality ghee.
1. Be sure you see the label and find out the next:
- 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?
- Gets the butter been traditionally churned and is it certified organic?
- Is there every other ingredients added – colours, flavours and preservatives etc?
2. Involve your senses when coming up with your decision:
- What does it smell like – is there an abundant, sweet nutty aroma?
- What is the texture like – is it blissfully creamy with a small grainy texture?
- What is the colour like – Could it be an attractive rich golden colour?
- What does it taste like – Could it be bursting with flavour?
3. What is the packaging like:
Ghee should really be packaged in glass jars to ensure you will find no nasty chemicals from plastics or cans leaching into the ghee from the packaging.
For me milk products which have been produced from animals that graze on organic green pastures should always be the consumer’s priority, whilst the nutrient profile and health great things about such goods are far superior then those that are not.
Ghee is composed almost entirely of fat, therefore it doesn’t require any refrigeration. It also has a much longer shelf life than butter. It is best stored at room temperature in a cool, dark place away from direct heat and light. Once opened it usually has a shelf life of around 12 months. A bottle 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 has an extremely high smoke point (around 480 degree F), making it a fantastic choice for frying with because it doesn’t burn easily. Furthermore, ghee is incredibly versatile – more so than you almost certainly 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 have run out of butter!
How is our ghee made?
Our Ghee is manufactured out 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. You will find 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 suited to individuals who are lactose and casein intolerant. I possess some friends that are fine with it and others that cannot tolerate it at all. Individuals must determine for themselves if ghee is actually suited to them or not. Most of the lactose and casein is removed throughout the manufacturing process however it is possible that tiny amounts can still remain in some commercially produced products. Therefore individuals who are incredibly sensitive may react when eating ghee and should therefore probably avoid it. If you are a very sensitive to milk proteins and experience digestive upset and respiratory problems you then need to select a ghee that’s had a lot of the milk solids removed or better still it is probably best to produce your own.