Ghee - Clarified Butter
"What is ghee?" This is one of the most frequently asked questions about Ayurvedic cooking! Ghee is a type of clarified butter. It does not contain any milk protein and has a very low water content. In Indian and Ayurvedic cuisines, ghee is one of the most important fats produced. Ghee can also be combines with herbs, like amalaki, triphala or Shatavari. Ghee is wonderful for baking, frying, roasting, steaming or braising It does not need to be stored in the fridge and has a relatively long shelf-life.
Ghee is recognised as a a precious Rasayana and is highly valued. It is also said to have Agni stimulating properties. You can also use ghee externally on your skin as a cooling, moisturising balm. The naturally high fat content has a moisturising effect.