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.
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- With a nutty taste
- Regarded as one of the 3 most important Rasayana
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- Easily digestible
- Alternative to butter, oil and fat
- Fine, nutty flavour
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- Ayurvedic butter
- Versatile
- Can be stored at room temperature
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- Ideal for braising, cooking and steaming
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- Nutty taste
- Ghee made from silage-free hay milk
- Withstands extremely high temperatures
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- With special herbs
- Made with milk from free-range grazing cows
- For internal & external use
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- With special herbs
- Made with milk from free-range grazing cows
- For internal & external use
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- Brahmi adds flavour
- Made with milk from free-range grazing cows
- For internal & external use
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- Certified organic
- Made with milk from free-range pasture-fed cows
- For internal & external use
All prices incl. VAT.
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