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A Brief History of Ghee

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Ghee (clarified butter) has a long, illustrious history and has been used in India for thousands of years in daily home cooking and medicine.

 

The history of ghee goes as far back as the domestication of cattle when the consumption of butter first began. Due to the hot climate in India, butter would often go rancid before it was consumed. So people began clarifying butter as a way to extend its shelf life. 


Ghee is cooked longer than the typical clarified butter you would find in French kitchens. This long, slow-cooking process results in a rich, nutty, caramelized flavour and removes the lactose and casein. Without those perishable milk solids, ghee is completely shelf-stable and can last for a very long time without refrigeration.

In Ayurvedic medicine, ghee is revered for its anti-inflammatory, digestive and mental benefits. According to Ayurveda, ghee nourishes all the tissues of the body, including the nervous system, which translates into calm energy throughout the day. When cooking a meal, it is recommended to begin by toasting the spices in ghee to make them not only more flavourful but also more active, nutritionally.

In Hinduism, cows are considered sacred as well as the dairy products produced from their milk. Ghee, in particular, is held in very high regard, both for its taste and for its nourishing properties. Ghee has long since been used as an offering on altars and likened to the food of the gods. It is sometimes used to light candles in Hindu temples.

 

 


| by Lee's Provisions