Ghee, also known as clarified butter, is a valuable product in many culinary traditions around the world.
The production of ghee involves carefully removing milk proteins and water from regular butter, which gives it unique flavor qualities, a high smoke point, and enhances its shelf life.
Ghee is rich in fatty acids, such as butyrate and conjugated linoleic acid, which may have positive health effects.
It can be used for frying, as it has a high smoke point.
Nutritional Value
In 100 g of ghee, there are approximately 900 kcal, 100 g of fat, of which 60 g are saturated fatty acids, and virtually no carbohydrates.
Interesting Facts About Ghee
Origin of Ghee. Ghee has ancient roots and has been used in Indian cuisine for over 5000 years.
References to ghee can be found in ancient Indian texts such as the “Ayurveda” and “Samhita”. It is mentioned in the Vedas as a sacred product.
Preparation Process. Ghee is made by slowly heating butter, which allows for the removal of water and milk proteins, leaving pure fat.
Longevity of Ghee. Unlike regular butter, ghee can be stored at room temperature for several months, and sometimes even up to a year if kept in an airtight container.
Health Benefits. Ghee contains butyric acid, which supports gut health and has anti-inflammatory properties.
Aroma and Flavor. During the cooking process, ghee acquires a nutty flavor and a richer aroma, making it a popular ingredient in cooking.
Use in Ayurveda. In Ayurvedic medicine, ghee is considered beneficial for Pitta and Vata, helping to balance these doshas.
Lactose. Since milk proteins are removed during the preparation process, ghee is often tolerated by people with lactose intolerance.
Culinary Uses. This oil is perfect for frying, baking, and making sauces, as it has a high smoke point.
Spiritual Practices. In some cultures, ghee is used as a sacrificial oil in rituals, symbolizing light and purification.
Lipid Profile
Ghee contains the following types of fats:
- Saturated fatty acids: 62-65%
- Monounsaturated fatty acids: 29-30%
- Polyunsaturated fatty acids: 3-5%
