I discovered the wonders of ghee when I first began out on my own personal search for optimal digestive wellness. I have been using it now for around five years and because long shelf life, nutritional benefits and amazing culinary flexibility, it’s almost totally replaced the usage of butter and many other cooking oils in my home.
People in the West might be less acquainted with ghee and its wonderful nutritional profile because it originated in South Asia. cultured organic 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 just good for the body but additionally for the mind. It is known as one of the principle foods for protecting and nourishing the fitness of your skin, as well as 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’s incredibly rich in butyric acid, a short-chain fatty acid that’s beneficial in helping to keep up the fitness of the cells that line the gastrointestinal tract. Ghee can also be rich in antioxidants, contains conjugated linoleic acid and can also be a great 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, nevertheless the question is, how do you start selecting one that’s good quality? Guidelines a few tips that I believe are fundamental when selecting a good quality ghee.
1. Be sure you read the label and discover 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 could it be certified organic?
- Is there any other ingredients added – colours, flavours and preservatives etc?
2. Involve your senses when creating your option:
- What does it smell like – is there a wealthy, sweet nutty aroma?
- What’s the texture like – could it be blissfully creamy with a slight grainy texture?
- What’s along with like – Could it be a lovely rich golden colour?
- What does it taste like – Could it be bursting with flavour?
3. What’s the packaging like:
Ghee must certanly be packaged in glass jars to ensure you can find no nasty chemicals from plastics or cans leaching into the ghee from the packaging.
In my opinion dairy food which were produced from animals that graze on organic green pastures should continually be the consumer’s priority, while the nutrient profile and health advantages of such products are far superior then those who are not.
Ghee is composed almost entirely of fat, therefore it doesn’t require any refrigeration. It even offers a considerably longer shelf life than butter. It is better stored at room temperature in a cool, dark place from direct heat and light. Once opened it always includes a shelf life of around 12 months. A container of ghee is lucky to last around 3-4 weeks in my house.
Cooking with ghee:
Ghee is primarily used as a cooking fat. It posseses an very high smoke point (around 480 degree F), making it an excellent choice for frying with because it doesn’t burn easily. Furthermore, ghee is incredibly versatile – moreso than you probably 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 create gluten free garlic bread
- sautéing vegetables
- making scrambled eggs
- and even spreading on my toast when I have come to an end 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 an attractive fragrance and colour. You can find no added flavourings, preservative or colourings.
Is ghee lactose and caseine free?
I attended to in conclusion that ghee may or may not be suited to individuals who’re lactose and casein intolerant. I involve some friends which can be 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. All the lactose and casein is removed through the manufacturing process however it is possible that tiny amounts can still stay in some commercially produced products. Therefore individuals who’re incredibly sensitive may react when eating ghee and should therefore probably avoid it. If you’re a very sensitive to milk proteins and experience digestive upset and respiratory problems then you definitely need to choose a ghee that’s had the majority of the milk solids removed or better yet it is probably best to create your own.