Original Ghee 4oz



Ghee is clarified butter, i.e. butter is simmered on low heat until all milk solids become brown and stick to the bottom of the pan. The remaining liquid, ghee, is then strained and stored in jars. Ghee, now devoid of moisture and lactose, has nutty, caramelized tones. Ghee has existed for thousands of years in ancient cultures of Asia and the Middle East where it is often made at home and used in daily cooking.

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  1. Shelf stable, spreadable and natural: Ghee is stable for 12 months, contains no additives and has a low moisture content.
  2. High smoking point of 485 degrees: When oil smokes, it becomes a trans fatty acid. Ghee retains its structural integrity under high heat thus reducing your exposure to cancer-causing agents.
  3. Rich in antioxidants to prevent cell and tissue damage.
  4. Contains plentiful amounts of fat-soluble vitamins A, D, E and K.
  5. Contains cancer fighting conjugated linoleic acid (CLA): When ghee is made from butter derived from grass-fed cows, it contains stores of CLA, which has been found to combat cancer as well as cardiovascular disease.
  6. Natural Source of Butyric Acid: Ghee has anti-inflammatory properties and helps heal and repair the stomach lining. Beneficial for those with sensitive digestive systems.
  7. Contains heart-healthy fats: Ghee is high in monounsaturated Omega-3s.
  8. A viable alternative for those with dairy allergies as it is lactose free.
  9. Helps moisturize skin and hair.
  10. Compatible with keto, Whole30, Paleo and other diets.

I have been using the same recipes for ghee as my mother and grandmother. I gently simmer organic or grass-fed butter over low heat until it is all melted and the milk fats are all caramelized.


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