The ghee is the clarified butter of the Indian Ayurvedic tradition, obtained by eliminating water, lactose and proteins with a common butter. Resistant to high temperatures and naturally lactose without a healthy alternative for cooking and frying. This article illustrates the nutritional properties of the Ghee, its culinary and therapeutic uses in traditional medicine, and provides a detailed guide to prepare it at home starting from biological butter
The ghee (or “ghi”) is a type of clarified butter originally of southern Asia and commonly used in countries such as IndiaBangladesh, Nepal, Sri Lanka and Pakistan, both in the kitchen and for therapeutic purposes. This type of butter comes completely deprived of water and protein component, as well as lactose.
The preparation of the ghee takes place starting from Comune butter not salty. It is mainly made up of saturated fatty acids and in a small part from monounsaturated and polyunsaturated fatty acids. Once deprived of water, lactose and protein part, of butter remains nothing but fatty matter. Thus obtained the clarified butter used in southern Asia both for cooking and as a seasoning.
What are the advantages of clarified butter
The ghee is a type of fat used in the eastern tradition for the cooking of dishes instead of the municipality butter, as it, unlike traditional butter, presents a higher smoke pointsimilar to that of olive oil, is resistant to high temperatures And . It is often used for frying, to replace the oil.
It is an excellent substitute for butter and lard in the preparations that require it as its concentration allows you to use 30% less. Not containing more lactose, it can also be eaten by those who are intolerant.
The clarified butter typical of the Indian tradition, if prepared correctly, allowing the complete evaporation of the water, It can be preserved without problems in your own pantry, without necessarily resorting to the refrigerator, also for a few months. Once ready, the ghee must be poured into glass jars with well closed lid, to be kept in the dark. Due to the complete absence of water, mold cannot form. Mugging formation is a sign of incorrect preparation of ghee butter.
How to use it for therapeutic purposes
In traditional Indian medicine, which takes the name of Ayurvedathe ghee can be used for therapeutic purposes. It is mixed with medicinal substances in order to promote the absorption by the intestine. In particular, it is used to facilitate the transport towards the tissues of the body of vegetable substances, such as herbs, or minerals, for curative purposes through digestion. It seems that the healing effects of the ghee can increase with the aging of the same and that it is specially preserved for a year or for decades and used in the East as a panacea for all evils.
How to prepare it
To avoid that any residues of pesticides, It is usually recommended to use the biological butter. The preparation of the ghee according to the Asian and Indian method differs from the recipe for clarified butter followed in some Italian mountain areas. The inhabitants of India still prepare the ghee in order to obtain a substitute for common butter to be used in the kitchen so that the preparations are healthier.
In the preparation of the ghee it is necessary to pay attention to the fact that the butter used does not burn, so it must be followed and cared for carefully. The preparation of ghee butter takes place according to a precise recipe, which can be made starting from 500 grams of simple butternot salty and preferably biological. Dr. Francesco Perugini Billi, expert in Ayurvedic medicine, who integrates to academic medicine, suggests the following procedure for the preparation of the ghee.
The butter must be dissolved by medium heat within a heavy bottom pot. It must be left to cook over medium heat, stirring often. It will begin to boil, sizzle and foam, but at a certain point they will begin to form white clots and in a period of 15-20 minutes it will become one clear and golden shade. So it must be immediately removed from the fire, to prevent them from burning. TO This address Some can be viewed Images which allow you to better understand the preparation procedure of the ghee.
Towards the conclusion of the cooking, you will see a clear and golden liquid. This is the ghee, which must be poured into a glass container, filtering it with a metal strainer. The ghee can be kept at room temperature, preferably in the dark, even for a few months without problems. Each time, at the time of use, it must be extracted from its jar using a clean spoon.
Where to find the ready ghee
For those who prefer to buy the ghee without preparing it at home, there are several increasingly accessible purchase options. Indian clarified butter is now available in numerous specialized stores, including organic and natural supply products, where it is often proposed in high quality organic certified versions.
Eastern and ethnic products stores represent another excellent source, often offering authentic varieties imported directly from India and Southeast Asia. Many herbalists and stores specialized in Ayurvedic medicine also started inserting the ghee in their assortment, recognizing their traditional therapeutic properties.
In recent years, the Ghee has also conquered large retailers: several supermarkets, especially in the sections dedicated to international or organic products, now offer clarified butter in glass jars.
In addition, the online purchase offers the widest choice of brands and types, allowing to compare prices and read reviews before purchasing.
When you buy Ghee ready, it is important to verify that it is packaged in dark glass containers, that it is of biological origin whenever possible, and that it does not contain additives or preservatives. A quality ghee should present a uniform golden color and a characteristic aroma, slightly hazelnant and without rancid smells.
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