In India, it is considered more than a superfood—a true elixir of life and an Ayurvedic remedy that is never missing from the kitchen. In the Western world, it is a go-to for naturopaths, nutritionists, and those who follow a ketogenic diet. We’re talking about ghee, the clarified butter that has been a cornerstone of Indian and Pakistani cuisine for millennia.
Thanks to its numerous healthy benefits, ghee has been gaining popularity here, too. And no wonder: it is antioxidant-rich and anti-inflammatory, and may strengthen the immune system and promote digestion. Thanks to its high vitamin A and Omega 3 fatty acid content, it is among the best saturated fats available—some even add a teaspoon of it to their coffee to make a “bulletproof coffee;” they claim it provides satiation, improves concentration, and nourishes the brain.
What is ghee?
Ghee is a type of clarified butter. It originated in India, where the country’s hot climate meant that butter couldn’t be stored for long periods of time without spoiling. The method of clarifying it—boiling it until the water evaporates and the milk solids separate—keeps it from going rancid. Unlike classic butter; it can be stored for a long time in a jar outside the fridge, similar to coconut oil. Ghee is used throughout South Asia and the Middle East, and is highly appreciated for its many therapeutic and nutritional properties, particularly in India and Pakistan. It’s also used externally to hydrate hair, moisturize skin, and to promote wound healing and soothe skin irritation.
Ghee, a traditional superfood and an Ayurvedic remedy
“For us Indians, ghee is what olive oil is to Italians,” explains Vasudha Rai, journalist, podcaster and author of Ritual, a book that explores traditional Indian health and beauty rituals. “India is an extremely diverse country—each state has a different language and different recipes and flavors. But one thing we have in common is the use of ghee. We really add it to everything: we pour it on lentil curry, we mix it with rice, we make sweets like halva, and we use it in many Ayurvedic medicinal preparations,” she says. “Ghee has the power to reach the nadis, which in Ayurveda are the energy channels like the meridians in Chinese medicine. This is why many in India take medicinal ghee, a ghee with a specific spice or herb in it. Ghee is an excellent anupama, or carrier for transporting medicinal herbs which can penetrate deep into the tissues. This is why in panchakarma, Ayurvedic detox, the first phase consists of drinking medicated ghee that has been cooked for hours with herbs that reach deep into the tissues and detoxify the body at the cellular level. Ghee is used in many other Ayurvedic rituals, such as the foot massage performed every evening and the nabhi chikitsa, which is the practice of pouring a few drops of hot ghee into the navel to nourish the tissues of the whole body.”
Modern studies confirm the possible efficacy of some therapeutic practices involving ghee. “Ghee, its components, and multi-herbal ghee-based formulations known as ghritas are potentially helpful in boosting the immune system and possibly reducing the severity and likelihood of many diseases,” a recent scientific review found. “Studies have demonstrated that ghee and its individual constituents have a beneficial role in modulating immune responses…they indicate the potential of ghee as functional food in preventing and treating various diseases, including tumors/cancers, skin conditions, eye health, and wound healing and merit further research.”
What is the difference between ghee, clarified butter, and regular butter?
Both ghee and clarified butter are the fattiest part of classic butter but they differ in preparation methods (more on how to make your own ghee, below). Ghee has a more intense aroma and appears more golden-yellow than clarified butter.
In terms of cooking, ghee burns at temperatures higher than that of classic butter and has a high smoke point of around 250 degrees. This means that even at very high temperatures it does not release toxic and carcinogenic substances and is therefore better for frying and pan-cooking.