Ghee is a sought-after product that retains all the benefits of butter and is suitable even for people with lactose intolerance. In this article, we will discuss the origin of ghee, its differences from regular clarified butter, as well as its benefits and harms.
What Ghee Is
Ghee is the Indian version of clarified butter, widely used in cooking, medicine, and religious rituals.
Externally and in taste, ghee resembles clarified butter; however, there are certain differences between them. Clarified butter is considered ready immediately after the separation of components: the liquid is strained and poured into storage containers. The production process of ghee takes significantly longer: butter is simmered for several hours, during which the protein sediment caramelizes due to the Maillard reaction, giving the product a sweet taste and nutty aroma.
History of Ghee
Originating from India, ghee has found its place in the cuisines of South and Southeast Asia, and its modifications are used in the Middle East, as well as in North and East Africa. With the domestication of cattle, people began to consume butter, but the hot climate of India did not allow for long-term storage. In this context, ghee became a true find, as it lasts much longer due to the filtration and removal of proteins and water, in which bacteria can develop.
In a 1955 article in the New York Times titled “Ghee Is Good,” Indian writer R.K. Narayan shared his thoughts on this product: “Ghee is undoubtedly clarified butter — but it is also something more, just as wine is something more than the juice of pressed grapes. Ghee is like a genius born of a dull parent.”
Benefits and Harms of Ghee
Ghee has become popular not only because of its longevity. Its unique production technology allows for the removal of lactose, making it safe for people with dairy intolerance.
Moreover, ghee has a high smoke point, allowing it to be used for frying without the risk of burning.
In Ayurveda, ghee is considered an excellent remedy for moisturizing dry skin and hair. It contains a sufficient amount of vitamin A, which is necessary for skin care. It is also used in Ayurveda to improve digestion, eliminate toxins, and treat inflammatory processes. It is recommended to consume ghee with warm milk for sore throats. However, it is worth remembering that Ayurveda is an alternative medicine system, and in case of health issues, it is better to consult specialists.
Nevertheless, ghee is a very high-calorie product, containing 98-99% fat, with a caloric value of about 900 kcal per 100 g, so its consumption should be moderate. Caution should also be exercised in case of casein allergy, the content of which in properly prepared ghee is reduced but can still be sufficient to cause health problems.
Today, ghee is available both in online stores and in regular shops. It can be used for frying, added to cereals and other dishes, spread on pancakes, and used to prepare various Indian dishes.
