Ghee is produced by melting ordinary butter. The butter separates into liquid fats, milk solids, and impurities. Once separated, the milk solids and impurities are removed, leaving only pure fat. Ghee has an amber color and a delicate nutty flavor.
Main benefits: Ghee is low in milk protein, which is a strong allergen. This makes ghee suitable for consumption by people sensitive to lactose and casein. This butter is resistant to heat treatment because it has a high smoke point (250 °C). It can be used for deep-frying and . . . Show more >
Ghee is produced by melting ordinary butter. The butter separates into liquid fats, milk solids, and impurities. Once separated, the milk solids and impurities are removed, leaving only pure fat. Ghee has an amber color and a delicate nutty flavor.
Main benefits: Ghee is low in milk protein, which is a strong allergen. This makes ghee suitable for consumption by people sensitive to lactose and casein. This butter is resistant to heat treatment because it has a high smoke point (250 °C). It can be used for deep-frying and high-temperature cooking. Clarified ghee butter can be a good addition to many diets - keto, paleo, gluten-free, Ayurvedic, Whole30, or FODMAP.
Recommended use: You can use it like ordinary butter on toast, sandwiches, or for cooking. Ghee is still used in Ayurvedic massage and as a base for herbal ointments to treat burns and rashes.
Store in a cool, dry place. After opening, store in the refrigerator and consume within 2 months. Origin: Bulgaria Organic product certification by BG–BIO–22 900 g
