Desi Ghee – An Excellent Ayurvedic Remedy



Ghee is one of the oldest food products invented by mankind. It was widely used by Slavic peoples – probably, many remember their grandmothers for the preparation of this valuable product. Nowadays, ghee is returned due to the dissemination of knowledge from the Vedic scriptures and its name in Sanskrit is better known – GHEE.


In the process of heating over low heat, all water and solid particles of milk and impurities are removed from the butter. Pure ghee is ghee. This type of fat is especially common in South Asia, particularly in India. Pure ghee is a concentrate of vitamin E (the strongest antioxidant), A and fatty acids, including valuable linoleic acid. In addition, Ghee does not contain lactose and can be consumed even by people with its intolerance.


The benefits of ghee can be enumerated endlessly. Among the main advantages: increased immunity, improved digestion, elimination of toxins, improved mental activity.

Ghee has a very important role to play in Ayurveda. And as an invaluable food product, and as a medicine for the soul and body. Pure ghee is considered the so-called sattvic (benevolent) product. Although it has a cooling effect on the body, but at the same time, in moderation, it kindles Agni (the fire of digestion) and nourishes all the tissues of the body on a subtle plane.

Ghee is considered the best and very mild remedy for all diseases associated with poor digestion. Ghee has a beneficial effect on the nervous system, enhances the sharpness of the mind. Gives a man the power to act and spiritual power. The basis of many Ayurvedic medicines is ghee. Moreover, the longer it is aged, the stronger its healing properties. Ghee oil, which is 100 years old, is considered a cure for all diseases.

Ghee is also an excellent tool for lubricating the joints, which is important for people engaged in physical activity, especially yoga. In chapter 6 of Ashtanga-Samghara it is said: “Ghee is the best tool for those who want to strengthen their intellect, memory, and ingenuity. Ghee gives you long life, sexual power, and good eyesight. ” The Ayurvedic application of ghee is so extensive that a story about it deserves a whole book.


If you want fried (although fried is not healthy), then ghee is considered ideal for frying. With strong heating, it does not burn (up to 250 ° C), unlike ordinary butter and vegetable oils, and does not become carcinogenic. Before frying, make sure that the frying utensils are completely dry, as Upon contact with water, ghee will begin to splatter.

Pure ghee is an indispensable component of popular Indian dishes: dala, kichadi, puri tortillas, fret sweets and many others.


The nutritional properties of ghee are manifested during various cosmetic procedures. They make face masks with ghee (mixing with spices or honey). They trick the body – one teaspoon is enough for the whole body. With regular use, the skin becomes elastic, even color.

It is used as a face cream – it is quickly absorbed and instantly moisturizes the skin, making it soft and velvety. Small wrinkles are smoothed out, the skin is nourished with the necessary vitamins A and E, fatty acids.

Ghee can even be applied to the delicate skin around the eyes. Ghee will perfectly cope with the problem of cracks in the feet or rough elbows. You can use oil as a lip balm. In addition, ghee is an excellent massage tool that deeply nourishes, has a rejuvenating and tonic effect.


Cooking ghee is an action akin to meditation. This process pacifies and fills with the joyful energy of the sun. To obtain pure ghee, the raw material is very important. It is necessary to use high-quality butter without vegetable fats, salt and other additives. An oil with a fat content below 82.5% is not a natural butter. It is very good to use proven farm or village oil.

To melt, you will need a pan with a thick bottom (so that the precipitate does not burn). Cut the butter into pieces, put in a pan (without a lid) and put on a stove over medium heat. When the oil boils and begins to spray, reduce the heat to a minimum. After some time, white foam and flakes form on the surface. You can remove them or leave them – later they will settle to the bottom.

The oil is heated until it becomes transparent, and the bubbles rise very slowly from the bottom of the pan. During the combustion process, the oil must be gently stirred so that the sediment does not burn. You can cook ghee in the oven, then you do not need to interfere. The oil will acquire a beautiful amber-yellow color and will exude a pleasant nutty aroma.

Cool the finished oil a little and pour into a storage container (for example, a clay pot or a jar). It can be stored both in the refrigerator and at room temperature, in a dark place. Pure ghee does not go rancid or deteriorate for years! From 1 kg of butter at the output, about 700 g of ghee are obtained. Milling takes about 2 hours or more, depending on the quality of the oil.

Ghee can also be aromatized with various spices: black pepper, caraway seeds, turmeric, etc. You can also buy ready-made ghee. However, be careful, often vegetable oils are added to the composition or low-quality butter is used.


There are practically no contraindications for using ghee. Ghee is especially shown to the people of the Watt and Pitt constitutions. However, it should be remembered that excessive consumption leads to weight gain. It will be sufficient to consume no more than 1 tbsp. per day. Ghee should not be consumed by people with obesity and high cholesterol.

It is believed that ghee “works” for vegetarians, while people who use meat products, it does not show all its unique properties. Observe the measure in the use of even this benevolent product. It is not recommended to eat ghee in the late evening.

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