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Golden colored Ghee is prepared by melting and simmering unsalted butter until all the water evaporates and the milk solids settle to the bottom. The remaining butter oil is very stable, giving it a high burning point which makes it an excellent choice to use for frying and sauteing and it can be stored without refrigeration for several months.

When a combination of highly beneficial herbs and spices are added to ghee while the ghee is being made, it allows the lipid and water soluble active ingredients of these herbs & spices to bind with the ghee molecules. By consuming such a ghee, you get the maximum benefits of the added spices and herbs. As per Ayurveda, ghee, when processed with herbs, imbibes the qualities of the herbs and also, ghee acts as a carrier of nutrition to the deeper tissues of the body. Thus you get the dual health benefits of ghee and also of the herbs and spices.

“Ghee processed with different herbs in thousands of ways, gives thousands of health benefits in healthy individuals!”
- Ashtanga Hrudaya Sutrasthana 5/39.

Charaka Samhita is an ancient Ayurvedic text and it is believed to be the oldest of the three ancient Ayurvedic texts. It was written around 800 BC. According to Charaka Samhita, ghee has the following two important qualities:

1) Yogavahi: Ghee has an ability to increase the effect of any herb added to it. Ghee also helps transport the healing and health-promoting qualities of the herbs to the body.

2) Samskar Anuvartan: When ghee is processed with herbs, it does not lose its own qualities while imbibing the attributes of the herbs added to it. Among all oils and fats, only ghee has this unique property, whereas other oils and fats give up their own qualities. For example, when sandalwood is added to an oil, the oil loses it “heating” quality and adapts the “cooling” quality of the sandalwood. Click below to see the reference from Charaka Samhita Sutrasthana, in Sanskrit and English.

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Sandeep Agarwal
www.pureindianfoods.com

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