Butter is a traditional dairy product made by churning or centrifuging cream. Its history spans thousands of years — in early cultures of Europe, India, and the Middle East, it was considered a valuable food and medicinal substance. Today, butter is found in almost every kitchen worldwide, used both as a spread and in cooking and baking.

In folk medicine, butter is regarded as nourishing, strengthening, and easily digestible when consumed in moderation. It provides valuable energy and supports the absorption of fat-soluble vitamins such as A, D, E, and K. Key components include saturated and monounsaturated fatty acids, natural vitamin A, linoleic acid, and butyric acid, which has beneficial effects on gut health.

From an Ayurvedic perspective, butter is sweet in taste, cooling, and highly nourishing. It is associated with the earth element, offering stability and strength particularly for Vata types, though excessive use can increase Kapha. Ayurveda distinguishes between regular butter and ghee (clarified butter), which is considered superior due to its easier digestibility and cleansing properties. Butter is valued in Ayurveda as a strengthening food that, in small amounts, supports digestive fire (agni), builds the tissues (dhatus), and nourishes both body and mind.