Ghee is a traditional clarified butter that originates from the Indian subcontinent. It has been used for thousands of years in Ayurveda, Vedic rituals, and Indian culinary practices. Historical texts, including the Charaka Samhita and Sushruta Samhita, describe ghee as a sacred food with nourishing, rejuvenating, and medicinal properties. Ghee was also historically transported across trade routes as a durable and nutrient-dense fat.

Special properties: Ghee is made by slowly melting unsalted butter to separate the milk solids and water from the pure fat. It is lactose-free and contains fat-soluble vitamins A, D, E, and K. Rich in butyric acid and short-chain fatty acids, ghee supports digestion, absorption of nutrients, and gut health. Its high smoke point makes it ideal for cooking at high temperatures without oxidizing, unlike other oils.

Variants / Types: There are different types of ghee depending on the milk source: cow’s ghee, buffalo ghee, and artisanal regional varieties. Some may be infused with herbs, spices (like turmeric or garlic), or medicinal botanicals (like ashwagandha or brahmi) for specific Ayurvedic purposes.

Historical and cultural use: In India, ghee has been central to rituals, temple offerings, and Ayurveda for millennia. It is considered sattvic, purifying, and strengthening. In western cuisine, ghee is gaining popularity as a lactose-free butter alternative for cooking and baking. It is also widely used in traditional medicine, herbal preparations, and as a carrier for fat-soluble Ayurvedic herbs.

Ayurvedic application: Ghee is considered tridoshic when used in moderation—it pacifies Vata and Kapha, but may increase Pitta if used excessively or with heating spices. Ghee is often used as a base for Ayurvedic formulations, oil pulling, and medicated pastes. It nourishes the dhatus, promotes digestion, lubricates tissues, and supports mental clarity and memory.

Culinary use: Ghee can be used for frying, sautéing, roasting, baking, drizzling over cooked vegetables, mixing into rice and lentils, and preparing sweets and desserts. Medicated ghee can be used internally for Ayurvedic treatments or externally for massage and skin care.