Ghee is a word of Sanskrit origin which derives from the word ghṛuta, which means "clarified butter", the root of this word, ghṛ, which means "to sprinkle".

Ghee has been used for thousands of years in traditional Indian cuisine, Hindu religious rites and rituals. Not only in India, but Ghee is also widely used in Pakistan, Bangladesh, parts of Southeast Asia and the Middle East. 

In Hinduism, ghee is sacred and has long been used as an altar and food for the gods. Hindu Vedas contain many references to ghee and other everyday products. Thus, all the great religious or solemn Hindu rituals, from wedding to mourning, find the use of Ghee. Ghee is especially popular for its delicious taste and nutritional value. It mainly contains butter fat, but also milk protein and water.

The traces of Cow Ghee were found in 6500 BC. In Ayurveda, it is believed that those who deal primarily with ‘Vata Dosha’ benefit a lot from Ghee because of its alkaline, nourishing and lubricating properties.

How is it prepared? 

It is prepared by boiling butter very slowly at a temperature slightly above 100 ° C. After cooking, during which the water evaporates completely, some proteins form foam. Solid fats are separated from liquid fats in the form of a yellowish foam with white particles of casein impurities, then the impurities are gradually removed with a spoon. Another part becomes golden and settles at the bottom of the pan. The ghee is then finely filtered and poured into glass jars.

How do people store ghee?

Ghee is best packaged and stored in dry tightly-closed jars. In order not to speed up the oxidation process, ghee must be protected from UV rays from the sun or fluorescent lights. Like butter, ghee will also harden in the refrigerator, but when stored at room temperature, it will soften again.

Ghee is mainly prepared from buffalo milk, but considering the different Indian microclimates and types of milk, you can imagine how many varieties of ghee are produced in India.