Ghee is a very pure form of clarified butter mainly used as a cooking oil originating from the Indian Ayurveda. It is rich and smooth in taste and great for frying as it has a very high smoke point.
During the preparation of ghee, butter is heated to 119 degrees celsius. As the moisture evaporates, the milk sugars become solid. The pure butter fat left after filtering has a rich nutty flavour. Ghee remains solidified at room temperature and retains a long shelf life even if left unrefrigerated.
Cooking with Ghee
While nothing beats the taste of meat or pancakes cooked in butter, it already starts burning at just 130 degrees. Olive and sunflower oils turn black at around 160 degrees! Eating food cooked in burnt fat is not healthy. You don’t have this problem with ghee. It only begins to burn at 250 degrees. Ghee offers all the flavour of cooking with butter without any burnt fat in the pan. That’s a win-win!
The product has a two-year shelf life, even when not refrigerated after opening (if kept in a dark cool place).
Produced by: Ghee Easy
Ghee is used in place of butter or oil. It’s an ideal baking fat for searing meat. It’s also perfect for stir-frying vegetables, or for frying an egg.
Organic butter oil
|Typical value||Per serving ()||Per 100g|
|Energy Content (kj)||–||3681.5|
|Energy Content (kcal)||–||895.5|
|- of which saturates (g)||–||62.5|