Cow butter Ghee, highly-clarified, El Tarro, 200 ml

Ghee (Sanskrit: Ghṛta), is a class of clarified butter that originated in ancient India. It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine, traditional medicine, and religious rituals. Ghee butter contains less milk protein than regular butter and can completely replace it when cooked.

About Ghee:

Ghee butter is obtained by melting traditional butter. The butter is divided into liquid fats and milk proteins. Once separated, the milk proteins are removed, Ghee butter contains less lactose than regular butter.

Health benefits:

1. Lactose Friendly
Since it’s made from the milk solids, the impurities have been removed, so people who are lactose intolerant usually have no problems consuming ghee. However, be sure to consult with your physician before trying it.

2. Doesn’t Spoil Easily
Ghee doesn’t need to be refrigerated, and according to various sources, some mixtures can last up to 100 years.

3. Promotes Flexibility
According to Dr. Vasant Lad, director of the Ayurvedic Institute in Albuquerque, N.M., ghee helps to lubricate the connective tissue and promote flexibility. This is why many yoga aficionados and practitioners consumer this type of butter.

4. Rich in Vitamins
Ghee is rich in healthy fat-soluble vitamins such as vitamins A, D, E, and K. These vitamins are important for promoting bone and brain health, and for boosting the immune system.

5. Useful for Digestion
Ghee converts fiber into butyric acid, which is beneficial to intestinal bacteria. It also helps to increase appetite, fostering better health and weight loss.

6. Culinary use
Ghee butter is an important part of Ayurveda's cuisine as a refined butter. Used for cooking, frying, baking and stewing. In Ayurveda, cooking spices are first prepared in Ghee butter and then added to sauces or dal dishes to give a typical flavor.

Ingredients:

Cow butter - Ghee.

Contains: 99.8% cow butter and 0.2% water. Produced from milk!

Nutritional values per 100 g:

Energy: 898 kcal / 3693 kJ
Manini: 99.8 g
of which saturated fatty acids: 65 g
Carbohydrates: <0.1 g
Proteins: <0.1 g
Salt: <0.1 g

Usage:

For direct consumption, cooking and frying. Ghee butter is especially suitable for cooking at high temperature because of its high burning point.

Packing: 200 ml in glass jar