Diese Website verwendet Cookies, um das Angebot nutzerfreundlicher und effektiver zu machen. Mit der Nutzung dieser Website stimmen Sie der Verwendung von Cookies zu.Weitere Informationen über die Verwendung von Cookies und die Möglichkeit der Verwendung von Cookies zu widersprechen, finden Sie hier.
Golden Ghee (gi) is cooked butter. Through an extremely slow cooking process (48 hours) the butter is refined – carbon hydrates, proteins, casein, lactose, impurities and water are removed, leaving only pure fat or oil. Ghee is one of the most body-friendly fats, for it does not contain trans-fatty acids, it is made from natural milk (eco/bio) and does not raise cholesterol levels.
In culinary tongue it is denotedculinary gold. It is known to be the secret ingredient of many gourmet cooks, who, if not for the whole dish, use Ghee at least to prepare herbs, dressings, side dishes and other supplements.
In comparison with raw butter it is incomparably longer lasting and thus suitable for hiking or spending time at the see side. In the refrigerator or in the cellar it can be stored for years. Ayurveda states that after 50 years it should suppress most of the unwanted physical and spiritual inconveniences (our butter is aged).
Ghee is gold bullion. In the East as well as in Europe, the prices for a 100 or more year old Ghee are sky high and the amounts that doctors prescribe are next to nothing.
It is also ideal for sweet dishes and a real discovery for those who enjoy making cookies, sponge cakes, muffins and other sweets. With other dishes it is a perfect alternative to supplement for many, if not all, fats. We encourage you to include in your diet several different fats, as the body needs a wide spectrum of elements.
The golden-yellow colour, pleasant and full aroma, universal applicability, practicality and exceptional taste, as well as food refinement and nutrients binding, along with revitalization and upkeep of optimal bodily functions, make Ghee indispensable in traditional and other quality cuisines.
Ghee is known almost all over the world, with roots supposedly originating from South Asia. It was used by many ancient European cultures mainly in Alpine and Caucasian territories. Due to multiple ancient Ayurvedic records we know that it has been used in Indian cuisine for millennia. It is described as king’s food or therapy. Real Ayurvedic cuisine simply does not exist without Ghee and the world renowned champion cook of the time, Emeril JohnLegasse, says: ‘ghee gives quality to every cuisine’. Ayurveda praises it mostly for its wholesome characteristics; it is, however, also used in Ayurvedic medicine and cosmetics. It can serve as the basis for herbal concoctions, creams, ointments, massage mixtures, weekly cancer treatments, etc. Example: gi mixed with honey, and possibly also with turmeric, heals wounds.