Ghee is a clarified butter that originates in the Indian subcontinent. It is important in Indian Cuisine and Egyptian Cuisine. Ghee is made by simmering unsalted butter until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off. Ghee can be stored without refrigeration for some months, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.
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Religious uses
Ghee was frequently used in Vedic rituals. Ghee is burnt in the Hindu ritual of Aarti and is the principal fuel used for the Hindu votive lamp known as the diya or deep. It is used in marriages and funerals, and for bathing idols during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, Dahi, and honey which is called the Panchamrut. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma.
Ayurvedic medicine
Ayurvedic texts describe many diverse mind/body benefits. For example,
- Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
- Digestion: Ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
- Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin. Also, ghee stored over a longer time has more medicinal value.
- Mind: Ghee is said to promote all three aspects of mental functioning: learning, memory and recall.
- Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).
Eating ghee is also believed to enhance virility and sexual potency. Excessive consumption of ghee is known to cause bromhidrosis.
Outside of India
Several cultures make ghee outside of India. Egyptians make a product called samna baladi, literally meaning “local ghee” ; i.e. Egyptian ghee) virtually identical to ghee in terms of process and end result. In Ethiopia, niter kibbeh is made and used in much the same way as ghee, but with spices added during the process that result in a distinctive taste. Moroccans (especially Berbers) take this one step further, aging spiced ghee in the ground for months or even years, resulting in a product called smen. In Northeastern Brazil, a non-refrigerated butter very similar to ghee, called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land), is extremely popular
Nutrition and health concerns
Like any clarified butter, ghee is composed almost entirely of saturated fat. Ghee has been shown to reduce serum cholesterol in one rodent study. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. The nutrition facts label found on bottled cow’s ghee produced in the USA indicates 8mg of cholesterol per teaspoon.
Indian restaurants and some households may use hydrogenated vegetable oil (also known as Vanaspati, Dalda, or “vegetable ghee”) in place of ghee for economic, religious or vegetarian reasons. This “vegetable ghee” is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a trans fat. Trans fats are increasingly linked to serious chronic health conditions. Not only is “vegetable ghee” implicated in causing high LDL, it also lacks the health-promoting benefits claimed for “Shuddh” (Hindi for Pure) ghee. The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from “vegetable ghee”.
When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high smoke point and doesn’t burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form the dangerous free radicals when cooking.
Ghee’s short chain fatty acids are also metabolized very readily by the body, which would seem to negate concerns of its health effects. However, there is significant controversy between traditional oils and modern industrially processed oils which tends to heavily cloud the facts and issues surrounding oil consumption.
The American Heart Association recommends choosing dishes prepared without ghee.
External links
- Table comparing various commercially available ghee products: http://blog.freeradicalfederation.com/archive/2006/07/25/Ghee_Comparison_Table.aspx
- Nakoda Dairy Ghee India: http://www.nakodadairy.com
- parts were retrieved from “wikipedia
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