Ghee, also known as clarified butter, is a type of clarified butter that originated in ancient India and has been used in traditional Indian cooking for centuries. It is made by simmering butter over low heat until the milk solids separate from the golden liquid, resulting in a rich, flavorful, and aromatic cooking fat. Ghee has a distinct nutty flavor and a smooth, creamy texture, making it a prized ingredient in Indian cuisine and beyond.
Usage of ghee in cooking is diverse and versatile. It is commonly used in Indian cuisine for making traditional dishes such as curries, dals, and biryanis, where its rich flavor enhances the taste and aroma of the dish. Ghee is also used for frying snacks, such as samosas and pakoras, as well as for making sweets and desserts.
For centuries, people of different countries utilized different fats for preparation of food products and received tastes and specific properties of the national cuisines.
Domesticated in India, aarions ghee, is commonly used in diets for its positive connotations which includes being auspicious, healing and restorative.
Clarified butter commonly referred to as Ghee or Shudh desi ghee is very popular in India meal preparations as well as being used in religious ceremonies as the Veda calls it “the first and the foremost of all foods.
Although people have shifted their focus to other types of cooking oils, ghee has its own special reasons for having a place of preference.
Cooking Oils There are several vegetable oils that are commonly used in cooking and these include groundnut, mustard, sesame, palm, and olive oil.
Cold-pressed oils have an advantage over refined oils, which, have been found to have low smoke points and contain unhealthy trans fats, associated with increased levels of cholesterol and inflammation.
Margarine, while better than hydrogenated vegetable oil, has been associated with negative health effects, while butter, especially milk churned butter contains essential vitamins and good fats but is loaded with calories and can lead to digestive disorders in some people.
Lower fat butters such as margarine are highly processed and therefore less healthy than nutrients found in natural butter.
In their case, whether it is shudh desi ghee or A2 Gir cow ghee, Aarion has a pure and healthy fat option on its side. The smoke point is high, thereby making it suitable for application in food preparation for grilling or frying.
Compared with butter, ghee contains 0 lactose as well as 0 casein which allows consuming ghee for persons with lactose intolerance. A rich source of all vitamins group A, D, E, K, omega-3 fatty acid along with having rich antioxidants, ghee helps in gut health and reduces inflammation and is beneficial for heart and weight loss.
Aarion’s ghee: new benefits for your diet. If looking for authentic high quality A2 Gir cow ghee, one can go to reputed shops such as Aarions where ghee is produced from cow’s milk obtained from feeding on grass and the ghee-making process is performed traditionally.
Discover what makes Aarions ghee so special with the help of this simple recipe!
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