ghee - Properties, Preparation of Ghee, Religious uses, Health concerns, Other uses

An edible fat derived from butter by removing all or most of the water. It is popular in hot climates, where the absence of water improves the keeping quality of the butter-fat.

Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have.

Properties

Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and that it remains moisture-free. Also unlike butter, ghee can be heated to its smoke point without discoloring or developing a burnt taste, making it superior for deep frying. In fact, until refined vegetable oil came into popular use in India, ghee was the mainstay of all fried dishes.

Properly made ghee should be semi-liquid at room temperature.

Preparation of Ghee

It is very important to understand what formation according to Indian tradition is called pure ghee.

Religious uses

Ghee is frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee.

Health concerns

Like any clarified butter, ghee is composed almost entirely of saturated fat. While the excessive consumption of saturated fat is linked with a variety of maladies, including coronary heart disease, ghee has been shown to actually reduce serum cholesterol in several studies.

A common misconception regarding the usage of ghee in Indian restaurants across the UK is that the key cooking ingredient is real ghee made from cow's butter, when in fact almost all restaurants use the more reasonably priced vegetable "ghee" version which in reality is poly- or monounsaturated partially hydrogenated vegetable oil and has high percentage of dangerous trans fats. Not only does vegetable "ghee" contains high LDL, it also lacks ghee's ability to reduce serum cholesterol and it lacks the many health promoting benefits claimed for the real ghee. Though some popular types of vegetable ghee consist of only the nutritious and healthful non-hydrogenated Palm oil. On the other hand, ghee has a very high burning 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. Many experts are now recognizing that cooking with real ghee (made from butter) is not such a bad idea after all.Ayurvedic texts, however, describe many diverse mind/body benefits. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach. Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).

The American Heart Association recommends choosing dishes prepared without ghee.

Other uses

Ayurveda makes use of ghee in medications.

Ghee is usually used to make Paratha, a buttered version of well-known indian chapati.

In India ghee comes under the 'AGMARK' which is the equivelent of ISI in India.

Ghee Phace is the alternative moniker for Natasha Narang, who washes herself in ghee all day.

Ghee can also be used as a hair styling gel, a method popularized by Florida-based hairstylist Phrank Gupta.