Ghee

Ghee, also known as clarified butter, originated in ancient India. It’s a time-consuming process to make it. White, unsalted butter is heated until the clear, golden liquid separates from it as moisture evaporates. The sugar and proteins sink to the bottom and the clear liquid is strained and stored.

Ghee is called Ghrita in sanskrit and finds various mentions in the Rig Veda as well as the Mahabharata. It is mentioned as a pure and sacred liquid. It is considered as auspicious and also finds uses in religious practices. Ayurvedic texts have spoken about the health benefits of ghee for the whole body. It acts as building blocks for the tissues (dhatus) and pacifies any imbalances in our bodies (Vata and Pitta doshas).