Ayurvedic Cooking – Spotlight – Ghee
Posted by Mary on Sep 21, 2009
Ghee, quite simply, is butter with all the milk solids removed by cooking. That’s why it’s also called clarified butter. When just made, or heated, ghee is a clear golden oil. When kept at room temperature, ghee is a semi-solid–not hard like butter but a scoopable texture.
From the ayurvedic perspective, ghee is revered as a rasayana–a food that promotes overall good health, vitality and longevity. It is a sattvic ( that which has a pure influence on mind, body and spirit) food. Ghee is very pacifying for Vata and Pitta. Vata types can enjoy more ghee than Pitta types, and Pitta types can enjoy more ghee than Kapha types. Ghee stimulates the digestion while balancing stomach acid, is cooling for the mind and body, and helps carry the benefits of different foods to the cells and tissues of the body. The therapeutic value of spices is brought out in ayurvedic cooking by sautéing them in a little ghee. Ghee also brings out the aroma and flavor of many foods.
Ghee can be heated to high temperatures without burning. It stays fresh for several weeks if kept in a relatively cool place. Ghee can be used to bake, sauté, fry and as a spread.
While ghee is available at Indian grocery stores, it can easily be made at home using good quality butter that is organic and bovine growth hormone free.
