Pure Ghee 1kg.



What is Ghee?



In technical terms, Ghee is a clarified, unsalted butter with the milk proteins removed. It has a high smoke point, making it perfect for cooking, and an incredible flavor. Many people who cannot tolerate dairy can handle ghee and it is a revered food in Bangla cuisine.



How to Make Ghee



Ever used ghee? It is the best of both worlds. It has the benefite of butter without the casein and proteins that some people react to in butter.



The Benefits of Ghee



I’m a sucker for traditional foods. I love reading about them and re-creating them. I’m a big believer that traditional cultures knew things about food that science is still catching up to, and ghee is one of these foods!



Ghee is considered “liquid gold” and revered in Bangla culture (and has been for centuries). When made from high quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.



Ghee is like butter on crack. More intense flavor and more nutrients. A little bit goes a really long way and the flavor is great in many different recipes and dishes.



I like using ghee for making stir frys in a wok since it has such a high smoke point and with wok cooking, only a tiny amount is needed. Ghee is also incredible on a baked sweet potato, in eggs or on steamed or roasted vegetables.



Ghee is expensive to buy but simple to make. Unlike butter, it does not need to be refrigerated (though I typically still store in the fridge) and it is great for traveling. If you’ve never tried it, I highly suggest making ghee and using it in your cooking.