Ghee is a clarified butter. The word ghee comes from the sanskrit language. It is commonly used in South Asian cuisines. It is prepared by boiling butter and can also be prepared at home. It has a longer shelf life. Generally, the ghee made from buffalo’s milk is used for cooking purposes and the ghee prepared from cow’s milk is used for serving with rice or roti or in sprinkling over dal or curry. Apart from its wide usage in cuisines, ghee also has a sacred role in Hindu rituals.


Ghee is an important part of Punjabi cuisines. Traditionally, the parathas, dal and curries in Punjab are made with ghee, instead of oil. Ghee is good for nerves and brain. It is rich in antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods. The texture, taste and color of ghee depends on the source of the milk from which the butter was made and the extent of boiling.

  • Ghee has a higher smoke point than butter.
  • Regular consumption of pure ghee enhances physical and mental strength.
  • It also helps in taking out the impurities from the body.
  • It enhances the eyesight and keeps the muscles and tendons healthy.
  • Ghee helps in stimulating the digestive system.
  • It contains butyric acid, a fatty acid that has anti-viral and anti-cancer properties.
  • Ghee is the main ingredient in some of the Ayurvedic medicines. It is used in Ayurvedas for constipation and ulcers.
  • The usage of ghee is a vital food for healthy skin, mental clarity and digestion.
  • It can be used for the treatment of burns and blisters.


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