Rich and deep flavour, organic, 100% natural, suitable for the Ayurvedic diet!

The purest form of butter!

Ghee butter is particularly appreciated for its excellent cooking properties and has a permanent place in my kitchen. Thanks to its high smoke point, as high as 250 degrees, it does not burn, which is why it is increasingly being chosen as a favourite fat for cooking various types of hot dishes. What's more, the rich flavour of Ghee adds depth to dishes from various cuisines around the world.

What is the clarification process? Thanks to the high temperature, the water is evaporated and the layers of solids (impurities) and liquids (the purest milk fat) separate from each other. Heating butter to 118 degrees allows the Maillard reaction to take place, responsible for its caramel colour and characteristic aftertaste.

Clarified butter is mainly used for cooking, frying and stewing. It can also be used for baking and as a base for soups and sauces.

Thanks to the presence of short- and medium-chain fatty acids and CLA acid, Ghee supports the digestive system and the metabolic processes in the body. It contains vitamins: A, D, E and K. Despite the rather high content of cholesterol in the composition, its harmful oxidised form is not found.

Another advantage is the very long shelf life. The distant shelf life is due to the destruction of most bacteria at high temperatures and the evaporation of water, responsible for microbial growth and product spoilage. Ghee does not go rancid for a long time and retains its freshness.

Nutritional value per 100 g of product:

Expiry date: min. 1 month unless stated differently in the title or description