What is ghee?

Ghee is the Sanskrit word for clarified butter, also known as drawn butter. Ghee is the clear, golden, oily part of the butter. It is prepared by slowly boiling butter for many hours, which allows the ghee to separate from the milk solids and water which butter contains. Ghee can last many months without refrigeration.

A gourmet food

Ghee is a preferred ingredient in many recipes, especially in French and Indian cuisine. Unlike butter, which will burn when heated to a moderate temperature, ghee can be heated highly enough to fry foods with wonderful results. It imparts a rich, savory flavor, not only to fried foods, but is a delicious addition to many hot foods. It brings out a wonderful flavor when spooned onto steamed vegetables (especially broccoli), mashed potatoes, rice and other grains.

Spring Sunrise Ghee

is prepared with fresh organic butter in kitchens inspected by the Iowa Depatement of Agriculture. The method used to clarify Spring Sunrsie Ghee removes virtually all the water content so the ghee stays fresher longer than most ghee made at home, and is free of the slightly rancid smell that sometimes accompanies other commercially prepared ghees.

Discover the healing properties of soothing ghee

Acccording to the ancient system of natural medicine of India, known and Ayur-Veda, ghee is said to have royal properties and is associated with the creative life force. An ancient Indian proverb states that "One hundred-year-old ghee can cure anything." Ghee is said to balance all tissues, provide nourishment and luster to the physiology. Ayur-Vedic specialists recommend ghee to facilitate elimination, aid digestion, strengthen, calm, and cool the body, and sooth the eyes.

From Wikipedia:
"When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high smoke point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form dangerous free radicals or advanced glycation endproducts when cooking...

"Ghee is composed almost entirely of saturated fat. Ghee has been shown to reduce serum cholesterol in one rodent study.[4] Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. The nutrition facts label found on bottled cow's ghee produced in the USA indicates 8 mg of cholesterol per teaspoon."