Ghee – the gold of Ayurveda

Ghee – the gold of Ayurveda


A healthy diet is key to our quality of life and well-being. Ayurveda, India’s ancient healing system, is based on thousands of years of tradition and recommends foods and ingredients that help to bring harmony to the body and mind. Ghee, or purified butter, has a prominent place in Ayurvedic cuisine and is known throughout the world for its numerous health benefits.

In ancient Ayurvedic texts, ghee is described as “the gold” among the various fatty substances – a great instrument that supports health and longevity.

Ghee’s characteristics based on Ayurvedic observations:

  • Purity: ghee is made from purified butter, which means that all the proteins and water are boiled out of it. During this process, all the allergens typical of dairy products are removed and the ghee becomes easier to digest.
  • Lactose-free: The purification process also removes the lactose content from the ghee, so it can be consumed by people with lactose intolerance.
  • Cooling effect: This is particularly useful in cases of excessive inflammatory conditions.
  • High Burning Point: Even when heated to high temperatures, ghee remains stable and does not become unhealthy trans fat.
  • Health benefits: According to Ayurveda, ghee has many health benefits.

Health benefits of ghee:

Ghee is not only an essential part of Indian cuisine, it is also an important component of Ayurvedic medicine.

  • Digestive support: ghee supports the digestive system. According to Ayurvedic tradition, it stimulates the digestive fire or “agni”, which is essential for the efficiency of our digestive system. Better digestion can improve the absorption and utilization of food, reducing bloating and digestive problems.
  • Source of healthy fatty acids: Ghee is rich in unsaturated fatty acids such as oleic acid and linoleic acid. These healthy fat acids are important for healthy brain and heart function and also contribute to beautiful skin and hair.
  • Anti-inflammatory: In Ayurveda, ghee is often used as an anti-inflammatory agent. It is often mixed with herbs such as turmeric and ginger, and this powerful combo can help relieve the symptoms of inflammatory diseases.
  • Immune system support: the antioxidants and anti-inflammatory compounds found in ghee can help strengthen the immune system. Ayurvedic medicinal observations suggest that the use of ghee increases the body’s resistance to various diseases.
  • Mental health and concentration: The use of ghee can help improve mental alertness and concentration. Based on Ayurvedic observations, ghee promotes mental clarity.
  • Cardiovascular health: Ghee also has beneficial effects on cardiovascular health. Oleic acid, a monounsaturated fatty acid found in clarified butter, can help reduce the risk of heart problems.
  • Skin care: In Ayurvedic medicine, ghee is also often used for skin care purposes, such as moisturising the skin or reducing wrinkles.

Practical use of ghee

Ghee can be used to produce a wide variety of dishes. You can use it for frying, stewing or even spread it on toast as a substitute for butter.

However, in accordance with Ayurveda principles, the high quality of ghee used is very important. Organic, purified ghee is the best choice, as you can be sure that it does not contain artificial additives or contaminants. You can buy ghee from Indian or oriental spice shops, or from organic shops. It’s good to know that ghee is also very easy to make, and the best way to go about it is to do it yourself.

Ayurveda is a living and thriving system, and is becoming increasingly popular in many countries among people who want to live healthier lives. As a key ingredient in Ayurveda, ghee is gaining increasing attention in the field of healthy eating and dietary supplements.

“Food is our medicine and medicine is our food”

As people move towards a more conscious approach to a healthy diet, Ayurveda and ghee can be valuable resources to help maintain balance and vitality in all areas of life. The wisdom of Ayurveda remains relevant and inspiring today for all those working to improve their health and quality of life.

Please note that before using ghee for medicinal purposes, it is always recommended to consult a professional Ayurvedic doctor or therapist!

How to make your own ghee

Bring the butter to the boil in a large saucepan, then reduce the heat to as low as possible and heat without a lid. Be careful not to burn it! If you cook it on too high temperature or for too long, it will go brown and smell unpleasant. Occasionally remove any foam that builds up on top. The surface of the finished ghee will no longer have foam, it will be golden yellow and translucent. Bets use a brass of clay pot for cooking. Carefully transfer to a storage container (e.g. a jar) and cool to room temperature. Properly prepared and stored, ghee will keep for months without refrigeration.

1 kg butter will provide about 800gr of purified ghee and it will take approx 30 minutes to prepare.

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