Ghee: Should we succumb to the clarified butter trend for cooking food?

This is an iconic ingredient in Ayurvedic cuisine. Ghee, which is increasingly popular in Europe, is said to be an excellent alternative to butter. In fact, it is clarified butter made from cow’s, goat’s or buffalo’s milk. Unsalted butter is heated slowly, and the foam and whitish particles on the surface are removed. The aim is to have a purified, almost transparent butter, free of water, casein and whey. Without its impurities and filtered, the yellow liquid will then solidify: ghee has a semi-solid texture and is said to be a healthier source of fat than butter.

In France, ghee can be found in organic stores or in some Indian or Asian delicatessens. Ghee is said to be easier to digest than regular butter. This is because it has fewer saturated fats, less cholesterol and is lactose-free. For people who are lactose intolerant, it can be an excellent alternative. Especially since this clarified butter is rich in vitamins A, D, K and E. All of which are useful for protecting the immune system, bones, muscle tissue and nervous system.

Ghee is also said to be rich in antioxidants, which help prevent cardiovascular disease. In addition, it has a higher smoke point than regular butter, so it can be heated to a higher temperature before new chemical species form. These are generally harmful to health.

Be careful though, like any product, it is important to consume it in moderation. In too large a quantity, it can lose all its benefits. In addition, it is recommended to vary the sources of fat: vegetable oils, butter, ghee… It takes all sorts to be healthy!

In India, ghee is used as a classic butter. You can use it to cook your food in a pan. It is also suitable for baking and can be used for pastries! You can spread it on bread, if you like its nutty taste. Some people use it in cosmetics to take care of their hair and skin.