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Ghee Chronicles: From Ancient Superfood to Modern Kitchen Staple
by Swapnali Gaikar on Oct 16, 2024
Indian homes have been worshiping ghee from centuries, not just as an oil for cooking but as a golden elixir of health and wellness. Its roots are traced from the ancient Ayurvedic writings where it was used in everyday meals to medicinal cures and deemed a superfood boasting of numerous medicinal benefits. Ghee, the clarified butter was regarded as part of well balanced life and not just supplementation to food.
In the traditional process, ghee was made by a labor-intensive but very effective method termed as the bilona process. This involves separating the nutrient-dense ghee from the curdled milk of A2 cows by churning into butter and slow-boiling it. It was held that ghee produced from the milk of free-grazing cows had more nutritional value, hence milk quality was important. Like the ones at Hari Priye, these were fed kindly, naturally, and milked only after their calves had been well-fed. The process in this traditional way ensures that the ghee retains the nutrients, including vitamins A, D, E, and K, Omega-3 fatty acids, and conjugated linoleic acid (CLA).
Ghee was more than merely an ingredient, however; it was a manifestation of health. It was used in Ayurvedic treatments as a healing agent from within for the body; it helped in digestion and balanced body temperature. According to Ayurveda, ghee feeds ojas, which is the essence of life and vitality. To this extent, ghee was very much a staple at home and also a staple in temples, for at every celebration or spiritual offering, ghee was considered essential.
Fast forward to the present, and ghee has had a renaissance. As interest grows in 'natural, organic, healthy fats', ghee is now becoming even more popular than within its traditional Indian borders. In the West, ghee is gaining acceptance as a multipurpose cooking fat; it will be perfect for high-heat cooking due to having a high smoke point. It is included in ketogenic and paleo diets by fitness enthusiasts for this particular reason: it can help increase the metabolism, make digestion better, and supply endurance energy to the body. Even Ghee earns a position in beauty routines as moisturizing properties are almost indulged.
We continue that train at Hari Priye, making small batches of ghee every day so it is as fresh and organic as possible. From the ancient Ayurveda practice to the modern kitchen, A2 Ghee continues the history of wellness. A2 Ghee is still the base content of a healthy, balanced diet, whether you cook with it or take a spoonful daily.
The evolution of ghee indeed is a testimonial of how something from ancient, historic times becomes today's pantry staple-from the ancient superfood to the modern day.
In the traditional process, ghee was made by a labor-intensive but very effective method termed as the bilona process. This involves separating the nutrient-dense ghee from the curdled milk of A2 cows by churning into butter and slow-boiling it. It was held that ghee produced from the milk of free-grazing cows had more nutritional value, hence milk quality was important. Like the ones at Hari Priye, these were fed kindly, naturally, and milked only after their calves had been well-fed. The process in this traditional way ensures that the ghee retains the nutrients, including vitamins A, D, E, and K, Omega-3 fatty acids, and conjugated linoleic acid (CLA).
Ghee was more than merely an ingredient, however; it was a manifestation of health. It was used in Ayurvedic treatments as a healing agent from within for the body; it helped in digestion and balanced body temperature. According to Ayurveda, ghee feeds ojas, which is the essence of life and vitality. To this extent, ghee was very much a staple at home and also a staple in temples, for at every celebration or spiritual offering, ghee was considered essential.
Fast forward to the present, and ghee has had a renaissance. As interest grows in 'natural, organic, healthy fats', ghee is now becoming even more popular than within its traditional Indian borders. In the West, ghee is gaining acceptance as a multipurpose cooking fat; it will be perfect for high-heat cooking due to having a high smoke point. It is included in ketogenic and paleo diets by fitness enthusiasts for this particular reason: it can help increase the metabolism, make digestion better, and supply endurance energy to the body. Even Ghee earns a position in beauty routines as moisturizing properties are almost indulged.
We continue that train at Hari Priye, making small batches of ghee every day so it is as fresh and organic as possible. From the ancient Ayurveda practice to the modern kitchen, A2 Ghee continues the history of wellness. A2 Ghee is still the base content of a healthy, balanced diet, whether you cook with it or take a spoonful daily.
The evolution of ghee indeed is a testimonial of how something from ancient, historic times becomes today's pantry staple-from the ancient superfood to the modern day.
