Ghee and butter are often one of the most favorite cooking fats used for various purposes. Do they differ in their health benefits, and would one be a better choice according to your requirements for cooking? Let us understand it.
1.Origins & Composition: Butter is churned from cream, which contains fats, water, and milk solids. Ghee, on the other hand, is butter that has been clarified where the butterfat is separated from the water and milk particles leaving pure fat. Now, ghee is finally free from lactose, hence perfect for the dairy-sensitive.
2. Smoke Point: Desi Ghee has a smoke point of around 250°C, while that for butter is approximately 175°C. It means that ghee is highly conducive to roasting, frying, or sautéing because it can withstand the highest cooking temperatures in terms of burning.
3. Nutritional Benefits: Ghee has higher concentrations of fat-soluble vitamins A, D, E, and K. It also has a lot of butyrate, which would soothe inflammation and help in digestion. Though not as concentrated as ghee, butter does contain these elements.
4. Flavor and Versatility: Desi Cow Ghee is great with both savory dishes and as a complement to desserts, given its nutty, slightly caramelized flavor profile. Butter, on the other hand, has a richer creamy taste and is better used for baking, as well as adding richness to a dish. Note, Ghee also can be used for baking!
5. Shelf Life: Ghee lasts much longer since it doesn't contain any water and can easily sit at room temperature. Butter, however, has to be kept refrigerated and spoils more quickly.
While each has unique properties, ghee surpasses both in flavor, health benefits, and flexibility when cooking. Try Hari Priye A2 Ghee for a classically nutrient-rich cooking fat that your body and taste buds will be glad you did!
