Ghee
Ghṛta / घृत
Definition
Clarified butter: pure butterfat with the water and milk solids removed. Ayurveda regards it as the finest of oils, nourishing the body without dulling the digestive fire.
Key points
- Ghee is clarified butter: golden, pure butterfat made by removing water and milk solids
- Ayurveda ranks it among the finest of oils, said to nourish without disturbing the digestive fire
- It serves both as a cooking fat and as the classical base for herbal preparations (medicated ghee)
What is ghee?
Ghee (Sanskrit ghrita) is clarified butter: unsalted butter simmered gently until the water cooks off and the milk solids separate, leaving pure, clear, golden butterfat with a nutty aroma. Among the many oils (sneha) that Ayurveda works with, ghee has traditionally been ranked as one of the very finest, appearing everywhere from the kitchen to the treatment room.
The oil that spares the fire
Most rich fats are considered heavy on digestion, and here Ayurveda makes ghee the exception: an oil traditionally said to nourish the body without dulling agni, the digestive fire. Its moistening, settling quality is said to calm dry, unstable Vata and to gently cool the heat of Pitta, which is why it turns up in so many corners of the tradition, including a spoonful in warm drinks such as golden milk.
Medicated ghee, a classical technology
One of Ayurveda's signature techniques is the medicated ghee (ghrita): herbs simmered into ghee so that their fat-soluble constituents ride into the body on a carrier it accepts readily. The classical texts record a large number of such formulations, and ghee taken in preparation is also part of the lead-up to panchakarma, the classical cleansing program.
Using ghee today
Ghee behaves beautifully in the kitchen: it tolerates high heat, keeps well, and adds a rich, nutty depth to sauteed dishes, soups and toast. It is now easy to buy far beyond India. It remains a fat all the same, so moderation applies, and anyone whose health situation calls for care with fats should check with a professional.
This entry introduces a traditional system of thought and general information. It does not guarantee any specific effect and is not intended to diagnose, treat or prevent any condition. For health concerns, please consult a qualified medical professional.
FAQFrequently asked questions
What exactly is ghee?
Unsalted butter simmered gently until the water evaporates and the milk solids separate, leaving clear golden butterfat. In Sanskrit it is called ghrita, and Ayurveda has long counted it among the most prized of oils.
Why does Ayurveda value ghee so highly?
Tradition holds that ghee delivers nourishment without dulling agni, the digestive fire, and that it moistens and settles body and mind. It is also considered an excellent carrier for herbs, the base of the classical medicated ghees.
How do I use ghee?
Like any cooking fat: for sauteing, finishing dishes, or spreading. It tolerates heat well and has a rich, nutty flavor. It is still a fat, so keep quantities moderate, and check with a professional if your health situation calls for care with fats.