Ghee is a clarified butter that originated in South Asia a long time ago. It is very commonly used in South Asian cuisines. Ghee is used for various purposes including food preparation, religious use, as well as for its nutritional value.

Preparation: Ghee is prepared by first making butter and then clarifying it. The process begins by first boiling the cow’s milk. A thick layer of cream forms on top of the milk after it reaches room temperature. Remove the cream and store in a container and refrigerate. The collected cream is brought to room temperature and beaten with a mixer or wooden ladle until the butter is spread separately. This well-washed butter can now be used to make ghee.

Butter is usually melted in a pan over medium high heat to make ghee. The butter begins to melt, forming a white foam on top. Residual solids settle to the bottom and the ghee, which is now clear, golden and translucent with a fragrant smell, is ready. The ghee is then filtered and will solidify when completely cool. Ghee can be stored for long periods without refrigeration, as long as it is kept in an airtight container to prevent oxidation and remains free of moisture. The texture, color or flavor of ghee depends on the source of the milk from which the butter was made and the degree of boiling and simmering.

religious use: True ghee is made from cow’s milk yogurt, which has a sacred role in modern Vedic and Hindu rituals. Ghee is also burned in the religious ritual of Aarti and is the main fuel used for the Hindu votive lamp known as the diya or deep. It is used at marriages and funerals, and to bathe divine idols during worship.

use in food: Ghee is widely used in Indian cuisine. In many parts of India, rice is traditionally prepared or served with ghee. In Rajasthan, ghee is considered a must. Ghee is also a most used ingredient in the preparation of Indian sweets of different varieties. Ghee is an important part of Punjabi cuisine, where curries often use ghee instead of oil, to give the food additional richness.

native value: Like any clarified butter, ghee is made up almost entirely of fat. It is very high in vitamin A and vitamin D content. It can be supportive of healthy eyes, legs, hands, and bones. Ghee aids in the absorption of not only vitamins and minerals, but also phytonutrients. Studies have revealed a mechanism by which ghee lowers plasma cholesterol. This action is mediated by an increase in the secretion of biliary lipids.

Some identical preparations around the world: Various cultures outside of South Asia prepare similar fat contents virtually identical to ghee in terms of process and end result. The Egyptians prepared samna baladi, which means local ghee. Niter Kibbeh is made and used in Ethiopia in the same way as ghee, adding spices during the process, resulting in a distinctive flavor. The Moroccans go one step further, aging the spiced ghee for months, resulting in a product called smen. A non-refrigerated ghee-like butter under the name manteiga-de-garrafa or manteiga-da-terra is common in northeastern Brazil.

Presence of Ghee in Business Directory: Indian ghee, however, has its shine all over the world. Among the different types of clarified butter prepared in various parts of the world, only Indian ghee finds a place in the global market. It is widely exported to many offshore destinations globally. There are manufacturers in India who prepare ghee for domestic and international consumers. Indian manufacturers, exporters and suppliers can find many business partners and links with the help of Exporters Directory, Manufacturers Directory and Suppliers Directory through B2B portals.