Ghee (pronounced ghi) is firmly anchored in Indian cuisine and stands for a pure butter fat, equivalent to butter lard. During production, the fat is separated from the other components of the butter, so it has a longer shelf life and is also suitable for strong heating during frying or frying up to 250 ° C.
Ghee is a term from Indian cuisine and means nothing more than pure butter fat or butter lard. In Ayurveda, ghee is assigned a whole range of health-improving properties. In this country, however, the butter fat is appreciated exclusively because of its good frying properties.
In the ancient Indian medicine of Ayurveda, ghee is considered an elixir of life. It is intended to stimulate the digestive forces that nourish seven body tissues (plasma, blood, muscles, fat, bones, bone marrow, nerves and reproductive organs), as well as to keep the three vital energies, vata, Pitta and kapha, in balance. In Ayurvedic medicine, ghee acts as a carrier substance. Valuable active ingredients contained in the ghee are thus to be transported into the body and absorbed into the cells through the fat-permeable cell membranes. Likewise, ghee should be able to bind environmental and body toxins and finally remove them from the body.
The butter lard, which we know from the trade, is produced industrially. By thermal processes, such as pasteurization and melting, as well as by physical processes, such as centrifugation, the water and milk protein contained in the milk is gradually removed. What remains is the liquid and clarified butter fat with a fat content of almost 100 percent. In comparison, the Butter Ordinance prescribes a minimum fat content of 82 percent, a maximum water content of 16 percent and a maximum amount of 2 percent fat-free dry matter for butter.
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