pure new zealand ghee
Ghee is a form of highly-clarified butter that is traditionally used in Asian cooking. Like butter, ghee is typically made from cow's milk. Ghee is made by melting regular butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter.Traditionally, ghee has been used as cooking oil, an ingredient in dishes, and in Ayurveda therapies.
Cooking with Ghee
As per Ancient Ayurvedic text Cow Ghee is known to be digested up to 96%: the highest when compared to all other vegetable or animal-sourced fats. It is also known as the finest of fuels into the fires of digestion. Cow Ghee is one of the few cooking oils where the composition does not break down while cooking. Most vegetable and other oils are guilty of breaking down into harmful free radicals at boiling point. Free radicals are known to cause chronic health problems.
Ghee is perfectly safe for cooking, frying, sautéing, tempering and more. In India, this food has been a central element of healthy kitchens for thousands of years. Even people who are lactose intolerant can generally consume Cow Ghee as Ghee is known to be lactose-free.
Ghee & Spice Preparation
Many of the medicinal properties of herbs and spices can be absorbed and transported to targeted areas of the body with Ghee. The virtues of Ghee rests in its ability to reach within the deepest tissues of the human body, this is why Ayurveda is recorded to use Ghee in thousands of different herbal preparations. You can do achieve a similar result by cooking your kitchen spices in Ghee before adding to your dishes. Ghee is best to cook spices also known as Tadka (a base preparation for cooking all type of subcontinent dishes) and it also adds richness to the flavour of your dish.