Ghee is a quality of clarified butter that originates in the India and is an important part of the Indian cuisine. Good quality ghee adds a great aroma flavour and taste to the food. According to the ancient Ayurveda, small amount of ghee is the best cooking oil. Ghee is full of nutritive qualities and Ayurveda considers it a Rasayana, a regenerating and longevity promoting food.
In order to prepare ghee first the milk is curdled. The curd is then churned until it leaves behind the butter. The butter is then heated on a low flame until a layer of white foam covers the surface. With this the process comes to an end and liquid obtained after filtering is pure ghee. Ghee can be stored without refrigeration unlike butter. However, it should be kept in airtight containers to prevent bacteria formation.
Ghee increases appetite and helps to improve absorption and assimilation. It strengthens the brain and nervous system and improves mental functioning, which includes learning, memory and recalling. It lubricates the connective tissue. Ghee is a key element in all-Hindu rituals from birth ceremonies to funerals.