Ghee is a must for any primal kitchen. It’s a super-clarified butter with a sweet nutty intensely buttery taste. Ghee is a great alternative to butter — it’s lactose free. And grass-fed ghee is better yet — it’s super-healthy, with high levels of omega-3 fats, vitamin E, beta carotene, and CLA. Pure Indian Foods makes the best ghee I’ve had. I eat this stuff by the spoonful, in my tea, in everything I cook. The Agarwal family has been making ghee since 1889, and they know its many intricacies and secrets. You can taste it in every magical golden spoonful.~
For the true, true stories behind this incredible foodstuff, read on.
Ghee has been often misunderstood. To many, the name conjures up either something mysterious and foreign, or it generates over-simplistic commentary such as, "it's like butter but different." Simply put, ghee is butter that is heated to the point at which milk solids are separated and removed, and water is evaporated, leaving a delicious golden-yellow oil.
What remains is a nutty, intensely-flavored fat that withstands higher cooking temperatures than butter and can even be stored in your cabinet, rather than in the fridge (it won’t go rancid). Indians believe it has healing qualities. Many people, following Ayurvedic tradition, also use ghee as a fabulous, toxin-free moisturizer for healthy skin.
Ghee is a great culinary alternative to butter for those with dairy intolerances, as it is casein and lactose free, and allows for easier digestion. And it’s even more nutritious than butter: The process of creating ghee concentrates the conjugated linoleic acid (CLA) —a healthy cancer-fighter that also prevents atherosclerosis (hardening of the arteries)—found in the butter. Plus, grass-fed dairy is much healthier for you than non grass-fed — it’s got higher levels of omega-3 fats, vitamin E, and beta carotene. Ghee is a must for any primal kitchen.
Pure Indian Foods makes the best ghee I’ve had. Sweet and nutty and clean, I eat this stuff by the spoonful, in my tea, in everything I cook. Its bright yellow color is almost neon — a sign of incredibly high levels of beta carotene from grass-fed cows. A lot of ghees out there are adulterated, or they’re not grass-fed and organic.
Here’s Sandeep Agarwal, owner of Pure Indian Foods, with a bit about ghee. His family has been making ghee since 1889, and they know its many intricacies and secrets. Start watching at :23 — that’s where Sandeep comes in.
Pure Indian Foods Grass-fed Organic Ghee is made from the milk of pastured cows, fed on fresh green grass in spring and fall only. No GMOs, no added salt, no preservatives, no trans fats, no colors or dyes, no MSG, no flavor enhancers. The one and only ingredient is milk, with absolutely nothing else added to it.
About Pure Indian Foods, in their own words
In 1889, Lala Khoobram Agarwal, our great-great-grandfather, launched a pure ghee business in northern India. After 5 generations and over 124 years, we are still learning!
Organic, Grass-Fed & Pasture-raised Cows
Our ghee is made with milk obtained only during spring and fall, when the cows are out to pasture eating rapidly growing fresh green grass. Such milk is high in fat-soluble vitamins and contains naturally occurring Conjugated Linoleic Acid (CLA). Our ghee is Certified Organic by New Jersey Department of Agriculture (NJDA).
Made From Non-homogenized Milk
Homogenization is a process that breaks up fat globules in milk or cream to such a small size that they remain suspended evenly rather than separating out and floating to the surface. Homogenization has been linked to heart disease and atherosclerosis. We use non-homogenized milk to make our ghee.
Our Proud Heritage
We are passionate about ghee! We are keeping our family tradition alive and preserving our heritage. We make the finest grass-fed, organic ghee in the world!
Made Fresh In Small Batches
Our ghee is made fresh in small batches in stainless steel equipment. We include best use by date for your convenience of safe use. Our ghee is made with pride in New Jersey, USA with organic methods.
We make our ghee in commercial, well-equipped production facilities that adhere to Good Manufacturing Practice (GMP).
How to use ghee
Ghee is like butter, only more versatile (because of its high smoke point), more delicious, and more nutritious. Use it everywhere you’d use butter or oil. We are all about oil rotation at Barefoot Provisions — we love alternating ghee with olive oil, coconut oil, avocado oil, hemp oil, etc. Pay attention to what oil you’re craving most at any particular moment — it’s probably going to give you the nutrition you need most.
You probably know a lot of different ways to use butter and oil. But here is an epic catalog of ways to use ghee. Ghee-dy up!
Toppings and spreads
- Mix with good quality coarse sea salt. Add chives and spread over paleo flatbread.
- Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
- Stir-fry minced fresh garlic in ghee and pour over fresh hot paleo bread.
- Saute garlic in ghee and use it to make out-of-this-world paleo hummus.
- Toss into fresh popped popcorn (yep, I eat heirloom popcorn sometimes). Melt ghee, add salt and popcorn, pop until done.
Main courses and soups
- Stir into piping hot soup just before serving.
- Drizzle over meat or seafood. Especially yummy on tender steak, salmon, lobster, scallops, and crab.
- Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!
- Drizzle over fresh steamed veggies.
- Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility
- Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 °F until tender.
- Ideal for sauteing or caramelizing onions.
- Mash into hot baked potato, or stir into hot mashed potatoes.
- Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 °F until tender.
- Saute mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
- Spread over fresh hot primal roti (Indian flat bread).
- Stir hot buckwheat in hot ghee for 5 minutes; add liquid and cook as directed.
- Mash into baked potatoes, sweet potatoes, or cauliflower puree with sour cream and chives.
- Use in paleo cakes and cookies; they’ll taste great and keep fresh longer.
- Melt chocolate; add a spoonful of ghee and enough coconut sugar to make a glaze. Use for paleo cakes, quick breads or cookies.
- Stir a tsp into hot pudding before cooling – fantastic!
- Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with paleo ice cream or yogurt.
- Mix ghee and coconut oil; Saute bananas with coconut sugar; top with cream or paleo ice cream.
- Ghee is the secret to making perfect hollandaise sauce; it’s a perfect butter substitute and it’s easy to work with.
- Delicious in bolognese sauce as is or with olive oil.
- Mix ½ cup melted ghee with ½ cup olive oil; refrigerate in container with lid and use for sauteing, spreading, and in sauces calling for olive oil.
- Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.
- Spread on toast, muffins and bagels – unlike cold butter, ghee spreads easily.
- Stir into hot cereal just before serving.
- Scramble or fry eggs in ghee – they won’t stick to the pan.
- Make a french-style omelet with ghee; it’s firm and won’t turn brown like with butter.
- Use to saute lean turkey bacon; works great, tastes great, and won’t stick to the pan.
- Warm maple syrup with ghee; drizzle over paleo pancakes.
- Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
Out of the ordinary
- Pack it up for traveling, camping, picnicking, and hiking – it’s shelf-stable and doesn’t need refrigeration.
- Massage into skin instead of lotion or massage oil; it keeps skin and joints supple.
- Keep lips moist: use ghee in place of lip balm.
- Rub ghee into cuticles to help keep nails in good shape.
- Enjoy straight out of the jar! ☺
- Use in place of regular butter for sauteing; it doesn’t smoke or burn as easily.
- Use in dairy-free recipes; milk solids are removed from ghee during the clarification process.
- Use in place of oil for basting, sauteing, and broiling.
- Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats.