Is your ghee not golden orange enough? Does pure buttery radiance not emanate from your pores each and every day? Want to add some delicious anti-inflammatories to your life? You've come to the correct product page, then. For your love of grass-fed ghee is about to meet your desire for the warming and healing effects of organic turmeric, all in one sunset-hued jar. Blending turmeric root, ginger, and black pepper into the ghee is what makes the difference in both flavor and efficacy. ~
For the true, true stories behind this incredible foodstuff, read on.
I'm betting you are here because you're a fan of ghee and are either curious about the benefits of adding turmeric to your diet or are already on the bandwagon. Already a fan of Pure Indian ghee? Even better, for this awesome new combination is going to make your week. Take that luscious grass-fed organic ghee you already love and add turmeric root in therapeutic amounts, then add ginger for warmth and black pepper for absorbability. It's perfect, it's traditional, it's nothing less than what you expect from Pure Indian Foods.
About ghee . . . 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. With turmeric, it certainly does!
Ghee is a great culinary alternative to butter for those with dairy intolerances, as it is NEARLY (but not 100%) casein and lactose free, and allows for easier digestion. If you are highly sensitive to dairy solids, this might still not be low enough—caveat emptor. 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.
Why Turmeric Superghee? Why THIS product?
- A unique fat-soluble turmeric preparation with the synergy of ginger and black pepper.
- Each serving is made from 800 mg of organic turmeric powder. The turmeric powder used is naturally rich in curcumin.
- Traditionally, turmeric is always cooked in ghee or another oil/fat. This is the right way to incorporate turmeric in your diet.
Here's some awesomely excited herbalists talking about the tumeric ghee and its place in *your* new traditions:
Our Grassfed Organic Tumeric Superghee is made from the milk of pastured cows, fed on fresh green grass in spring thru fall. No GMOs, no added salt, no preservatives, no Trans Fats, no colors or dyes, no MSG, no flavor enhancers. The only ingredients are Grassfed organic cultured ghee, organic turmeric root powder, organic ginger root powder, and organic black pepper with absolutely nothing else added to it. It is batch-tested to contain less than 0.5% lactose and less than 5 ppm casein/whey. It is batch-tested Gluten-Free. Packed in BPA-Free plastic container.
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). Cook the popcorn with coconut oil (my favorite!), then melt ghee, add salt and popcorn, toss until well-distributed.
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.
- 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.
- Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.