| Ghee |
Index for Ghee |
Information AboutGhee |
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Ghee ( Hindi घी, from Sanskrit ''ghṛta'' घृत "sprinkled") is a type of Clarified Butter important in Indian Cuisine and tradition, as well as in Pakistan and Bangladesh. Ghee is made by Simmering unsalted Butter in a large Pot , until its water has boiled off and its Protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have. Properties Unlike Butter , ghee can be stored for extended periods without Refrigeration , provided it is kept in an Airtight container to prevent Oxidation . This extended life is due to the destruction of Microbe s and Enzyme s during simmering and the removal of water. Also unlike butter, ghee can be heated to its Smoke Point without discoloring or developing a burnt taste, making it superior for Deep Frying . In fact, until refined Vegetable Oil came into popular use in India, ghee was the mainstay of all fried dishes. Religious uses Ghee is frequently used for '', ghee is the very root of sacrifice by Bhishma . Health Concerns Like any Clarified Butter , Ghee is composed almost entirely of Saturated Fat , the excessive consumption of which is linked with a variety of maladies, including Coronary Heart Disease . Ayurvedic texts, however, describe many diverse mind/body benefits. For example,
Other uses Ayurveda makes use of ghee in medications. Some wedding ceremonies have ghee eating competitions, as eating ghee is believed to enhance Virility and sexual potency. |