Have you ever wondered why ghee is so revered in Ayurvedic culture? Ghee (Ghritam in Sanskrit), also known as ‘golden nectar‘ or ‘liquid gold‘ is a believed to have originated in India and has been used since ancient times for many purposes, such as cooking, rituals, and healing. It is a must-have in every Ayurvedic kitchen and is also well-established in many Ayurvedic self-care practices.
Ghee is a beautiful golden yellow substance left over after the impurities of butter have been melted away. Also known as clarified butter, ghee is made by simmering butter over low heat until the milk solids and liquid fats separate. This clarification process strips away the parts of butter that are the most difficult to digest, such as lactose, casein, and whey proteins. Once the milk solids are removed you are left with ghee, a creamy, rich, clarified butter with a nutty, sweet, and caramelized flavour.
In Ayurvedic tradition, consuming ghee daily builds ojas (immunity) and nourishes depleted dhatus (tissues). Internally, ghee is traditionally considered to be nourishing for the digestive tract as it is easy to digest. It is responsible for building strong and healthy internal tissues. Ghee is a rasayana (tonic) which supports sexual organs and is also known to be an aphrodisiac in Ayurvedic culture. Due to its detoxifying benefits, it is often the core element of many Ayurvedic cleansing rituals. Ghee can be used both internally and externally and boasts numerous health benefits.
If you’re interested in learning more about the benefits and uses of ghee, or discovering more about Ayurveda in general, I highly recommend these reading materials: