Ghee is an essential part of the traditional Indian cuisine that not only adds loads of taste to the dish but also makes, along with fresh vegetable garnishing, presentable. Its origin traces back to the time when subcontinent existed. The ladies in the villages there used to produce ghee from butter or cream. The idea was to obtain a nutrients-full cooking ingredient for all the delicious desi dishes and they succeeded in doing so. The nutrition value of ghee is still praised by the elderly people in our society. They often refer it to as being pure and healthy!
Preparation of ghee
The process of manufacturing ghee is quite easy. It requires boiling butter (that is churned from cream). This makes the impurities to float on top of the clear liquid fat, also known as the ghee, and any other solid residues to settle down. The impurities are then removed; liquid fat poured into a clean jar and the solid residue is used for other culinary purposes.
Taste and flavor of ghee
The flavor of the ghee is dependent on the quality of the butter used and on the milk. Moreover, it can be changed to taste by adding different spices to the clear liquid fat. These ghee types with different taste are used for different purposes.
Ingredients of ghee
The ghee is typically a fat preparation packed with a lot of energy. It consists of both monounsaturated and polyunsaturated fats. It also comes with a high quantity of fat-soluble vitamins like Vitamin A, D, and E and has a very low quantity of lactose. This means they are a perfect alternative to dairy products for those who are lactose intolerant.
Types and uses of ghee
The ghee can be obtained from the animal sources or the plant sources. The latter is famous as the vegetable ghee and is widely used as an alternative to traditional ghee in cooking dishes. The animal ghee comes in two different types, one you obtain from the cow’s milk and the other is that you get from buffalo-milk. Both of these are used in cooking South Asian cuisine and are eaten with roti, rice or used for finishing drizzle atop a curry.
Is it healthier than butter?
Well, a lot of people ask this question as they are obviously worried about their heart health. The short answer is ‘yes’. Butter is known to contain 12 to 15% short and medium-chain fatty acids. On the other hand, ghee is said to contain 25% or more of these thus making it healthy for your cardiovascular system. A study conducted in 2015, published in the Journal of the international society of sports medicine states that there is a potential link between ghee and improved heart and metabolic health.
Ghee offers a dozen of health benefits to the human body. It reduces inflammation and contributes to building strong bones. It helps you stay in shape and promotes weight loss in obese people. Ghee also benefits your digestive health by increasing gastric acid and improving the digestion process.