Ghee, also known as clarified butter, has a long history in Indian cuisine and traditional Ayurvedic medicine. In this blog post, we look at the many uses of ghee, how it is made, its health benefits and why it is so highly valued in Ayurvedic treatment.
Effects of ghee
Ghee is rich in healthy fats, particularly short-chain fatty acids and conjugated linoleic acid (CLA). These fats are easy to digest and provide your body with readily available energy. Ghee also contains a variety of fat-soluble vitamins such as vitamins A, D, E and K, which are essential for many bodily functions.
The anti-inflammatory properties of ghee make it an important component for the health of your digestive tract and your general well-being. Ghee is excellent for balancing Vata (air) and Pitta (fire) without extremely increasing Kapha. Vata types can enjoy more ghee than Pitta types, Kapha types should consume ghee in moderation.
Ghee is also one of the sattvic foods that have a positive influence on the mind, body and soul. Ghee also brings out the aroma and taste of many dishes particularly well.
Making ghee
Making ghee is a relatively simple process, but one that requires time and care. Here is a step-by-step guide:
- Melting butter: High-quality butter (organic) is heated slowly at a low temperature until it melts.
- Clarifying: During heating, the butter separates into three layers: Foam on the surface, clarified butter in the middle and milk solids at the bottom.
- Skimming: The foam is skimmed off the surface.
- Filtering: The liquid, clarified butter is poured through a fine sieve or cheesecloth to completely remove the milk solids.
- Storage: The clear, golden ghee is stored in a clean glass container and can be stored at room temperature or in the refrigerator.
Good to know:
In the old Ayurvedic and folk tradition, it is said that the effectiveness and healing properties of ghee increase with age - even if the taste can then become slightly bitter. In many classic Ayurvedic formulations, 5 to 10-year-old ghee is particularly recommended.
Cooking with ghee
Ghee is an excellent fat for cooking as it has a high smoke point and therefore remains stable at high temperatures. This makes it ideal for frying, deep-frying and baking. It gives your dishes a rich, nutty flavor and improves the texture.
Benefits of cooking with ghee
- High smoke point: Ghee does not burn as easily as other fats - perfect for high temperatures.
- Nutrient-rich: It is rich in fat-soluble vitamins and healthy fats.
- Long shelf life: Ghee can be stored for a long time without refrigeration as it no longer contains milk solids that could go rancid.
- Taste: It gives dishes a unique, nutty taste that is appreciated in many cuisines.
Ghee in Ayurveda
Ghee plays a central role in Ayurveda. It is not only used as a food, but also as a remedy and carrier for herbs and medicines. Ghee helps to balance the doshas (Vata, Pitta, Kapha) and supports the detoxification of the body. It nourishes the tissue, improves digestion and strengthens your immune system.
Medical effects in the body
Ghee has numerous medical effects on your body. It has anti-inflammatory, antioxidant and antimicrobial effects. These properties make ghee particularly valuable for healing gastrointestinal disorders, promoting wound healing and improving skin health. Ghee also supports brain function and can help reduce the risk of neurodegenerative diseases.
Medical uses of ghee
Ghee is used in Ayurveda for numerous medical applications, including the treatment of allergies, skin and respiratory diseases. It is also known to delay adverse effects and neutralize the effects of toxins in the body. However, ghee must be used in optimal quantity and form to enhance the effectiveness of Ayurvedic preparations. Most medical applications of ghee are aimed at treating ailments of the nervous system, digestive system and psychological conditions.
The detoxifying effect of ghee is particularly noteworthy. It dissolves and liquefies toxins and calms the doshas. It opens the small channels so that toxins can be released from deeper tissues and excreted via the gastrointestinal tract. At the same time, it lubricates and moisturizes membranes and tissues, protecting them from damage and supporting the proper drainage of waste and toxins.
Ayurveda teaches that the digestive tract is connected to all other organs and tissues. When the digestive tract is successfully cleansed and strengthened through an Ayurvedic treatment, the entire body is healed and rejuvenated. However, ghee should only be used medicinally under the supervision of an experienced Ayurvedic physician.
Ghee is more than just a cooking fat - it is a versatile and valuable food with deep roots in the Ayurvedic tradition. Whether as part of an Ayurvedic cure, to improve general health or as a tasty ingredient in your cooking - ghee offers numerous benefits. Try it out and experience the positive effects for yourself!
Positive properties of ghee at a glance:
- Ghee should definitely not be missing in Ayurvedic cuisine
- Balancing effect on Vata and Pitta, without extremely increasing Kapha
- Nourishes all body tissues
- Helps to improve the reproductive system
- Nourishing and calming effect - positive for the nervous system, relaxes and promotes mental clarity
- Strengthens Ojas, the fundamental life energy for vitality and immunity
- With its cooling properties, it helps to soothe burning sensations in the body
- Gives skin and tissue suppleness and softness
- Supports healthy digestion and promotes metabolism
- Dissolves toxins from the tissue
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