Indispensable in Ayurveda, as well as in traditional Indian gastronomy, ghee is a clarified butter derived from a conventional butter from which water, lactose and proteins have been removed. Ghee is considered the purest and noblest fat.
Unlike the butter we consume, ghee does not oxidize. The process of clarification of butter allows ghee to keep longer even at room temperature. On the other hand, ghee does not degrade or turn black during cooking, even at high temperatures.
In Ayurveda, ghee is known for its virtues:
It helps to strengthen the immune system.
Ghee is also used externally to relieve burns and sunburns, but also to moisturize the lips, skin or hair.
