What is Ghee?
Ghee is a type of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian, and Arabic cuisines. It is made by melting butter and removing the milk solids and water, leaving only the pure butterfat. This process gives ghee a rich, nutty flavor and a high smoke point, which makes it an excellent choice for high-heat cooking and frying. It is more concentrated in fat than butter as milk solids and butter is removed. There is endless debate about Ghee is good for health or not. I am strong believer in not eliminating any food from your diet (unless recommended by your doctor due to health condition) rather have it in smaller qty. Still before you start any diet / regular intake of any products know your health and what your body can take (by consulting your physician)
Ghee is often used as a cooking fat, a spread, or a
condiment. It is also considered to have medicinal properties in Ayurvedic
medicine, which is a traditional system of medicine in India. Some people
believe that ghee has a range of health benefits, such as improving digestion,
reducing inflammation, and boosting the immune system. However, it is important
to note that the scientific evidence for these claims is limited, and ghee is
high in calories and saturated fat, so it should be consumed in moderation as
part of a balanced diet. It falls into good fat (just like Avocado) category. I
prefer to have good A2 desi cow ghee.
In Ethiopian cuisine, a spice-infused clarified butter (Niter Kibbeh) is made similar to ghee.
To make Niter Kibbeh, you will simmer spices and herbs along with the butter. Added spices and herbs give the clarified butter extra aroma and flavour. Typically, Niter Kibbeh can be done with Garlic, ginger, turmeric, black peppercorns or any spices of your choice just that you should use whole spices not paste or powder.
