Edible Oils & Cow Ghee

Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.

Ayurveda considers pure unadulterated Ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food.