Essentials for Indian Cuisine: Ghee
Ghee is for everyone! It’s a superfood, packed with vitamins. It’s dairy and lactose free. There are few diets that restrict ghee, in fact we couldn’t find any! It’s an excellent substitute for butter, as it is clarified butter. (Essentially it’s like coconut oil and butter had a miracle baby that loves and accepts everyone.)
So, what is clarified butter (ghee?) What’s it made of? And how do you say it, anyways? And why do we classify it as an essential for Indian cuisine if it’s for everyone?
Let’s get the most burning question out of the way:
How do you pronounce ghee?
Start by saying the word “geese” but stop right before the “s.” And that’s how you say ghee! For an audible example, see the video below.
What is ghee made of?
In the traditional Indian culture, ghee is made using cow’s milk. Cows are a sacred animal in the culture. Sacred ritual typically involve the use of ghee; from Vedic yajña to wedding ceremonies, but more on that later…
Although ghee is traditionally made using cows’ milk, you can make ghee from various types of animals’ milk; buffalo milk, goat milk, zebu milk, camel milk, yak milk… really any animal milk. However, we at Sambar Kitchen, recommend the traditional cows’ milk.
That’s just about the only ingredient in ghee. But if that’s true, why don’t we call it milk?! Where does the butter part come in? Well, it’s more than just milk and butter. The magic and deliciousness of ghee, lies in the preparation.
What is ghee?
Ghee is essentially butter in its most refined and exquisite form. In other words, ghee is clarified butter. Some have described ghee as “liquid gold” or “liquid culinary magic.” Ghee is truly, nothing more than pure butterfat extracted from milk.
Ghee is prepared by simmering butter over heat. As the butter melts over heat, solids will begin to rise to the surface. Skim the solids that rise to the top and continue to cook. Once the solids that fall to the bottom of the pot, start to brown, your ghee is “ready.”
This is a critical moment in the preparation of ghee. If you undercook the ghee, there will be too much moisture left, it won’t taste right and it will spoil or sour. If you cook the ghee too long, it will burn and result in a type of nutty flavor that is not desired. The “perfect ghee” is right between these two extremes.
Once the ghee is “perfect,” strain the liquid through cheesecloth to discard of any left over solids. Store your liquid gold outside of the refrigerator and enjoy!
Although this can be a fun experiment to try, cooking ghee is time-consuming and challenging. Ghee truly is a must in Indian cuisine, so the option to do without, is really not an option. At Sambar Kitchen, we prepare 100% organic ghee, so that you don’t have to make your own. (Buy here.)
Why is ghee essential in Indian Cuisine?
Although ghee is for everyone, it holds a special place in the heart of Indian cuisine.
The use of ghee can be traced back to ancient South India. In fact, it’s said that traces of cow ghee were found in a piece of pottery from 6,500 BC!
Southern India was hot – too hot for butter. In an effort to find a solution, our ancestors used clarification, and lo and behold – ghee (clarified butter) was created! Ghee stayed fresh, even at room temperature. It was able to withstand the high heat of South India.
The use of ghee spread to surrounding regions and for many, many years since, ghee has been used in Indian cuisine, ayurveda medicine, and it can even be found in Hindu mythology. To India, ghee is the most precious substance provided by the most sacred beast on earth, the cow.
Hinduism regards ghee as a food fit for the gods. In ancient India’s Dharmasutra law verses, ghee is mentioned as a key element in many religious rituals. Prajapati, the lord of creatures in Hindu mythology, created ghee in a ritual that is re-enacted today to signify recreating creation. Another ritual that signifies this same concept (fertility) is commonly used in wedding ceremonies during a ritualistic “food competition.” (It’s not uncommon for one to eat about 1 kilo of ghee in one sitting during this competition. That’s 2.2 pounds.)
As healthy as ghee is, I’m sure Indian cardiologists love wedding season…
Health benefits of ghee:
Legendary rumors have it, the longevity of the Hunza Valley tribespeople could be a result of their diet: raw fruits and vegetables, grains and ghee. The Hunza tribe, live in the Himalayan range between Pakistan, India and China. They are famed for their lifespans of 115 years or more. (Curious scientist have heavily research the Hunza’s rumored lifespans, and it’s believed that the lifespans may be an exaggeration. But, still cool!)
Fast forward to modern day medicine. A 2018 study, compared the cholesterol levels in 200 people in north India. The study was performed to evaluate the effects of ghee vs. mustard oil in a lipid profile. The study concluded that the fat and cholesterol levels in the group that ate more ghee, was healthier than those who consumed more mustard oil.
This result is likely due to the cancer-fighting CLA (conjugated linoleic acid) found in ghee; also known to fight cardiovascular diseases. Some studies have also linked CLA to weight loss.
As if that’s not enough, ghee also has a high concentration of monounsaturated Omega 3’s (the same fatty acid found in salmon.) Omega-3’s are another element known to promote healthy heart and cardiovascular function.
Ghee can also be used as a remedy for digestion issues, inflammation and swelling, and burns – due to its’ rich amounts of butyrate.
And for anyone who is intolerant to lactose and casein, ghee is an excellent substitute for butter. The lactose and casein that are found in butter, are broken down during the slow boiling production of ghee.
Ghee also contains high concentrations of antioxidants and vitamins: A, D, E and K.
Advantages of cooking with ghee:
All of the health benefits above, are major advantages of cooking with ghee, but believe it or not, there is more!
First and foremost, the flavor! Ghee has a slightly nutty flavor, similar to butter-scotch. When cooked just right, this flavor is bold and absolutely delicious.
Second, the smoke point of ghee is a whopping 485 °F, which is about 150 °F higher than butter. This means that ghee can withstand higher temperatures without losing its’ flavor or burning. The high smoke point makes it perfect for the desired golden crust, that we all love, on pan-seared and fried foods. It’s perfect for Indian food (and any food that uses spices) because certain spices release their essential oils when fried at high temperatures. Mix your ghee with your spices and your dish will be more flavorful than it’s ever been before.
Hit the button below to get your hands on this magic liquid gold! Sambar Kitchen’s ghee is 100% organic and the finest quality. It’s a must use for every chef.
Below, you can find a list of recipes to try with ghee. Let us know what you create with ghee in the comments below.
