Ghee, also known as clarified butter, is a traditional Indian dairy product that has been used for centuries in Indian cuisine and Ayurvedic medicine. It is made by simmering butter to remove milk solids and water, leaving behind pure butterfat with a rich, nutty flavor and high smoke point.
In recent years, there has been a growing “ghee race“ in the Indian market as various brands compete to offer the highest quality ghee products. Traditional methods of ghee preparation involve slow-cooking butter from grass-fed cow\“s milk, which is believed to produce ghee with superior nutritional value and flavor profile.
Modern ghee manufacturers in India are focusing on organic certification, traditional preparation methods, and premium packaging to differentiate their products. The competition has led to increased awareness about the health benefits of ghee, including its high concentration of fat-soluble vitamins and beneficial fatty acids that support digestion and overall wellness. |
