Nourish Body
Balance Dosha

Recipes Through an Ayurvedic Lens

Ghee (Clarified Butter) (Ghrita)

Ghee is the quintessential culinary fat in Ayurveda, revered for its ability to nourish the body while acting as a vital medium for nutrient absorption. It is prepared by simmering butter to remove water content and milk solids, resulting in a shelf-stable, golden oil. In the kitchen, it is prized for its high smoke point and its capacity to carry the properties of herbs and spices into the deeper tissues of the body. Traditionally, ghee is considered a premier 'sneha' (oleating agent). It is not merely a cooking medium but a foundational food that supports digestive health and tissue vitality. Whether used to sauté vegetables, enrich meat broths, or as a finishing touch to a meal, ghee is valued for its ability to balance the digestive fire (Agni) without extinguishing it, provided it is used in appropriate quantities.

Category: fat

Classical attributes

Preparation notes

Ghee is best prepared by slow-simmering unsalted butter until the milk solids turn golden and the water evaporates. In culinary practice, it is often used to 'fry' spices (like cumin or mustard seeds) before adding vegetables or grains to enhance flavor and digestibility.

Health benefits

Culinary uses

Indications

Pathya (supportive)

Apathya (avoid)

Classical sources