Ghee is clarified butter is a native of the Indian subcontinent and is important for Indian cuisine and Middle East (Levant region and Egypt).
The ghee is prepared by simmering unsalted butter in a large pot until all water has evaporated and that the proteins have settled at the bottom. Clarified butter is then removed with a spoon to avoid remixing the solid particles with clarified butter. Unlike butter, ghee can be stored for long periods without refrigeration as long as it is stored in an airtight container to prevent oxidation and mold. The texture, color and taste of ghee depends on the origin of the milk from which butter was obtained and the duration of the boil. In India, ghee is usually obtained from the milk of water buffalo.

The word ghee comes from Sanskrit. It has a sacred role in libations and anointings in the Vedic and Hindu religions (see Yajur-Veda). There is also a hymn to ghee. The ghee is burnt in the arati ritual of the Hindu religion and is the primary fuel in decorative lamps called diya. It is used in weddings, burials.

The ghee, mixed with four other substances (sugar, milk, Dahi and honey) is called Panchamrut. The Panchamrut is sacrificed with the rituals dedicated to Shiva and Maha Shivaratri. According to the Mahābhārata, the ghee is the root of sacrifice by Bhishma. It is thus used in large quantities in the Yajna and is considered food for Devas (God).

Ayurvedic medicine attributes many properties Caregivers in ghee, both physically and mentally. The main ones are:

– Absorption: The ghee is an essential element formulations Ayurveda herbal. As ghee is an oil, it can bind with fat soluble nutrients and herbs to penetrate the cell plasma membrane of the body. It may be added that increases the potential of certain herbs by carrying the active components within the cells where they have maximum effect.

-Digestion: The Ayurvedic texts say that ghee aids to reduce excess stomach acid and helps to restore or maintain the mucus in the stomach.

-Light Burns: Like aloe, ghee helps prevent the blisters and lesions if applied quickly on the skin. The ghee stored long have superior medicinal properties.

However, these claims are based on scientific evidence. The ghee is a food consisting mainly of fat, the excess of which is known to increase the risk of coronary heart disease.

The ghee is used widely in Indian cooking. In Sadya (banquet), the parippu is eaten with ghee. In several parts of India, especially in Bengal and Orissa, rice is always served with ghee (Biryani). The ghee is also an ingredient used in preparing the Kadhi. Punjabi cuisine prepared in restaurants use large quantities of ghee. The Masala is made of a large amount of spice and ghee. The naan and roti are covered by brush ghee during preparation or during the service. The ghee is finally used in Indian pastries with Mysore pak and different varieties of halva and laddu.

Like all clarified butters, the ghee is composed entirely of saturated fatty acid. It has been shown that the ghee reduces cholesterol in the blood in a study on rongeurs5. Studies on brown rats revealed one mechanism by which ghee reduces bad cholesterol.