Ghee is the Indianized version of Clarified Butter. Worldwide, there is ample usage of variants of Drawn Butter in food, flavoring elements, medicinal additives etc. Rancid Ghee is used in the Middle East and North Africa by rendering sweetness by boiling with horse-radish tree leaves. Russians include Clarified butter in Cutlets and Fishcakes.
Ghee prepared from Buffaloes’ milk is considered rich in Cholesterol. Ghee prepared from Vegetable oils and hydrogenation of unsaturated oils (margaraine etc.) is used in Western cooking abundantly for flavoring and sautéing of spices, but is found to be high in harmful cholesterol.
Ancient cultures of Mayan, Roman and Egyptian Civilizations have accounts of preparation, use and preservation of variations of Ghee. Today, pure Clarified butter is produced primarily in India and also in the Middle-East, Egypt, Holland, Ethiopia , Russia, Australia etc.
Food and Dairy Products Research Organizations have a lot to speak for this very versatile ingredient – Ghee!
Ghee prepared from Buffaloes’ milk is considered rich in Cholesterol. Ghee prepared from Vegetable oils and hydrogenation of unsaturated oils (margaraine etc.) is used in Western cooking abundantly for flavoring and sautéing of spices, but is found to be high in harmful cholesterol.
Ancient cultures of Mayan, Roman and Egyptian Civilizations have accounts of preparation, use and preservation of variations of Ghee. Today, pure Clarified butter is produced primarily in India and also in the Middle-East, Egypt, Holland, Ethiopia , Russia, Australia etc.
Food and Dairy Products Research Organizations have a lot to speak for this very versatile ingredient – Ghee!
