Ghee is a yellowy-white, fatty-oily substance specially prepared from butter. In order to manufacture the ghee, unsalted butter is slowly and carefully simmered, removing the water, protein and milk sugars.

 

In India, ghee has been known for thousands of years as Ghrta (Sanskrit) or Ghi (Hindi), as evidenced by reports on ancient palm leaves and in books. Ghee was even mentioned in the Kamasutra (presumable written about 200 A.D.). But it isn't only known in India - it is also used in Pakistan, south-east Asia, Egypt, Ethiopia and the Arab world.

 

Ghee is mainly produced from butter made from the milk of cows, but also butter from goats, sheep, camels, and even elephants and yaks.

This oily fat has also long been known in the Alpine countries as "Butterschmalz", being produced in those areas where beef cattle are raised.

 

Ghee isn't only used for cooking and nutritional purposes. It is also regarded as the jewel of ancient Indian medicine. It is essentially an all-round home remedy and elixir of life. It is attributed with numerous positive effects - it is said to promote digestion, stimulate appetite, improve concentration and detoxify the body. It helps with fevers and anemia, promotes the healing of wounds, alleviates constipation and relieves spasmodic coughing. It is said to rejuvenate, regenerate cells, cleanse, fortify, be an anti-inflammatory and have general healing effects, stimulate tissue metabolism and strengthen the immune system.

 

Ghee is used internally, but also serves as an excipient for ayurvedic medicines and as a base for ointments. Massages with warm ghee are said to have positive effects on the skin, combating drynes and roughness. Soothing massage of the feet with ghee can help combat sleep problems and headaches, as well as nervousness and exhaustion. Ghee heated to body temperature, when poured on the eyes, has positive effects for red, irritated eyes.

 

In ayurvedic medicine, which was always conscious of the benefits of ghee, we find answers which help us understand the unique therapeutic characteristics of this fat.  Modern medicine is now also trying to scientifically  investigate the importance of ghee for our health.

Produced from butter, ghee has a pleasant aroma and also has the advantage of having a longer shelf life than butter. Even without being in the refrigerator, ghee can be kept for many years in an airtight, dry container. Indians swear that, as far as its medicinal uses are concerned, the longer it is allowed to "ripen" the better.

In addition, Indian oil lamps used in temples for weddings, funerals and religious rites, are also fueled by liquid ghee.  This valuable substance, because of its unique characteristics and its positive effects, is referred to as the "oil of royalty".

 

Source: book "Ghee - the Gold of Ayurvedic Medicine" by Sebastian Mathew M.D., Eva Kettler-Schmut M.D. Prof. Dr. Otto Schmut ISBN 978-3-902552-08-2

 

 

Agni - the consuming fire

 

In order for energy to be produced from food and for tissue to be built, the food must be broken down, transformed, "burned".  Just as we must also take the impressions, perceptions and other stimuli we encounter, absorbing them, processing them and transforming them.

 

Agni has all the characteristics of fire: hot, dry, light, subtle, mobile, pervasive. Without Agni, no life is possible.  The composition of tissue, complexion, physical strength, the immune system, body temperature, everything is dependent upon Agni. Disturbances of the Agni are a main reason for the development of disease, which is why the restoration of the dysfunctional Agni is often the first step in therapy. Without a healthy Agni, it is impossible for healthy tissue to form, there are no correct waste products (Malas) or Doshas. When Agni, the consuming fire, is disrupted, "Ama" (undigested, half-digested, "unripened") forms. Substances that cause illness collect within the body.

 

Some of the causes leading to the weakening of Agni and accumulation of  Ama are:

 

 

aggravation, fear, dread, rage, stress, sadness

 

irregular, hasty, unfocused eating 

 

lopsided, unbalanced diet (*which predominantly only strengthens a single Dosha)

 

lack of one of the flavor nuances (*sweet, sour, salty, spicy, bitter, tart)

 

drinking too much

 

sleeping during the day

 

overeating

 

foods for which you feel a strong aversion 

 

moving to a new town

 

change of seasons

 

fasting

 

hormonal influences

 

 

Ghee is an indispensible component of Ayurvedic nutritional philosophy: in the kitchen, as a component of medicine, as well as in personal grooming and beauty care. With its fine caramely, buttery aroma, ghee is delicious and intensifies the taste of all foods, but, according to Ayurveda, it is no longer a butter. Protein, milk and water are simmered and filtered out of fresh creamery butter, resulting in the creation of a golden oil that transports fat-soluble vitamins within the body and is also able to bind and eliminate many metabolic waste products and toxins.

 

This is the reason why ghee is classically used as part of Pancha-Karma treatments. Whereas a fat-free diet can actually accelerate the aging process, ghee, also referred to as Rasayana (a natural rejuvenator) in Ayurveda, actually has a cell-regenerating effect.  Ghee possesses an ideal blend of essential fatty acids, promotes the development of healthy cholesterol (HDL) and is resistant to free radicals that, in combination with cholesterol, can lead to arteriosclerosis. Which is why it is fair to claim that, though a derivative of butter, as part of Ayurvedic nutrition, ghee does not increase the risk of arteriosclerosis.

 

Ghee has positive effects on brain function, it improves memory, learning capacity and retention. In fine cuisine, clarified butter has long been the secret behind award-winning chefs, for the world's best restaurants cook with ghee. It strengthens the consuming power of Agni, the adversary of Ama, those harmful waste products, playing an important role in nutrition.  Because of its nutritious, harmonizing and cooling qualities, Ghee has a balancing effect on Vata-Pitta disturbances. Ayurvedic beauty care swears by the many skin-friendly characteristics of ghee. Just as aloe can be used to treat burns, ghee can prevent or reduce the formation of ugly scars or blisters. Qualified Ayurveda therapists use ghee as a carrier substance for medications, which improves and enhances their effectiveness in targeting the source of the illness. The drinking of ghee is not only the enjoyable highlight of a Pancha-Karma treatment, it is also urgently needed in order to cleanse the body of unhealthy deposits. It is advised that you prepare your own ghee, since this makes it even more effective. But even if bought from a local specialty food store, this substance continues to balance and harmonize your body.  Ghee is a wonderful gift for your health and, with its appetite-stimulating smell, appearance and hundred-fold uses, integrates wonderfully into Ayurvedic nutrition for virtually everyone.

 

Ghee is also known as clarified butter and is an anhydrous milk fat. According to Ayurveda, ghee strengthens Agni (the consuming power) and thus creates an outstanding basis for healthy nutrition.

It has an extremely high percentage of pure fat (99.8%), whereas regular butter generally has around 85-90% pure fat.

Clarified butter is produced by heating up regular butter and then skimming off the milk-protein foam that results. This process is repeated until no more of the foam is produced. What remains is clear, golden-yellow clarified butter. Clarified butter has a better shelf life than normal butter, even at room temperature, and can even be used in meals that require an especially high frying or baking temperature. Because of its characteristic, intensive flavor, it is highly prized and often used in meals that require boiling, frying and deep-frying, as well as baking.

When cooking, we highly recommend that you sauté your spices in ghee, and that you steam your vegetables with ghee. As with all fatty substances, ghee should not be consumed in large amounts (exception: Panchakarma cleansing treatment, under the supervision of a Maharishi Ayurveda physician).

 

Keep the finished ghee in a glass  jar or clay container. Be sure only to remove ghee from the container with a clean spoon.

 

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