Ghee butter is especially valued for its excellent culinary properties. Thanks to the high temperature of smoking (up to 250 degrees), butter does not burn, hence more and more often is chosen as a fat for preparing various types of dishes. What’s more, the rich taste of Ghee adds depth to the dishes of various cuisines in the world. Thanks to Ghee heating, the layers of solids (impurities) and liquid (the purest butter) separate from each other. High temperature of its heating (118 degrees) allows Maillard reaction, responsible for the caramel color of the butter and its aftertaste.
Ghee clarified butter is mainly used in the kitchen: for cooking, frying or stewing. It can also be used for baking (instead of butter or oil) and as a base for soups and sauces. Due to the high content of vitamin E, it is also used for skin care.
Ghee butter has a soothing effect on the digestive system, because it does not raise cholesterol. After consuming it increases the level of interferon (an antiviral substance). It can be consumed by people of all ages.