Charaka once said “If the gastric fire is kindled by fuel in the form of ghee, then it cannot be suppressed, even by food that is too heavy” If we break down the quote in simple terms it mainly focuses on vigor, complexion, and lifespan. The thermogenetic process produces good health, vigor, plumpness, glow, vital essence, lustrous heat, and life breaths (fire in the body). When this fire is put out, a man perishes; when it is appropriately stoked, a man lives a long, healthy life. He starts to fail when it becomes insane. The mainstay of life is therefore stated to be the thermal function. The food that is thought to be a source of the body’s elements, vital essence, vitality, complexion, and other things also depends on the gastric fire for the formation of the body’s elements, which cannot occur from undigested food.

Keeping the vigor and body’s metabolism in mind, Ghee has played a vital role since immemorial. Let’s get to know the liquid form of gold i.e. Ghee more closely from the lens of Ayurveda.

The term “ghee” also refers to clarified butter. You slowly cook butter over very low heat to create ghee. This process separates the butter oil from the milk solids and buttermilk, which are then filtered off to leave only the butter oil. A pleasant approach to consider the most subtle form of grass is ghee! The grass is consumed by cows, who then digest it and turn it into milk and cream. After that, the cream is churned to produce butter and buttermilk. then the butter is cooked gradually to become ghee! Generally, it can also be called cultured ghee or grass-fed ghee

Tastes like Ayurveda

Generally, ghee has many qualities that cannot be kept out of sight but according to Ayurveda it has the following qualities:

• Rasa- Ghee has the sweetest flavour that entices the palate.
• Virya- It helps cool down the excessive heat formed inside the body.
• Prapav- It helps in gearing up the metabolism fire.
• Sattvic- It has a good and positive impact on the mind.

In short, The flavor of ghee is primarily sweet. Its cooling effects on the body are accompanied by a sweet aftertaste. It can specifically arouse Agni or heighten the digestive fire, which has a very unique effect on the body.

Ghee is popular in Western Countries, but why?

Lately, Indian culture, tradition, and food are getting immense acceptance in colonial countries, From celebrating International Yoga day to cooking sattvic food, westerners are wooed by the magical effects. Let’s have an idea of why and what western people think of organic ghee.

Despite having less than 70% saturated fat content with being demonstrated to lower LDL cholesterol. With a smoke point of 252 degrees Celsius, it has the property of being stable and can be heated at high temperatures. It also has the ideal ratio of omega-3 to omega-6 oils. Additionally, the body can easily metabolize its short-chain fatty acids.

How Can one eat Ghee?

You can use ghee instead of oil. It can be a healthier substitute for all your food. You can eat a little ghee with practically every meal according to Ayurveda. You can use it to prepare vegetables, curries, kichdi, and oatmeal. everything. We use it almost constantly at home. We just don’t when preparing Italian, Middle Eastern, or Asian dishes that require the flavour of a different oil. 
Are you interested in having a good lifestyle with proper eating habits and diet? Is your body more prone to cough and cold? If yes, then Geeta Ghee from Jibro foods can be the best option on your food shelf. Add one dollop of this flavored organic ghee to any cooked food and start your journey towards healthy eating. Have more questions, feel free to write us.