ghee: traditional, sacred, medicine

ancient āyurvedic medicine

Even if you’ve only just dipped your toes in Āyurveda, chances are you’ve heard of ghee. But what is ghee, exactly? How is it made, and why is it such a staple in Āyurveda?

Considered the golden elixir of Āyurveda, ghee is butter that has been heated until all moisture has been evaporated, and the milk solids have been gently toasted. This process, along with the process of “culturing” the milk before it is turned to ghee, creates a pure butter oil with nutty, caramel flavors. Most traditional/commercial butter makers skip the time-consuming process of culturing altogether and use additives for flavor, however cultured butter is part of what makes ghee so different; a complex flavor profile and slightly different fatty acid and water content with no added flavoring.

Known as “Ghrita” in Sanskrit, ancient Āyurvedic texts teach us the multiple uses and the powerful medicinal effects of ghee. According to the texts, ghee promotes memory, intelligence, and agni, it alleviates Vata and Pitta, and promotes vitality, strength, voice, beauty, and vision, and supports healthy gut microbiomes & balanced gastrointestinal system, among its 1,000 actions.

Ghee can be used in place of any oil/butter during the cooking process, and because of its generously high smoke-point, it lends itself to a variety of cooking applications. Ghee is also able to take on the properties of the herbs it is processed with, without losing its own qualities. This makes ghee an excellent method of taking the intention of herbs in to the deep tissues.

Now that you know more about the how and why of ghee, here are some of our favorite options!

in the apothecary

The apothecary stocks some of our favorite ghees:

Organic Cultured Ghee: great for veggie stir fry, pan searing meat, popcorn, tortillas, soups and stews, grains, potatoes and oatmeal. Spread it on all the baked goods. Put it in a ghee pot and ladle it onto your fave dishes that need some additional unctuousness. Eat it with a spoon, or finger (we do)!

Well-adapted ghee: an adaptogenic blend for supporting overall radiance. Maca, Shatavari, and Ashvagandha swirled with Ceylon Cinnamon and Cardamom. Perfect baked into cookies, muffins, added to oatmeal, blended into coffee or added to morning tea brews.

Golden healer ghee: features Turmeric, Ceylon Cinnamon, Black Pepper, and Cardamom. This potent blend is also a great cooking oil for curry, fried eggs, roasted cauliflower, and squash/pumpkin soups. Try sautéing vegetables with it for a soup OR adding a spoonful right in before serving.

Lunar cacao ghee: This magical dark ghee fudge is crafted in honor of the moon with the intention to nourish and support women throughout their moon cycles. Don’t have a moon cycle, no problem, it’s also straight up delicious. Try it as is, right off the spoon (or finger), in baked goods, blended into cacao elixirs or gently warmed and drizzled over oats or crumbles.

at the table

To complete your ghee experience, we recommend using a ghee pot. If you haven’t used a ghee pot you don’t yet know the joy of having liquified ghee to spoon atop your meals!

Ghee pots are placed directly on a stove burner to heat the ghee, making it easy to spoon with the included mini ghee ladle. A must have for your Āyurvedic kitchen.