Ghee: A Spoonful of Love

The Prana Plate introduces its first passion project… Artisanal clarified butter made from happy, hormone-free, grass-fed cows!

Golden Elixir of Life

Artisanal clarified butter made from happy, hormone-free, grass-fed cows.

Ghee – The Golden Elixir of Life

If you’ve grown up enjoying fresh rotis smothered in ghee or had a spoonful of ghee melted over the top of your rice, you’ll know the feeling of comfort this precious substance brings the moment you just hear the word… GHEE!

This ancient SUPERFOOD has been thousands of years in the making and has been used in medicines to reduce inflammation, boost immunity and increase the bioavailability of the foods you eat. Ghee is highly revered in Ayurveda, India’s 5,000-year-old medicinal science. The rich, nourishing, luxurious qualities of this golden nectar make it a must-have in every household. In Sanskrit, ghee is known as ghrta. It is derived from the base, ghr, which means “to shine.” It allows the body and mind to burn with a radiant aura and a refined brilliance, fuelling dhi (intelligence), buddhi (intellect), and smrti (memory).

An Ancient Superfood

Reduce inflammation, boost immunity and increase the bioavailability of the foods you eat.

What is Ghee?

Ghee is commonly known as clarified butter, whereby butter undergoes a clarification process through a slow simmer which separates the parts of butter that are the most difficult to digest, such as lactose, casein and whey proteins. What is left is a beautiful golden yellow substance that has been used for thousands of years for cooking, for performing sacred ceremonies as well as for therapeutic administration, both internally and externally.

Abundant Benefits

Supports good health and longevity

What are the Benefits of Ghee?

Ghee is known to fuel the digestive fire and can facilitate the movement of toxins (ama) and other wastes out of the body through the digestive tract. Its detoxifying benefits have made ghee a notable element in cleansing therapies. It has been found that many toxins have a lipophilic (fat-like) structure, allowing them to easily mix in with the ghee and move out of the tissues and body.

Ghee is said to have a pure or sattvic energy. Sattvic foods are thought to be abundant in prana, the universal life force. Sattvic foods also support physical strength, a harmonious and peaceful nature, a strong and pure mind, good health, and longevity. Ghee symbolizes creation, auspiciousness, nourishment, and healing in its purest and most noble form.

Antioxidant properties: Ghee contains 108 micrograms of vitamin A (a natural antioxidant) in just one tablespoon.
Source of fatty acids: Ghee contains a considerable amount of butyric acid, a short-chain fatty acid, that is vital for the health of the intestinal walls, thus reducing chances of inflammation.
Anti-inflammatory: Ghee has anti-inflammatory properties and can be used to treat burns and swelling.
Rekindles digestive fire: Ghee stimulates the secretion of acids in the stomach that help break down food. It also helps remove toxins and promotes elimination, thus improving digestive quality. Improved gut health is directly linked to building immunity.
Anti-aging benefits: Ghee rejuvenates and contributes to longevity. It slows the aging process.
Promotes better absorption of nutrients: Ghee increases the capability of the intestinal walls to absorb nutrients. This quality also enhances the healing power of the herbs and spices you ingest.
Increases the efficacy of medicinal herbs: Ghee is a well-known catalyst (anupana) and has the unique ability to drive the healing properties of the medicinal herbs deep into the seven body tissues (sapta dhatus). This increases the effectiveness and healing potency of the herbs dispensed.
Lubricates the body: Whether applied externally or taken internally, ghee nourishes and lubricates tissues in the body. It reduces dry skin, dry colon, inflammation and stiff joints. It makes you more flexible and gives you a “glow”.
Nourishes the brain and nervous system: Ghee increases your memory and intellect. It is beneficial for mental and emotional imbalances.
Benefits the eyes: In Ayurveda, ghee is used to improve ocular (eye) health.

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Internal & External Uses

Moisturising and nourishing

How to Use Ghee

Ghee can be used both internally and externally. Externally, ghee soothes and moisturises, promoting soft, supple skin. When ingested, Ayurveda traditionally considers ghee nourishing to the digestive tract and internal tissues.

Ghee has a high smoke point, at 450 degrees F, making it ideal for cooking and baking.
Combine ghee with turmeric powder to heal superficial cuts and wounds.
Ghee works wonders as a bandage for heat and fire burns.
Apply a thin layer of ghee to the eyes to relieve dry and tired eyes.
For dry skin, ghee is a wonderful moisturiser.
A few drops of ghee in each nostril can stop nose bleeding.
Ghee applied to the inside of the nostrils can ease headaches.
Can be used to massage the feet at bedtime to improve sleep quality.

How is Ghee Made?

Traditionally ghee was made by churning buttermilk to get butter. Nowadays, unsalted butter is used directly and heated on a stovetop until the milk solids settle to the bottom. The clarified butter is separated and allowed to cool. After the milk solids are removed, what remains is a high concentration of healthy fats and other nutrients.

How Should Ghee be Stored?

Homemade ghee is shelf-stable and is best kept sealed and stored in a dry area, away from moisture and out of direct sunlight. Always make sure that you use a clean spoon and keep the lid well sealed between uses to avoid contamination. Since the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not essential. However, it will extend its life once opened, so you can keep it in the fridge if you prefer.

What is the Shelf-life of Ghee?

According to Ayurveda, ghee improves with time and its healing properties become more potent as it ages. Ghee contains a very small amount of water, so it is very unlikely that a sealed jar of ghee will go bad. An unopened jar of ghee may be stored in a dark place, away from sunlight at room temperature for up to 12 months. Once the jar is opened and the ghee is exposed to humidity and moisture, it should be used within six months as the introduction of moisture can create a welcoming environment for bacteria to grow.

According to Ayurveda, ghee that has been stored in an airtight container for 1-10 years is called Purana Ghrita (Aged Ghee). It may lose its nutty, sweet flavour, turning a bit pungent or sour but comes with a host of unique neurological and psychological benefits.

What Makes our Ghee Different?

Our ghee is made from butter obtained from non-pasteurised, non-homogenised milk of grass-fed cows that are allowed to roam freely on a farm in the Western Cape, South Africa. The cows are free of growth hormones and are milked only once daily so there is no pressure on high production. The calves are fed by their mothers until they are weaned.

According to dairy research, grass-fed ghee is significantly more nutritious than grain-fed ghee. Ghee experts advise consumers to choose grass-fed ghee over grain-fed ghee as a more nutrient-dense alternative. Ghee obtained from grain-fed cows may have traces of chemicals like steroids and antibiotics administered to them, and is of inferior quality when compared to ghee obtained from grass-fed cows.

Small batches

Carefully crafted from time-tested methods

Is Ghee Dairy Free?

While ghee is still technically considered a dairy product, it is the one dairy product that many with lactose-intolerance or other sensitivities (like casein) can and do eat! This makes it a favourite substitute for recipes that call for butter.

What are the contraindications, if any, for ghee?

If you are experiencing any of the following symptoms, it is important that you use ghee sparingly in your diet and first consult with your healthcare provider:

Excessive toxins in the system
High cholesterol
Are overweight or obese
Have excessive kapha in the system (sluggish digestion, sinus and respiratory issues, lethargy)

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