Why do they use ghee in India?

Ghee originated in India, where the heat was not conducive to storing butter for long periods. Foods cooked in ghee are considered superior to those that eschew it; Vedic cooking divided all food into kacha khana (food not cooked in ghee) and pucca khana (food cooked in ghee).

Is ghee used in other countries?

In fact, ghee is a class of clarified butter. It originated in southeast Asia, but it is commonly used by south and middle eastern Asian countries as well – particularly, India, Bangladesh, Pakistan, and Egypt.

Why is ghee so bad?

Ghee is almost 50 percent saturated fat. This is unhealthy fat usually found in meat and dairy products. A diet filled with saturated fat can raise LDL (bad) cholesterol levels and in turn, up the risk of heart disease and stroke. Not to mention, the calories from saturated fat can contribute to weight gain.

Do Westerners use ghee?

Americans use ghee quite differently from the way it is used in traditional Indian cooking. People use it to sauté asparagus, pan-sear a chicken breast or poach salmon; they drizzle it over lobsters or stir a spoonful into their morning oatmeal.

How is ghee used in Indian cooking?

Use your homemade ghee as you would with any other cooking oil: to sauté vegetables, cook meat, or drizzle over naan, rotis, or plain rice—the options are endless!

Can vegetarians eat ghee?

The answer is yes. Ghee is considered a vegetarian product as it does not include any solid milk parts during its making. Ghee is prepared in a clarifying process, eliminating the lactose and casein part of milk from butter. Our milk comes from a good place.

Who invented desi ghee?

ancient India
Also known as “liquid gold” or “sacred fat”, ghee originated in ancient India when the domestication of cattle and the consumption of butter first began (1500 – 500 BCE). Due to the hot climate in India, butter would often go rancid before it was consumed.