The word ghee comes from Sanskrit (ghrita), meaning “clarified butter,” derived from ghr- meaning “to sprinkle.” In Hinduism, the fire ritual utilizing ghee has been performed for over 5,000 years. It serves as an offering in the rituals which are considered very auspicious. They are particularly important for life events like marriages, funerals, and other sacred ceremonies. This highlights their cultural significance. Ghee is an oily liquid or semi-solid at room temperature with a granular texture. The color can range from pure white to a rich light yellow depending on the method of preparation. It also relies on the quality of milk used. This delightful substance is well-known for its rich aroma and pleasantly nutty taste. It is a favored ingredient in a variety of culinary traditions across India and beyond. It is celebrated not just for its flavor. It also has myriad health benefits. These include its ability to boost the immune system. It also has anti-inflammatory properties. Ghee should be free from animal fats, wax, and mineral oil to keep its purity and nutritional value. It should also not contain any other vegetable oils or fats, ensuring it retains its beneficial properties. According to Acharya Charaka, a revered ancient Indian physician, the unctuous properties of ghee significantly enhance digestion. They also improve the absorption of nutrients within the body. Moreover, ghee is often viewed as a foundational element in many Indian households. It serves various culinary purposes. These range from cooking lentils and vegetables to flavoring rice dishes and sweets. In this article, we will discuss cow’s ghee and its myriad benefits, exploring its role in promoting health and well-being.
Let’s Prepare Ghee at Home….
To start, take 250 ml of unsalted butter and place it into a heavy-bottomed, considerably deep pot. Allow the butter to melt slowly over medium heat, taking care to make sure that it does not burn. As it becomes frothy, a lovely aroma will fill the kitchen. This signals that the process is working its magic. At this point, reduce the heat to low and let it simmer gently. Wait patiently until you see all the froth evaporate. This will take several minutes. It is a crucial step in achieving the perfect ghee. When the butter begins to bubble extensively, stir it occasionally over low heat, being mindful of the gentle bubbling. Continue this process until the butter gradually changes from yellow to a clear golden hue. This change indicates that the milk solids are separating. One may observe the settling of milk solids as they turn slightly light golden or brown, at the bottom of the pot. A significant reduction in bubbles indicates that the ghee is ready, and the transformation is almost complete. Subsequently, turn off the stove and set the pot aside to cool down, allowing the flavors to deepen and meld. Once the mixture has cooled considerably, strain it through a fine mesh sieve. Separate and discard the milk solids from the ghee. This ensures a smooth, clarified butter. Finally, store the ghee in an airtight container. You can preserve it for weeks or even months for future use.
Ayurveda goes one step further and stresses the importance of purifying the ghee, ensuring that it reaches its optimal therapeutic potential. This meticulous process is referred to as ghrita murchana in classical Ayurveda texts, highlighting the deep-rooted wisdom behind traditional practices. Murchita Ghrita is the herbally treated ghee that embodies this ancient knowledge, serving as the foundational ghee for the preparation of various medicated formulations in Ayurveda. The ghee is made by cooking with potent herbs like triphala and turmeric etc, by which the ghee not only becomes fit for enhancing its extraction power but also harnesses the synergistic benefits of these herbs. These additions improve the shelf-life of ghee, allowing it to retain its qualities over time. Furthermore, the herbs help to refine the overall efficacy of medicinal formulations, ensuring that patients receive the maximum benefit from their treatments. This careful approach also serves to remove any unpleasant odors.
A Peek into Ancient Books to Explore Ghee….
The venerable sage Charaka articulates that Ghee serves to enhance memory and intelligence. It also enhances agni (digestion and metabolism), shukra (semen), and ojas (vital essence). Moreover, it benefits kapha and fat tissue. It is regarded as effective in the treatment of vata, pitta, toxic conditions, insanity, and fever. It is deemed the most unctuous of edible substances. It has a cooling action in the body and a ‘sweet’ flavor in taste and post-digestion. When prepared according to appropriate pharmaceutical methods, its efficacy is augmented a thousandfold. It is potent in numerous respects.
Acharya Charaka further asserts that old ghee mitigates the effects of intoxication, epilepsy, and fainting. It also provides relief for phthisis, insanity, and poisoning. Furthermore, it alleviates fever and discomfort in the female genital tract, as well as in the ear and head.
The esteemed sage Vagbhata composed the Ashtanga Hridayam. He states that ghee is superior to all other fats. Ghee is particularly noteworthy for its ability to promote a state of well-being. It is akin to a secret remedy for maintaining youthfulness. Furthermore, it offers numerous substantial benefits, particularly when processed with various herbs in diverse methods.
Ghee is ideal for improving intelligence;, memory, ingenuity, digestion strength, long life, sexual vigor, and eye sight. It is good for children, the aged, those who desire more children, tenderness of the body, and pleasant voice, for those suffering from emaciation as a result of injury to chest (lungs),parisarpa (herpes), injury from weapons, and fire, disorders of Vata and Pitta origin, poison,insanity, inauspicious activity (witchcraft, etc.) and fevers.
Further he puts forth the openion that, Old ghee is used in the treatment of intoxication, epilepsy, fainting, diseases of the head, ear, eye and vagina, cleanses and heals wounds.
Susruta, recognized as the father of ancient Indian Surgery, characterizes ghee as possessing a sweet flavor, a cooling nature, the ability to impart oiliness, and the capacity to enhance vitality. Furthermore, it counteracts the effects of poisons.
Take Away and More…..
A tablespoon of ghee, when followed by the consumption of 250 ml of boiled warm water on an empty stomach in the morning, can provide you with the following benefits:
- To reduce the symptoms of heartburn and GERD
- To boost some energy, if you are planning to do a full day fast
- To improve energy, if you are diabetic yet, lean
- To relieve dry skin; a good moisturizer option in winters
- Assists in maintaining good your memory
- Relieves pain in lower abdomen(similar to gas pain)
A teaspoon of ghee daily can help reduce burning sensations and weakness after a fever.
Taking a spoonful of ghee with some warm water before bed, helps with constipation.
A tablespoon of ghee each day is a great way for nursing moms to boost the goodness in their breast milk.
If you’ve got those mouth ulcers that feel like fire, try doing some oil pulling with ghee once a day.
A unique formulation of ghee, known as shatadhouta ghritha, is produced through a meticulous process involving the washing of ghee one hundred times. This preparation is recognized for its therapeutic properties in healing burn wounds, alleviating fissures in the feet, and treating cracks in the lips. It is recommended that pregnant women apply this ghee around the umbilical area for optimal benefits.
Ghee, when used for body massage like abhyanga, is an excellent choice as moisturizer.
To alleviate a dry sensation within the nasal passages, consider applying a thin layer of ghee to the interior of your nostrils. This method also serves to safeguard against dust-related allergies. Alternatively, one may administer two drops of ghee into each nostril each morning for optimal results.
A cup of warm milk mixed with ghee, turmeric, and black pepper is very good when you have nasal congestion, sinusitis, or a cough, as these ingredients are known for their anti-inflammatory and soothing properties. To prepare this beneficial drink, start by crushing 2 black pepper pearls to release their potent oils, then measure out two pinches of turmeric powder to add a warm, golden hue to the milk. Boil both the turmeric and pepper with 150 ml of milk and 100 ml of water, allowing the flavors and the beneficial properties to infuse. Once it starts boiling, add one teaspoon of ghee, which not only enhances the taste but also provides added richness and health benefits. Stir well and allow it to cool slightly before you start sipping, enjoying the warmth and comfort it brings to your throat and sinuses.
Burning cow dung with ghee makes for an excellent fumigation combo for your home, acting like a natural disinfectant.
It is considered a beneficial daily practice to observe one’s reflection in ghee as the initial activity of the morning, as noted by the esteemed sage Bhavamishra in his work, the Bhavaprakasha Nighantu.
When should you skip eating ghee?
If you are suffering from indigestion, acute fever, fatty liver, hepatitis, jaundice, hypercholesterolemia, acute nasal congestion, productive cough, or ama in the system, do not take ghee without consulting your Ayurveda vaidya. This traditional approach emphasizes the importance of understanding your unique constitution and current health state, as ghee, while beneficial for many, may detrimental for certain conditions.
I think I’ve totally gone overboard with my daily ghee intake!
No worries… Do observe fasting and keep sipping warm water until you’re feeling lighter and ready to eat again…
Closing Note:
A famous quote from charvaka philosophy states as follows, indicating in the good olden days, ghee is a luxury and comfort……..
“As long as you live, live happily. Take debt and drink ghee. Once the body is reduced to ashes, how can it come back!”
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