Ghee

File:Ghee jar.jpg

Ghee in a jar

Ghee (Arabic سمن, Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə घृत "sprinkled") is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine. Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.

Properties

Properly made ghee should be semi-liquid at room temperature. Better-quality ghee is a rich golden color. The extended shelf-life of ghee (often up to a year or more, depending on purity) is due to the removal of water and albuminous milk-solids that provide a medium for rancidity-causing microbes to grow. At 375-485°F/190-250°C (depending on purity), ghee has virtually the highest smoke point of all clarified butters. This makes ghee safe for cooking at very high temperatures without discoloring or developing a burnt taste, making it superior for deep frying. Until refined vegetable oil came into popular use in India and Pakistan, ghee was the mainstay of all fried dishes.

Preparation of Ghee

Milk is curdled. The curd is then manually churned until it precipitates butter and leaves behind some whey. The butter is then heated on a low flame until a layer of white froth covers the surface. This state indicates the end of process and the liquid obtained on filtering the suspension is pure ghee.

Religious uses

Ghee was frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee. Ghee is also burned in the Hindu religious ceremony of Aarti. It is used in marriages and funerals, and for bathing idols during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, yogurt and honey. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma.

Ayurvedic medicine

Ayurvedic texts describe many diverse mind/body benefits. For example,

• Absorption: Ghee is an integral part of the science of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
• Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
• Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.
• Mind: Ghee is said to promote all three aspects of mental functioning -- learning, memory and recall.
• Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).

Eating ghee is also believed to enhance virility and sexual potency.

Health concerns

Like any clarified butter, ghee is composed almost entirely of saturated fat. While the excessive consumption of saturated fat is linked with a variety of maladies, including coronary heart disease, ghee has been shown to actually reduce serum cholesterol in several rodent studies. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of Biliary Lipids. The Nutritional facts label found on bottled cow's ghee produced in the USA indicates 8mg of cholesterol per teaspoon.

It is a common misconception that Indian restaurants across the world use real cow's ghee as a cooking ingredient, when the less-expensive vegetable "ghee" version is more common, for economic reasons. This "ghee" (misnamed) is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, and often contains high percentages of trans fats, which are increasingly linked to serious chronic health conditions. Not only is vegetable "ghee" implicated in causing high LDL, it also lacks the health-promoting benefits claimed for "Shuddh" (Hindi for Pure) ghee. The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee.

When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high burning point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form the dangerous free radicals when cooking.

The American Heart Association recommends choosing dishes prepared without ghee.

External links

• Articles on ghee from Ancient Organics: http://www.ancientorganics.com/articles.htm (commercial site)
• Table comparing various commercially available ghee products: http://blog.freeradicalfederation.com/archive/2006/07/25/Ghee_Comparison_Table.aspx (non commercial site)