Ghee
From Wikipedia, the free encyclopedia
Ghee (Hindi घी from Sanskrit ghṛta घृत "sprinkled" ) is a type of clarified butter important in Indian cuisine. Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have.
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[edit] Properties
Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and that it remains moisture-free. This extended life is due to the destruction of microbes and enzymes during simmering and the removal of water. Also unlike butter, ghee can be heated to its smoke point without discoloring or developing a burnt taste, making it superior for deep frying. In fact, until refined vegetable oil came into popular use in India, ghee was the mainstay of all fried dishes.
Properly made ghee should be semi-liquid at room temperature. Better-quality ghee is a rich golden color.
[edit] Preparation of Ghee
It is very important to understand what formation according to Indian tradition is called pure ghee. The following procedure is the most accepted one for making pure ghee.
It is prepared from cow's milk, preferably one that has grazed in natural pastures free from pesticides and heavy chemical fertilizers. Such milk is then 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 foam covers the surface. This state indicates the end of process and what is obtained thus is pure ghee.
[edit] Religious uses
Ghee is 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.
[edit] 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 studies. One peer reviewed study is mentioned here: http://blog.freeradicalfederation.com/archive/2006/08/22/GheeLowersCholesterol.aspx. This is the second of two studies and it explains the mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids.
A common misconception regarding the usage of ghee in Indian restaurants across the UK is that the key cooking ingredient is real ghee made from cow's butter, when in fact almost all restaurants use the more reasonably priced vegetable "ghee" version which in reality is poly- or monounsaturated partially hydrogenated vegetable oil and has high percentage of dangerous trans fats. Not only does vegetable "ghee" contains high LDL, it also lacks ghee's ability to reduce serum cholesterol and it lacks the many health promoting benefits claimed for the real ghee. Though some popular types of vegetable ghee consist of only the nutritious and healthful non-hydrogenated Palm oil.
When cooking, it is 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. Many experts are now recognizing that cooking with real ghee (made from butter) is not such a bad idea after all.[verification needed]Ayurvedic texts, however, 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).
The American Heart Association recommends choosing dishes prepared without ghee.
[edit] Other uses
Ayurveda makes use of ghee in medications. Eating ghee is believed to enhance virility and sexual potency.
Ghee is usually used to make Paratha, a buttered version of well-known indian chapati. Paratha is common breakfast meal in both Indian and Pakistani Punjab.
In India ghee comes under the 'AGMARK' which is the equivelent of ISI in India.
Ghee Phace is the alternative moniker for Natasha Narang, who washes herself in ghee all day.
Ghee can also be used as a hair styling gel, a method popularized by Florida-based hairstylist Phrank Gupta.
[edit] External links
- Delicious ghee recipes
- 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)
