Ghee or butterfat
Ghee is an ancient Indian word for a well-known native specialty – butterfat, that are grandmothers used to make to preserve butter from spoiling. Purified butter is a unique natural product; an essence of milk, without additives, flavor enhancers, salt, sugar, artificial flavors, colors or preservatives. It does not contain casein and lactose, making it suitable for people suffering from intolerance to milk and dairy products. It is easily digested so it can be used from the earliest childhood to old age. It is regulary used for cooking, in medicine and for religious purposes across the world and in Europe. Ever since the ancient times, it was called royal oil and liquid gold thanks to its many useful properties.
Ghee contains saturated and unsaturated fatty acids, as well as having the ideal 1:1 ratio of omega-3 and omega-6 fatty acids. It also contains vitamins A, D, E and K.
All of the oldest Ayurved texts and teachers speak about the use of ghee for healing purposes and its power. It is recommended for improving immunity and memory, flexibility and vitality, good digestion and regenerating mucosa of the gastrointestinal tract. Additionaly, it has antibacterial and antifungal effect. It accelerates wound healing , slows down aging, lubricates joints, encourages and sustains energy. It is traditionaly believed that ghee is more valuable, better are more useful the older it gets.
Pick your ghee: Ghee (pure ghee, no additions)
Ghee Seeds (salty, with sesame seeds and sunflower seeds)
Ghee Sweets (sweet, with peanuts, cocoa and honey)
Every change in texture and flavor just proves that ghee is handmade, per traditional recipe and without artificial additives.
Croatian handmade product!
Ghee is produced by prolonged heating of top-quality butter. This process removes water and solid matter (sugar and protein) until all that is left is clear, golden liquid – 99% pure milk fat. The butter used to make ghee needs to be of the highest quality. Otherwise, ghee won’t have its positive effect on the body and the mind.
We make our ghee or butterfat by hand, following the traditional recipe. We use butter from small, exclusively Croatian manufacturers .
Use in cooking
Real culinary connoisseurs use ghee as a basis for many dishes, they add it to achieve a specific fullness of taste and smell or use it to fry spices.
Ghee is delicious on bread or toast, in oatmeal, potato, rice, etc. It gives a particular flavor and aroma to soups, stews and sauces. Ghee can be used for stewing, baking, roasting, frying. It is great for making different salty and sweet dishes, bread, cakes, cookies, pancakes, and basically anywhere else as a substitue for oil, butter and margarine.
It is stable and can endure high temperatures during cooking (its smoke point 250-260°C, while most vegetable oils have a smoke point around 200°C.
Ghee is suitable for vegetarian and any other dishes. A teaspoon of ghee can be disolved in warm milk to replenish energy and for good sleep.
Enjoy ghee and and discover the secrets that many people already know!
AVERAGE NUTRITIONAL VALUE IN 100g OF PURE GHEE:
energy value: 895,5 kcal/3681,5 kJ
fats: 99,5g (saturated fatty acids 73,4g)
carbohydrates (sugars): <0,35g