Know Your Fats: Ghee

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Disclaimer: Pure Indian Foods provided me with a free press sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review.  I’m my own person, I just tell you what I think.

I have to tip my hat to Ghee, I never knew that I could eat it.  I have a dairy allergy, and all I knew about ghee was that it was “clarified butter.”  Well, butter comes from cow milk.  I always assumed it was on the no no list.  Turns out, the clarification process removes almost all of the milk solids.  So even though ghee is made from fresh happy cow milk, it’s not actually much of a dairy product.

Why choose Ghee?

I love the taste that butter imparts on some dishes, but butter doesn’t love me back, and butter burns.  Ghee is very stable at high heat. It has a very high smoke point, so it doesn’t burn like butter. . When you saute and fry with ghee, there is no splattering. (yay less clean up) It also has a sweet aroma and the flavor will deepen as you cook with it.

According to the Pure Indian Foods website: “A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year.”

The flavor of ghee is awesome.  It’s almost sweet and nutty.  I have been using it to scramble eggs, and even to spread a little on toast from time to time.  Also awesome for sauteing veggies.  A little goes a long way, no need for huge dollops.  (Is it just me or do you find that with more natural foods?  I use less and still get better flavor)

I give ghee two thumbs up, particularly this brand.  Organic, grass-fed, sweet, nutty, non-burny (yes, I make up words) and delicious.  Paleo and GAPS friendly.