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For people and places named Ghee, see Ghee (disambiguation).
Ghee (clarified butter)
Nutritional value per 1 tablespoon
Energy 469 kJ (112 kcal)
12.73 g
Saturated 7.926 g
Monounsaturated 3.678 g
Polyunsaturated 0.473 g
0.04 g
Trace metals
Potassium
(0%)
1 mg
Percentages are roughly approximated using US recommendations for adults.
Ghee

Ghee is a class of clarified butter that originated in India and is commonly used in Indian, Pakistani, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals.

The word ghee comes from Sanskrit: घृत (ghṛta, IPA: [ɡʱr̩t̪ə] 'sprinkled') and has several names around the world ( Marathi/Konkani: तूप tūp, Bengali: ঘি ghi, Punjabi: ਘਿਓ ghio, Hindi: घी ghī, Gujarati: ઘી ghi, Maithili/Nepali: घ्यू ghyū, Urdu: گھی ghī, Oriya: ଘିଅ ghiô, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് neyy, Tamil: நெய் ney, Sinhala: Ela-ghitel or Ghitel එලඟි තෙල් or ගිතෙල්, Telugu: నెయ్యి neyyi, Somali: subag, Arabic: سمنة samna, Pashto language:غوړي Persian: روغن حیوانی roghan-e heiwâni, Kurdish: ڕۊنِ دان řün-i Dan, Georgian: ერბო erbo, Indonesian: minyak samin, Malay: minyak sapi, Hausa: man shanu).

Description[edit]

Ghee, a type of clarified butter, is prepared by simmering butter and removing the residue.[1] Spices can be added for flavor.[2] The texture, color, and taste of ghee depend on the quality of the butter and the duration of the boiling.

In Hinduism[edit]

Cow Ghee,in 1 Litre can

Traditionally, ghee [Sanskrit: गोघृत go-ghṛta] is always made from the milk of cows, which are considered sacred, and it is a sacred requirement in Vedic yajña and homa (fire sacrifices), through the medium of Agni (fire) to offer oblations to various deities. (See Yajurveda).

Fire sacrifices have been performed dating back over 5,000 years. They are thought to be auspicious for ceremonies such as marriage, funerals, etc. Ghee is also necessary in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa (deep) and for Pañcāmṛta (Panchamruta) where ghee along with mishri (mishri is different from sugar), honey, milk, and dahī (curd) is used for bathing the deities on the appearance day of Lord Krishna on Janmashtami, Śiva (Shiva) on Mahā-śivarātrī (Maha Shivaratri). There is a hymn to ghee.[3]

In the Mahabharata, the kaurava are born from pots of ghee.[4]

Culinary uses[edit]

A dosa in India served with ghee

Ghee is widely used in Indian cuisine. In many Indian states, including Andhra Pradesh, Punjab, Haryana, Gujarat, Maharashtra, Uttar Pradesh, Bihar, Bengal, and Orissa, rice is traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people dab roti with ghee. In Bengal (both West Bengal and Bangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yogurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic, and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals, and curries in Punjab often use ghee instead of oil, to make them rich in taste. Different types of ghees are used in different types of cooking recipes; for example, ghee made from cow's milk (Bengali: গাওয়া ঘী gaoa ghi) is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal (lentils), but for cooking purposes, ghee made from buffalo's milk is used generally.

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.

Clarified butter vs. ghee[edit]

Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.[1][5][6][7]

According to Ayurveda, ghee is traditionally made in a way rather different than clarified butter. To make real ghee, one must obtain raw milk, then boil it, let it cool to 110°F, and add curd (Indian yogurt) cultures. After letting it set, covered at room temperature for around 12 hours, the curd is then churned using ancient methods to obtain this specific type of cultured butter. This butter is finally used to simmer into ghee.[citation needed]

Traditional medicine[edit]

Ayurveda considers ghee to be sāttvik or sattva-guṇi (in the "mode of goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines, and is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā, and majjā) along with sesame oil, muscle fat, and bone marrow. Ghee is used preferentially for the diseases caused by Pitta Dosha. Many Ayurvedic formulations contain ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though eight types of ghee are mentioned in Ayurvedic classics, ghee made of human breast milk and cow's ghee are claimed to be excellent among them. Further, cow's ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. Ghee is also used in Ayurvedas for constipation and ulcers.[8]

In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil, and butter tree oil).

Nutrition[edit]

Ghee
Nutritional value per 100 g (3.5 oz)
0 g
99.5 g
Saturated 61.9 g
Trans 4g
Monounsaturated 28.7 g
Polyunsaturated 3.7 g
0 g
Vitamins
Vitamin A 3069 IU
Vitamin E
(105%)
15.7 mg
Other constituents
Cholesterol 256 mg

Fat percentage can vary.
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats; the nutrition facts label found on bottled cow's ghee produced in the United States indicates 8 mg of cholesterol per teaspoon.

Indian restaurants and some households may use partially hydrogenated vegetable oil (also known as vanaspati, dalda, or "vegetable ghee") in place of ghee because of its lower cost. This vegetable ghee may contain trans fat. Trans fats have been shown to increase the risk of coronary heart disease.[9][10] The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies whenever a complaint is made.[11] Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from vegetable ghee.

Fats & Fatty Acids Amounts Per 100g of Ghee
Total Fat 99.5g ( 153% DV)
Saturated Fat 61.9 g (310% DV)
Monounsaturated Fat 28.7 g
Polyunsaturated Fat 3.7 g
Trans Fats 4 g
Omega-3 fatty acids 1447 mg
Omega-6 fatty acids 2247 mg
Other Non-fat nutrients Amounts Per 100g of Ghee
Carbohydrates 0
Minerals 0
Cholesterol 256 mg (85%DV)
Phytosterols 0
Vitamin A 3069 IU (61% DV)
Vitamin B, C, D]] 0
Vitamin E 2.8 mg (14% DV)
Vitamin K 8.6 mcg (11% DV)

Source : http://ndb.nal.usda.gov/ndb/foods/show/3?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=butter+oil

Outside the Indian Subcontinent[edit]

Fiji's Choice Ghee is one variety that is made outside the Indian Subcontinent, in Fiji.

Several communities outside the Indian Subcontinent make ghee. Egyptians make a product called samna baladi (سمنة بلدى IPA: [ˈsæmnæ ˈbælædi], meaning "local ghee"; i.e., Egyptian ghee) identical to ghee in terms of process and result. In Ethiopia, niter kibbeh (Amharic: ንጥር ቅቤ niṭer ḳibē) is made and used in much the same way as ghee, but with spices added during the process that result in distinctive tastes. Moroccans (especially those of the Amazigh ethnic group, known to Westerners as "Berbers") take this one step further, aging spiced ghee for months or even years, resulting in a product called smen (oedie in the Amazigh language). In northeastern Brazil, an unrefrigerated butter very similar to ghee, called manteiga-de-garrafa (butter-in-a-bottle) or manteiga-da-terra (butter of the land), is common. It is also widely used in Europe. For example, Wiener Schnitzel is traditionally fried in a version of ghee called Butterschmalz. In France, it is called beurre noisette due to its nutty flavor, and used in making some pastries. Among pastoralist communities in East Africa, such as the Nandi, Tugen, and Maasai communities, ghee and flocculated byproducts (kamaek) from ghee-making were traditionally used as cooking oil. In Japan, ghee was mentioned in the Nirvana Sutra, and inspired the creation of Daigo, created from so, a milk skin cheese.

See also[edit]

References[edit]

  1. ^ a b Landis, Denise (2003). All About Ghee New York Times - Food Chain
  2. ^ "How to make Ghee". Aayi's Recipes. 14 May 2007. Retrieved 26 June 2012. 
  3. ^ Language and Style of the Vedic Rsis, Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.
  4. ^ Fitzgerald, James L.; Adrianus, Johannes; Buitenen, Bernardus. The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1. p. 613. 
  5. ^ Iyer, Raghavan (2008). 660 Curries, p. 21. New York: Workman Publishing ISBN 978-0-7611-3787-0, cited in Wikipedia contributors. "Clarified butter." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 10 Jul. 2013. Web. 10 Jul. 2013.
  6. ^ Jaffrey, Madhur (1982). Madhur Jaffrey’s Indian Cooking, p. 211. London: BBC Books. ISBN 0-8120-6548-4, cited in Wikipedia contributors. "Clarified butter." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 10 Jul. 2013. Web. 10 Jul. 2013.
  7. ^ Sahni, Julie (1998). Julie Sahni’s Introduction to Indian Cooking, p. 217 under “usli ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8, cited in Wikipedia contributors. "Clarified butter." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 10 Jul. 2013. Web. 10 Jul. 2013.
  8. ^ "Health Benefits of Ghee". Spiritfoods. Retrieved 26 June 2012. 
  9. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). National Academies Press. p. 423. 
  10. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). National Academies Press. p. 504. 
  11. ^ Pradesh, Andhra (2006-02-22). "`Dalda' sold as ghee in Monda". Chennai, India: hindu.com. Retrieved 2007-03-03. 

External links[edit]

  • Media related to Ghee at Wikimedia Commons
  • Ghee at Wikibook Cookbooks

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Ghee — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
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Medical Daily

Medical Daily
Tue, 01 Jul 2014 07:27:46 -0700

"Ghee" comes from the Sanskrit word meaning "sprinkled," and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It's made by melting butter and skimming the fat off of the top. You'll be left with a ...

Times of India

Times of India
Mon, 21 Jul 2014 11:41:09 -0700

Armaan Kohli got a unique gift for wrestler-turned-actor Sangram Singh, at the latter's birthday party held recently. An insider revealed, "Since Sangram is a teetotaller and cannot be gifted wine or champagne, Armaan gave him 10 kg pure ghee and 1 ...
 
BoltBeat
Thu, 03 Jul 2014 11:46:23 -0700

Brandon Ghee is one of the young free agents we brought onto the roster who has large potential. He was one of the first players we brought in during the offseason. He was one of the only pieces we added to the secondary in the offseason. Then we ...

DAWN.com

DAWN.com
Tue, 22 Jul 2014 17:45:00 -0700

PESHAWAR: Khyber Pakhtunkhwa Chief Minister Pervez Khattak on Tuesday said his government had been taking tangible steps for the people's welfare in the province. He said this after the launch of the Sasta Aata and Ghee Package meant for provision of ...
 
Stabroek News
Wed, 09 Jul 2014 02:11:15 -0700

Ex-convict Orin Lewis Boodie, arrested on Friday last at the Cheddi Jagan International Airport, Timehri for allegedly attempting to smuggle cocaine out of the country in milk and ghee tins, has been remanded to prison after denying the charge. The ...

The Express Tribune

The Express Tribune
Tue, 15 Jul 2014 13:37:30 -0700

Qazi added the FBR is now sending notices to the ghee mills for the collection of income and sales taxes. Both mills are located in Fata where the law of these taxes is not applicable, he told the court. “These mill owners are ready to pay some duties ...

The Express Tribune

Business Recorder
Sun, 06 Jul 2014 11:32:10 -0700

The Khyber Pakhtunkhwa government has decided to launch a special package for provision of subsidised flour and ghee to poorest segments of society from next week. In this connection, KP Chief Minister Pervez Khattak has directed the authorities for ...

The Straits Times

The Straits Times
Sat, 12 Jul 2014 05:28:19 -0700

Prime Minister Lee Hsien Loong (right) being briefed by Ms Wendy Tan (second, right), Director of ONG&ONG Pte Ltd on Home Improvement Programme features at Teck Ghee on July 12, 2014. Mr Lee explained the benefits of an upgrading programme to ...
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