Fats/ Oils:
What is Ghee?
Clarified butter made from the milk of a buffalo or cow, used in Indian cooking.
Benefits
Ghee is favoured for frying and releasing the aroma from spices. Oils which are liquid at room temperature should generally not be heated as they become unstable producing free radicals. Fats which are solid at room temperature (coconut, ghee, animal fat) are more heat stable. Delicate oils, such as hemp seed oil, are best used after cooking, such as in dressings or drizzled over steamed vegetables. See below for ghee recipe. See Erasmus’ book ‘Fats that heal, Fat’s that kill’ (1993) for more information.
Advertisement
