Ghee is made by gently heating butter to remove water and milk solids, leaving behind pure butterfat rich in vitamins and antioxidants. Because the milk solids are removed, it becomes lactose-free and casein-free, making it easier to digest and suitable for most people with dairy sensitivities. In Ayurveda, ghee is believed to nourish the body, strengthen digestion (Agni), and promote vitality (Ojas) — the essence of health and energy.

Ghee has one of the highest smoke points (~250°C / 480°F) among natural cooking fats, making it perfect for frying, sautéing, and roasting — without breaking down into harmful compounds. It adds a rich aroma and a nutty flavor that enhances both traditional Indian recipes and modern dishes alike. From parathas and dal to soups and desserts — a spoon of ghee turns every meal into comfort food.