| Ghee, the most common cooking medium in India, is the nation's version of clarified butter. Unsalted butter is diligently simmered to eliminate moisture, a process that lightly browns the fat, giving it a nutlike flavor. Ghee is ideal for sautéing, braising, pan-frying and deep-frying. Once you taste ghee's buttery taste, you will know the difference. It is packed with flavor, and often 1 tablespoon of ghee will work just as well as four tablespoons of any other cooking oil. It is the healthy, all-natural, salt-free, lactose-free alternative to hydrogenated oils that clog arteries. This ghee is freshly made and does not contain any artifical flavors, colors or preservatives.
Also, ghee does not need to be refrigerated. It will stay fresh for 4-5 weeks at room temperature, and six months if refridgerated. The ghee will stay fresh for a longer period if you use clean, dry spoons whenever touching the ghee to keep moisture out. |
