Ghee is a type of clarified butter which has been used in India for millennia. A healthy source of saturated fats, healthier fatty acid profile benefit from a favorable omega 3:6 ratio, a higher yield of butyrate. CLA's and significant levels of Vitamins A, K and E which are not available from grain-raised cattle. Lactose and casein free.

A true superfood, it's perfect to try for strict paleos who want to taste something other than coconut oil. It's also a great option to try if you can't tolerate butter.

How is Ghee made and used?
Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids caramelize and settle. Ghee is then triple filtered to remove all milk solids , cooled and bottled. Ghee has a high smoke point of 230 degrees - perfect for sauteing, stir fries, bakes and as a spread. Ghee is shelf stable butter that keeps well for years if carefully stored away from water.

Additional Benefits:
High Smoke Point - Ghee has a smoke point of ~485 degrees and remains healthy at high temperature
Good fat - Ghee is twice as rich in medium and short chain fats compared to butter and is considered better for gut health
Highly shelf stable - With all water removed, Ghee is highly shelf stable and travel friendly keeping well for years.
Delicious ingredient - Ghee is the essence of butter without the water and tastes better than butter
Less is more - Ghee is a distilled fat and a little goes a long way in cooking