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Ghee (Ghrita)
Ghrita
Clarified butter is one of Ayurveda's most valued foods — said to strengthen agni and carry the benefits of herbs.
- PotencyCooling
Ghee is butter simmered until the milk solids separate and are removed. Ayurveda considers it nourishing, kindling to agni without aggravating Pitta, and an excellent carrier (anupana) for herbs and spices.
Ayurvedic properties
- Taste · rasa
- Sweet
- Potency · virya
- Cooling
- After digestion · vipaka
- Sweet
Effect on the doshas: Excellent for Vata and Pitta; Kapha types should use it sparingly.
How to use it
- Tempering spices (tadka) at the start of cooking
- A teaspoon over rice, dal or kitchari
- Spread on warm flatbread
- Used as a base for herbal preparations
How to make it
- Melt unsalted butter over low heat
- Simmer gently until foam rises and the milk solids sink and turn golden
- Strain through muslin into a clean, dry jar
- Store at room temperature; keep water out of the jar
Traditional frameworks are labeled as such and are not biomedical diagnoses.
Safety
Ghee is a saturated fat; use in moderation, especially with high cholesterol or heart disease.
Ayurveda is a traditional system of medicine. This guide is educational and does not replace advice from a doctor or qualified practitioner — never stop prescribed treatment based on it.
Questions
Is ghee better than butter?
Ayurveda prefers ghee for cooking; it has a higher smoke point and contains almost no lactose.