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Ghee In Ayurveda

Ghee In Ayurveda


Ghee is an Indian variety of clarified butter. It is frequently utilized in Middle Eastern and Indian subcontinental cuisine, traditional medicine, and religious ceremonies.

Ghee Preparation

  • Ghee is typically made by simmering butter, which is made from cream and is traditionally made by churning the top layer(also known as the Bilona method) of dahi(curd). 
  • Any impurities are skimmed off the top surface, and the clear liquid fat is poured in, ensuring to keep the solid residue that has accumulated at the bottom. 
  • For flavor, spices can be added. 
  • The quality of the butter, the type of milk used in the process, and the length of the boiling time all affect the ghee's texture, color, and flavor.

Health Benefits of Ghee

  • As per Bhojana kutuhala (Bhojana kutuhala is a Sanskrit work that deals with the principles of dietetics and culinary art. This work is composed in the 17th century CE.) Ghee which is freshly formed and of bovine origin improves complexion, imparts wisdom, memory, strength, luster, and nourishes the body.
  • There are 3 doshas in Ayurveda. Vata, Pitta and Kapha. Ghee helps in removing excess kapha(water) and vata(air) fatigue and clears the channels in the body.
  • It is a well known aphrodisiac.
  • Ghee can also stimulate the digestive fire. 
  • Ghee obtained from buffalo’s milk is cardiotonic, improves perception, helps in treating hemorrhoids and grahani(digestive disorder), stimulates digestive fire and it is considered superior to the fresh ghee prepared from cows milk. 
  • Ghee made out of goat’s milk is good for eyes, stimulates the digestive fire, strengthens immunity, helps to relievecough, helps contain dyspnoea(difficult breathing), rajayakshma (group of diseases that gets manifested with the vitiation of tridhatu and saptadhatu(Sanskrit word which means, seven constituent elements of the human body)) and disorders caused due to vitiation of Kapha(water). It is slightly inferior in quality when compared to buffalo’s ghee. 

Ghee for Diabetes

  • Ghee does not have a direct role in diabetes. But fat, is a source of healthy energy. 
  • Including Ghee in the diet helps reduce the number of carbohydrates you in-take. 
  • Including 10-15 ml of ghee in a meal will help you to cut down about 30 grams of rice or chapatti. 
  • This way ghee helps you to reduce glucose intake and thus helps to control blood sugar.
  • Ghee being fat helps to satiate hunger fast. This way, the person, once after taking ghee in diet will stay away from food for a longer period of time, without feeling hungry or tired.

Right time to take Ghee

  • Ghee balances Pitta Doshas as well (pitta is fire element in the body)
  • If we divide a day into three parts, afternoon is the time in which pitta is highly aggravated, because the day temperature is at its peak at that time. Hence consuming ghee with lunch is best for body’s metabolism
  • During the summer and autumn seasons ghee should be consumed regularly
  • If someone has excessive stress, lacks of sleeping symptoms, then it is best to take ghee both in the afternoon and evening.

Uses of Ghee in Ayurveda

Ayurveda is a holistic science, which is why the entire cycle of sourcing ghee is fundamental. There are certain traditional methods to be followed to produce unadulterated ghee that is also pure and organic. To begin with, cows must not be bound in gaushalas. They should be left to munch without restrictions during the day, on grass. Their eating routine must consist of roughage. All in all, the right eating regimen is what influences the nature of the milk they produce.

According to the Ayurvedic text, the Sushruta Samhita (The Sushruta Samhita is an ancient Sanskrit text on medicine and surgery, and one of the most important treatises on this subject to survive from the ancient world), ghee is beneficial for the whole body. It is great to build dhatus (tissues) and pacify the Kapha, Vata and Pitta doshas. Ghee is rich in antioxidants, linoleic acid, and fat-soluble vitamins like A, E and D. It aids digestion by keeping the gastrointestinal tract healthy. There are various methods that can be utilized to make ghee or clarified butter. Over the years ghee has become one of the most favored fats for its range of health benefits. 

Cow ghee is known as amirtham(nectar) in Ayurveda, and is packed with A2 content, which is very useful in treating cholesterol issues.  Everyone must include it as a part of one’s daily diet.

Benefits of Ghee

  • Ghee is used in Ayurvedic medicines to relieve swelling and burns. Ghee does include butyrate, a fatty acid with known anti-inflammatory properties, albeit this has not been scientifically confirmed.
  • Studies show that the butyrate present in ghee can soothe inflammation within the body.
  • Ghee has a lot of fat, but it also has a lot of monounsaturated Omega-3 fatty acids. These good fats aid in maintaining a healthy heart and circulatory system.
  • Milk solids are eliminated in order to make ghee. As a result, the milk sugars and proteins , lactose and casein, which are present in tiny amounts, are absent in Ghee
  • For those with dairy allergies or lactose intolerance, Ghee is a good source of fat.

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