Ghee is one of the most ancient and sattvic, which means balancing and harmonious foods known in Ayurveda. It is ideal for cooking as it does not burn unless heated excessively.

Ghee does not contain casein (a protein in milk) nor lactose (the whey), therefore ghee is tolerable for those individuals who are lactose intolerant.

Ghee also serves as a base for Ayurveda herbal formulations in a various of conditions as well as a base for herbal ointements to treat burns, skin rashes and other such conditions.

Ghee is good for all constitutions. Minimal use is recommended for Kapha types. Just remember that ghee is fat, and only a certain amount of total fat is necessary in the diet. If you use ghee, reduce your total fat intake proportionately.

You will find ghee at the health food store, but it is easy to make. Place 1 to 2 pounds of butter in a saucepan on low heat. Melt until white curds separate and sink to the bottom and becomes a golden color. The ghee is done. Discard the curds and store in a jar. If kept out of contact with water, ghee needs no refrigeration.