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	Food-India.com - Ghee (Indian Clarified Butter)
		Ghee is a clarified butter without any solid milk particles or water.
		Ghee is used in India and throughout the South Asia in daily cooking.
		Ghee can be great assets for people who are on low fat diet since even a lower quantity of ghee can add lot of flavor to the food than any other oil or fat products.
	www.food-india.com /ingredients/i001_i025/i007.htm (288 words)

	Ghee - LoveToKnow 1911
		Ghee which is rancid or tainted, as is often that of the Indian bazaars, is said to be rendered sweet by boiling with leaves of the Moringa pterygosperma or horse-radish tree.
		Old ghee is in special repute among the Hindus as a medicinal agent, and its efficacy as an external application is believed by them to increase with its age.
		Medicated ghee is made by warming ordinary ghee to remove contained water, melting, after the addition of a little turmeric juice, in a metal pan at a gentle heat, and then boiling with the prepared drugs till all moisture is expelled, and straining through a cloth.
	www.1911encyclopedia.org /Ghee (362 words)

	Ghee Recipe
		Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.
		Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body.
		Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha.
	www.ayurveda.com /online%20resource/ghee_recipe.htm (416 words)

	Butter : Making clarified butter (ghee)
		Ghee is the name for anhydrous butter fat in India, where it is prepared in large quantities; it is commonly mixed with the milk fat of the water-buffalo.
		Ghee is used in almost every one of the numerous religious ceremonies that Hindus observe at different points in their lives, including birth, initiation into manhood, wedding sacrifices, and gift-giving at death.
		Images of the gods are washed in ghee, and it is frequently used to light holy lamps or is thrown upon an altar fire in sacrifice.
	webexhibits.org /butter/clarified.html (409 words)

	Ghee
		Ghee (Hindi, from Sanskrit ghṛtá "sprinkled") clarified butter is rendered milk fat (butter).
		The taste of ghee is surprisingly different from that of butter; its aroma is best described as nuttyty and it has the unique property of carrying and enhancing the flavor of practically any spice that one briefly fries in it.
		Ghee is made by melting unsalted butter, and letting the solids settle to the bottom.
	www.xasa.com /wiki/en/wikipedia/g/gh/ghee.html (189 words)

	Ghee, A Tummy Cure
		Ghee is made by boiling butter and then straining it through a cheesecloth to remove the milk proteins, along with some of the lactose, salt, and impurities.
		This "royal oil," as ghee is sometimes called, has a long history in Ayurvedic medicine, an ancient form of east Indian folk medicine.
		In fact, ghee may be a safer alternative to butter for people with lactose intolerance or allergies to milk protein.
	www.webmd.com /content/article/42/1668_50868.htm (365 words)

	what the ghee? - Home Cooking - Chowhound
		And the smell in the house as it is rendering is heavenly.
		Ghee and clarified butter are not the same things.
		Ghee is slowly cooked to toast/brown the milk proteins giving a much greater depth of flavor.
	www.chowhound.com /topics/339452 (728 words)

	What on Earth is Ghee?
		In a (long) sentence, ghee is unsalted butter that has been baked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils.
		The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.
		Ghee is pretty well known among nurtrition nuts, plus it's a staple within Asian Indian communities and can be purchased in specialty food stores.
	www.pcta.org /general/ghee.asp (226 words)

	YogaJournal.Com: Ghee: Better than Butter (Site not responding. Last check: )
		Ayurveda places ghee, or clarified butter, at the top of the oily foods list, as it has the healing benefits of butter without the impurities (saturated fat, milk solids).
		The Susruta Samhita, an Ayurvedic classic, claims ghee is beneficial for the whole body, and recommends it as the ultimate remedy for problems stemming from the pitta dosha, such as inflammation.
		Even better than ghee is aged ghee—up to 100 years—which treats alcoholism, epilepsy, fever, and vaginal pain, according to Ayurvedic physician Robert Svoboda.
	www.yogajournal.com /health/56.cfm (373 words)

	Ghee for good health
		The no-fail Indian remedy for an upset stomach is ghee-bhaat (boiled rice) with a pinch of salt.
		Ghee is the fat that lights the lamps of temples--no other fat is considered more auspicious.
		Cow ghee in particular is supposed to be extremely good for your brain.
	www.selfgrowth.com /articles/Krishan1.html (699 words)

	[No title] (Site not responding. Last check: )
		Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done.
		Once you make Ghee a time or two it becomes easy to tell when it is done.
		Note Ghee does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar.
	www.ayur.com /food/ghee.html (232 words)

	Organic Ghee: Gourmet Clarified Butter @ Maharishi Ayurveda Products ghee
		Ghee is simply clarified butter —; butter with all the milk-solids removed.
		In ayurveda, ghee is considered an effective "carrier"of the lipid-soluble portion of herbs and spices to the various parts of the body.
		Ghee is traditionally made by heating butter until it becomes a golden liquid.
	www.mapi.com /en/1-800-255-8332/products/ghee.html (374 words)

	Ayurveda Ghee
		The word ghee is pronounced with a hard G as in GO and a long E as in GLEE.
		Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body.
		Ghee has been given the cherished title of “rasayana” in ayurveda -- pre-eminent herbs and foods that help overall health, longevity and well-being.
	www.indiaoz.com.au /health/ayurveda/food_ghee.shtml (629 words)

	Ayurvedic Article, Ghee, Ayurveda, Australia,
		Ghee is a yellowish white fatty substance, obtained from the milk of mammals.
		Ghee is considered as the best among all fat substances and thousands of formulas for medicated ghee are described in Charak Samhita for the treatment of various illness.
		Ghee is considered as the best among all fats, due to its characteristics to absorb all the medicinal properties of the herbs with which it is fortified, without loosing its own qualities.
	www.usenature.com /article_ayurveda_ghee.htm (695 words)

	Ancient Organics Organic Ghee made with Straus Organic butter
		Ghee increases ojas, which is the underlying basis of all immunity and the essence of all bodily tissues.
		Ghee is an exquisite Rasayana (rejuvenative substance, giver of Rasa-juice) and is known to contribute to longevity.
		Such ghee was often kept in Temples in large vats and families would pass on aged ghee to their next generation to be used as medicine on the skin (not internally).
	www.ancientorganics.com /articles.htm (3136 words)

	CoryHolly.com - Articles - Ghee
		Ghee is an oil with a long, and fascinating history, it has been a staple in Indian cooking for centuries.
		Ghee may be unfamiliar to many Westerners, but has been used for at least 2,000 years, and comes with a host of benefits listed in traditional Ayurvedic texts.
		Ghee requires a longer cooking time and the foam which rises to the surface during the cooking process is not skimmed off as may be done when clarifying butter.
	www.coryholly.com /ff/article.cfm?id=18 (983 words)

	What is Ghee and why use it? (Site not responding. Last check: )
		Ghee is said to balance all three doshas, the fundamental principles of Nature (see MAP catalogue page 24-25, and Understand your Needs for Balance).
		Ghee is used in many Maharishi Ayurveda food supplements in which it serves as a vehicle to carry the fat-soluble herbal ingredients into the cells.
		In the EU it is legal to use the term ghee as a synonym for butter oil - that is cream or butter from which moisture and non-fat solids (proteins and lactose) have been removed.
	www.maharishi.co.uk /MAPIWhatIsGhee.htm (939 words)

	The Ayurveda Center of Hawaii - Ghee
		ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.
		ghee makes the body flexible and, in small doses, is tridoshic it pacifies pitta and vata and is kaphas should use it in moderation.
		Ghee carries medicinal properties of herbs into the seven dhatus or tissues of the body.
	panchakarma.net /ghee.html (526 words)

	Ghee — An Ayruvedic Perspective
		Ghee is known as a substance that gives longevity This is because it has opposite qualities (heavy, slow, oily, liquid, dense, soft), and thus pacifying effects, to the light, dry and rough qualities of Vata dosha.
		Ghee is used in Purvakarma, (early Panchakarma) where a small amount of Ghee is taken first thing in the morning by the practitioner to oleate the internal organs and “dissolve” the ama or toxic wastes in the tissues, allowing them to be carried to the digestive tract for elimination.
		Ghee is used as a carrier or “yogavahi” for herbs and bhasmas because of its supreme penetrating qualities and thus ability to carry these substances deep into the dhatus or tissues.
	www.amritaveda.com /learning/articles/ghee.asp (3227 words)

	The Ayurveda Center of Hawaii - Ghee
		ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.
		ghee makes the body flexible and, in small doses, is tridoshic it pacifies pitta and vata and is kaphas should use it in moderation.
		Ghee carries medicinal properties of herbs into the seven dhatus or tissues of the body.
	www.hanaleidayspa.com /ghee.html (526 words)

	AYURVEDA : Ayurvedic Oils : Clarified butter (Ghee)
		Ghee is prepared by heating the butter for a short while till there is a soft crackling sound.
		Ghee prepared from cream of the milk is superior than the ghee prepared from butter.
		In case of a snake bite, 120-220 grams of pure ghee is given to the person and made him to drink to the extent he vomits out all the poison.
	www.urday.com /oil.html (783 words)

	Ghee Nutrition: Benefits of the Indian Clarified Butter - Associated Content
		Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach.
		Ghee is an essential (and nutritional) element in much of Indian cuisine, much the way butter or margarine is used in American cooking.
		Ghee nutrition transcends the cooking realm, as ghee is also often used in religious ceremonies and various healing arts in Indian culture.
	www.associatedcontent.com /article/28850/ghee_nutrition_benefits_of_the_indian.html (524 words)

	Ghee - Preserving Butter. (Site not responding. Last check: )
		I have used ghee that was several months old with no degradation of quality and it had never been in the refrigerator.
		Ghee comes from ancient India, I believe the first reference to ghee comes from the Ayurveda text which dates back a couple thousand years.
		After the ghee turns a golden yellow and the solids on the bottom are light brown it is ready to be strained.
	waltonfeed.com /grain/y-rec/ghee.html (372 words)

	Questions and Answers - Butter Ghee, Clarified Butter, How to make clarified butter
		Ghee will not scorch or burn and can be cooked at higher temperatures than any oil.
		Ghee can be used in place of butter (it has a nutty more intense flavor).
		Ghee is clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature).
	whatscookingamerica.net /Q-A/ButterGhee.htm (419 words)

	Pure Ghee
		Ghee helps to carry the healing benefit of many herbs, spices and other foods to the deep cells and tissues of the body.
		Ghee is a semi-liquid form of butter without water content, lactose and other milk solids.
		Ghee enhances the quantity and quality of semen and ovum also referred to as Ojas, our immunity (the master coordinator of mind and body).
	www.tattvasherbs.com /ghee.htm (889 words)

	Ghee (Site not responding. Last check: )
		Ghee (Arabic سمن, Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत "sprinkled") is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine.
		Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom.
		Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.
	www.buzznet.com /tags/ghee (175 words)

	GHEE - Ayurveda's milk of life
		This Ghee if taken with vegetable fats and proteins like pulse and grams is believed to be the ultimate tonic for human body.
		Ghee does not work as well as butter in baking-breads and deserts need the moisture and milk solids in regular butter.
		The ghee is done when all the moisture has cooked out and the milk solids at the bottom of the pan have turned light golden brown, and at same time there will be a nutty aroma, but careful with any hint of burning(over cooking).
	www.ayurvedtoronto.com /ghee.htm (1047 words)

	Ghee
		Garlic, ginger root, spices, and seasonings are often sautéed in ghee at the start of a recipe to bring out their flavors.
		Ghee is clarified butter—butter from which the milk solids and protein have been removed.
		Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter and 50 percent vegetable oil.
	www.gianteagle.com /healthnotes/Food_Guide/Ghee.htm (342 words)

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