Traditional Life

Kaveripakkam, Vellore, Tamil Nadu

For Indians, ghee is a religious matter rather than a food item. Ghee has dominated most Indian kitchens for centuries. Use of ghee in sweets is viewed by customers as the symbol of their quality and richness. But the metabolic epidemic comprising of diabetes, heart disease, obesity and hypertension (metabolic syndrome X) which have emerged in the recent decades in India has put a question mark on this Indian favorite cooking medium. Nutritional Facts One tablespoon (15g) of ghee has approximately 135 calories, all of which come from fat. That small amount of ghee has 15 grams of total fat and 9 grams of saturated fat, or 45% of the recommended daily value. A tablespoon of ghee also has 45 milligrams of cholesterol, or 15% of the daily value. Ghee is free of sodium, carbohydrates, fiber, sugar and protein. Ghee is lactose and casein free: Pure ghee is clarified butter. Through a traditional Indian method, we cook the butter until the water and milk solids are removed. This clarification process leaves the healthy fats behind. Ghee is considered one of the best oils for baking, sauteing and deep frying: Ghee has a higher smoking point (200-2600 degrees Celsius) than butter (160-1900 degrees Celsius). This is an advantage when cooking since smoke point isthat moment when fats degenerate into harmful compounds which can be toxic for our health. Ghee has a rich, sweet and deliciously nutty flavor: A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe. Features:

• Hygienically processed
• Free from contaminants
• Good taste
• Freshness
• Highly nutritious
• Long shelf life