Catalog
Traditional melted cow's butter, well known in South Asian cuisine. These are:
- purified from lactose and casein
- suitable for processing at high temperatures
- nutty taste and soft texture, easy to spread
- organic origin
Ghee is made by melting ordinary cow's butter. The butter is separated into liquid fat, milk solids and impurities. The separated milk powder and impurities are removed, leaving only the pure fat. Ghee is amber in colour and has a mild nutty taste.
Key benefits:
Ghi is low in milk protein, which is a strong allergen. This makes ghee suitable for people sensitive to lactose and casein.
This butter is resistant to heat treatment due to its high smoke point (250 °C). It can be used for frying and baking at high temperatures.
Purified ghee can be a good addition to many diets - keto, paleo, gluten-free, ayurvedic, whole 30 or FODMAP.
Recommended use: You can use it as a regular butter on toast, sandwiches or in cooking. Ghee is still used in Ayurvedic massage and as a base for herbal ointments for burns and rashes.
Nutrition (100g): energy 2632 kJ / 635 kcal; fat 50 g, of which saturates 7,0 g; carbohydrate 23 g, of which sugar 0,3 g, fibre 12 g, protein 18 g, salt 0,03 g.
Ingredients: cow's butter*.
* organic certified ingredient.
Organic product certificate BG-BIO-22
Storage conditions: Store in a cool and dry place. Store in the refrigerator once opened and use for up to 2 months.
Country of origin: Uganda / India / Ethiopia
Net quantity: 270 g
Best before: See packaging
Manufacturer: Smart Organic AD, Bulgaria
Country of origin:
Indija
ne ES
ne ES
Country of manufacture:
Bulgarija
Weight / Quantity:
250 g
Traditional melted cow's butter, well known in South Asian cuisine. These are:
- purified from lactose and casein
- suitable for processing at high temperatures
- nutty taste and soft texture, easy to spread
- organic origin
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