Ghee (900 g)

Product Description

* Contains at least 99% milk fat by weight.
* Store in a cool place.
* Protect from light and moisture.
* It is recommended to consume before the specified date.

Product Description

* Contains at least 99% milk fat by weight.
* Store in a cool place.
* Protect from light and moisture.
* It is recommended to consume before the specified date.
About Ghee

Plain oil, also known as 'ghee' in foreign languages, was referred to as 'revgan-i plain' in the Ottoman Empire. In Turkish, it finds its place as pure oil or plain oil. Ghee is obtained from unsalted butter by removing water and fat-free solids. In the end, plain oil, which contains 99% milk fat, emerges.

The history of clarified butter is much older than we think. So much so that there are strong rumors that it was first used in 2000 BC. More recently, we see that it is used especially in the cuisines of India, Bangladesh and Pakistan. When we move a little further to the West, it shows itself in French and Turkish cuisines. In Turkish culinary culture, it adds flavor to dishes in both palace and public kitchens, especially in the Ottoman Empire. Maybe it played a role in why Ottoman palace banquets became so legendary, who knows.

Well, we think that the benefits it offers have a big impact on why it has such a deep-rooted history.

In its most understandable definition, plain oil is the essence of butter. The production stage of butter is roughly as follows:

Yogurt is obtained by fermenting milk. Water is added to yoghurt and ayran is made.

Ayran, on the other hand, is shaken for a long time with a tool called a churn, which is made of wood and covered with animal skin, and finally butter is obtained.

When the resulting butter is purified from the milk and water elements over low heat, only 99% fat content remains.

As mentioned, in order to obtain plain oil, it is necessary to make all the products that can be made with milk. This is a process that requires a lot of patience. The remaining 1% of ghee consists of salt. It can be stored in its own packaging in the refrigerator for a long time, such as a year. It is both very healthy and delicious because it is completely natural and additive-free.

Even one or two teaspoons are enough for meals. It solidifies at room temperature; but it begins to melt at body temperature. This shows how easy it is to be absorbed by the body. Unknown facts about plain oil

* Since it has a combustion temperature of 250, it does not create free radicals during cooking. This makes it much healthier, especially compared to trans fats such as margarine.

* Since it does not deteriorate easily, it can be stored at room temperature for a very long time. It does not melt like margarine at room temperature and can remain solid.

* Although it is made from butter, since all the components of milk have evaporated, those who are allergic to dairy products can easily consume it.

* It is a type of oil that is very rich in butyric acid. Beneficial bacteria in the intestines convert fibers into butyric acid and use it both as an energy source and as a security guard of the intestinal wall. Considering that most digestive system disorders are caused by butyric acid deficiency, the importance of plain oil is better understood.

* It ensures a healthier functioning of the digestive system by balancing stomach acid secretion.

* Being rich in vitamin K2 strengthens bones.

* Ghee is more concentrated than butter. Gram for gram, ghee contains slightly more butyric acid and short-chain saturated fat. Research has shown that these fats reduce inflammation, contribute to gut health and contribute to the prevention of cancer development.

* Ghee also contains slightly higher amounts of combined linoleic acid, a polysaturated fat that is beneficial for weight loss.

* While butter contains small amounts of milk sugar lactose and milk protein casein, ghee does not contain any of these. Therefore, ghee would be a better choice for those who are allergic or sensitive to these dairy compounds.