Ghee, a type of clarified butter that is often celebrated for its rich flavor and numerous potential benefits. Ghee is a staple in Indian cuisine and has a special place in Ayurvedic science. Let's delve into the various aspects of ghee. Ghee is made by simmering butter, which allows the water content to evaporate and the milk solids to separate from the butterfat. These milk solids are then removed, leaving behind the pure butterfat. Ghee is typically simmered longer than regular clarified butter, which gives it a nuttier flavor and a higher smoke point. In Ayurvedic science, ghee holds a significant place. It is believed to have a sattvic (pure, harmonious) quality that can promote balance in the body and mind. It's used in various Ayurvedic treatments and practices, such as Panchakarma, where ghee is consumed in increasing amounts over several days to prepare the body for detoxification.
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