Top Pick Of The Week

July 14, 2009

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Melted ghee looks like a rich culinary oil. At left, ghee; at right, melted butter. Photo by Emily Chang | THE NIBBLE.

WHAT IT IS: Ghee, a type of clarified butter.
WHY IT’S DIFFERENT: It’s made from 100% organic Straus Creamery butter, by an American Ayurvedic physician.
WHY WE LOVE IT: Great taste, better for you (no lactose), easier to cook with, long shelf life with no refrigeration (you never run out of butter).
WHERE TO BUY IT: and specialty, natural and health food stores nationwide.
FOOD PRIZES! ENTER THE GOURMET GIVEAWAY: This week, 12 winners will each receive a 12-pack of True Brew Organic Iced Tea. One winner will receive a Smucker’s Healthy Picnic Basket. Gourmet Giveaway details.

Ancient Organics Ghee
Page 2: Cooking Western Foods With Ghee


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Cooking With Ghee

You don’t need to cook Indian foods in order to use ghee. It can take the place of butter in Western cooking (but not baking). Just a little ghee gives a rich, buttery flavor to all of your favorite dishes—and remember, you require far less of it than butter, so you get buttery goodness for fewer calories and grams of cholesterol.

As with any product, there is top quality and less than top quality. Ancient Organics ghee, made from Straus Organic Butter, starts off with as good a butter as one can find. Less expensive brands use lesser butter, and cheap brands may even is cut the ghee with less expensive oils.

Unlike clarified butter, which has a neutral flavor, ghee is nicely aromatic and flavorful. It has a nutty, slightly caramelized flavor that comes from the toasting of the milk solids before they’re removed from the butter. This lovely flavor is imparted to the foods cooked with ghee.

How should you use ghee?


Scrambled Eggs
Cook your eggs and potatoes in ghee, butter your toast and muffins with it, make it part of your daily cooking. Photo by Floortje | ISP.

  • If you love cooking with butter, use ghee to sauté or fry with abandon. As mentioned earlier, ghee has one of the highest smoke points of all fats—485°F.
  • Cook your morning eggs in ghee—one of our favorite uses because we love butter, and need much less of it.
  • Use ghee instead of butter in any dish that requires lots of butter, like mashed potatoes or butternut squash.
  • Use ghee to flavor vegetables, including rice, potatoes and corn on the cob.
  • Enjoy it on toast or bread, as you would butter. Brush melted ghee on bread to make garlic or other seasoned bread (onion salt, chili flakes, etc.).
  • Thicken gravies and soups.

In addition to purchasing Ancient Organics ghee online (see the next page), you can find ghee at Indian and international markets, as well as in health and natural food stores. If you can’t find ghee locally, you can make it yourself with the recipe on the next page.

Continue To Page 3: Recipe For Ghee

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