Dairyman Pure Ghee

৳ 1,500.00 ৳ 1,400.00

-7%

Ghee is a type of clarified butter that is a stable in room temperature and made from cow milk. It has been used in Indian Cooking and Ayurvedic medicine since ancient times. Our homemade Pure Ghee is heated for longer than other types of clarified butter, which contributes to a stronger and nuttier flavor. Ghee contains a fatty acid called butyrate acid, which plays an essential role in digestive health. It also have anti-inflammatory effects. A person who is sensitive or intolerant to lactose and casein may find that it is beneficial to use ghee as a substitute for butter. Ghee has a higher burning point than standard clarified butter, which means it is ideal for frying. The main flavor components of ghee are carbonyls, free fatty acids, lactones. Ghee produced by the clarification of butter at 100 degree Celsius or less result in mild flavor, whereas batches produced at 120 degree Celsius produce a strong flavor.
Disadvantages: Various studies have considered whether consuming ghee increases the risk of heart disease. According to research from 2010, ghee contains almost 50% saturated fat, which has led to concerns that ghee might increase the risk of coronary artery disease (CAD) in India.

Special Features: This Homemade Pure Ghee has prepared by special supervision of dairyman.

Net Weight: 1 Kg

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Ghee is a type of clarified butter that is a stable in room temperature and made from cow milk. It has been used in Indian Cooking and Ayurvedic medicine since ancient times. Our homemade Pure Ghee is heated for longer than other types of clarified butter, which contributes to a stronger and nuttier flavor. Ghee contains a fatty acid called butyrate acid, which plays an essential role in digestive health. It also have anti-inflammatory effects. A person who is sensitive or intolerant to lactose and casein may find that it is beneficial to use ghee as a substitute for butter. Ghee has a higher burning point than standard clarified butter, which means it is ideal for frying. The main flavor components of ghee are carbonyls, free fatty acids, lactones. Ghee produced by the clarification of butter at 100 degree Celsius or less result in mild flavor, whereas batches produced at 120 degree Celsius produce a strong flavor.
Disadvantages: Various studies have considered whether consuming ghee increases the risk of heart disease. According to research from 2010, ghee contains almost 50% saturated fat, which has led to concerns that ghee might increase the risk of coronary artery disease (CAD) in India.

Special Features: This Homemade Pure Ghee has prepared by special supervision of dairyman.

Net Weight: 1 Kg

Weight1 kg
Color

Yellow

Size

1 KG

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