Benefits of Ghee

Ghee, also known as clarified butter, is a type of fat that has been used in Indian and Ayurvedic cooking for centuries. It is made by simmering butter until all of the water and milk solids have been removed, leaving behind a pure, golden liquid. Ghee has been praised for its many health benefits for things like, digestion, immunity & healthy skin.

Ghee is rich in butyric acid, a short-chain fatty acid that has been shown to help heal and strengthen the lining of the gut, in fact potentially aiding as an anti-inflammatory.

Ghee has high amounts of vitamin A, which is essential for healthy digestion, as well as the fat-soluble vitamins D, E, and K.

Ghee is rich in antioxidants, which are compounds that help to protect the body against damage from free radicals. Free radicals are unstable molecules that can cause cellular damage and contribute to a variety of chronic diseases.

Ghee is also rich in conjugated linoleic acid (CLA), a type of fat that has been shown to have powerful immune-boosting properties. Studies have found that CLA can help to increase the production of white blood cells, which are the cells responsible for fighting off infections and diseases.

Ghee is rich in fatty acids, which are essential for maintaining healthy skin and hair. These fatty acids help to nourish the skin and hair from the inside out, promoting elasticity, hydration, and a healthy glow.

Also rich in vitamin E, a powerful antioxidant that can help to protect the skin against damage from free radicals. Vitamin E is also essential for healthy hair growth, as it helps to improve circulation and oxygenation to the hair follicles.


Ghee is a highly beneficial food that has been used in Indian and Ayurvedic cooking for centuries. Its ability to aid digestion, boost the immune system, and support healthy skin and hair make it an excellent addition to any diet. If you are interested in incorporating ghee into your diet, be sure to choose a high-quality ghee to ensure that you are getting all of its many benefits.

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