The sun rises over the Kaveri, its golden light mirroring the sheen of ghee poured into sacred rituals. This clarified butter, revered for millennia, is more than a cooking fat. It’s the lifeblood of Ayurveda.
In ancient texts, ghee is amrita—the nectar of the gods. It balances doshas, enhances digestion, and nourishes tissues. Medicated ghees infused with herbs deliver healing deep into cells. The Charaka Samhita prescribes ghee for longevity, fertility, and mental acuity.
But Ghee’s story isn’t just ancient history. It’s a modern resurrection. For years, India’s middle class shunned it, fearing cholesterol. Dalda and vegetable oils ruled kitchens. Then, the tide turned. From 2014 to 2019, India’s ghee market exploded from ₹1,870 crore to ₹2,865 crore, growing 10.3% annually.
This golden comeback owes much to companies like Patanjali. They aggressively marketed ghee’s Ayurvedic benefits. Simultaneously, global research questioned the demonization of saturated fats. The aspirational middle class embraced ghee, reconnecting with tradition and projecting health consciousness.
Today, ghee isn’t just for cooking. It’s in skincare products, hair oils, and even protein bars. Start-ups are creating flavoured ghees—garlic, herbs, even chocolate. In 2022, India produced 6.7 million tonnes of ghee, projected to reach 11.9 million by 2028.
Food historian Pushpesh Pant observes, “Ghee’s resurgence is a cultural reclamation.” Chef Ranveer Brar adds, “It’s not just about taste. Ghee carries the essence of Indian hospitality.”
In Ayurveda, ghee is said to remove ama (toxins) and enhance ojas (vitality). Daily consumption supposedly improves immunity and mental clarity. The debate continues. Ayurvedic practitioners praise its benefits, while some nutritionists urge caution.
Ghee transcends the kitchen. It lights sacred lamps in temples, anoints newborns, and features in wedding rituals. In literature, ghee symbolizes prosperity. One Kannada poet writes, “Where ghee is, there is goodness.”
Recent studies suggest ghee has anti-inflammatory properties and could benefit heart health in moderation. It’s rich in butyrate, which is potentially suitable for gut health. But like all foods, balance is critical.
As India rediscovers this golden elixir, one thing is clear: ghee isn’t just fat. It’s a cultural touchstone, a medical marvel, and a culinary treasure. India’s liquid gold flows from ancient wisdom into modern lives.
The Golden Legacy of Ghrita
Ghee, derived from the Sanskrit word “ghṛta, has been a sacred substance in Indian culture for thousands of years. In Ayurveda, it’s not just a cooking medium; it’s a potent medicine, a carrier of healing herbs, and a symbol of purity and nourishment.
Our ancient texts, like the Charaka Samhita, speak of ghee as “the essence of milk” and “the best among fats.” It’s a rasayana – a rejuvenating substance promoting longevity and vitality.
I remember a case from my early days of practice. An elderly gentleman came to me complaining of chronic joint pain and digestive issues. His modern diet had stripped away all fats, including ghee, in a misguided attempt to be “healthy.” We reintroduced ghee into his diet, and within weeks, his digestion improved, and his joints felt more supple. It was a beautiful reminder of the wisdom our ancestors held.
The Science Behind the Golden Goodness
Now, you might wonder, “But doctor, isn’t ghee just another form of saturated fat? Aren’t we supposed to avoid that?” Recent research has shown that not all saturated fats are created equal.
A 2018 study published in the Journal of Clinical Medicine highlighted ghee’s potential in improving cardiovascular health markers. Contrary to popular belief, moderate consumption of ghee has been associated with improved lipid profiles. It’s rich in conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory and potentially anti-carcinogenic properties.
Moreover, ghee is a source of butyrate, a short-chain fatty acid beneficial for gut health. As an Ayurvedic practitioner, I’ve always emphasized the importance of gut health in overall wellness, and modern science is now catching up to this ancient wisdom.
Ghee in Daily Life: A Personal Anecdote
Let me share a personal experience. A few years ago, I was struggling with occasional bouts of indigestion and bloating. Despite my knowledge of Ayurveda, I had fallen into the trap of avoiding fats, including ghee. On the advice of a senior colleague, I reintroduced ghee into my diet, starting with just a teaspoon a day.
Within weeks, I noticed a significant improvement in my digestion. My energy levels increased, and surprisingly, my skin looked more radiant. This personal experience reinforced what I had learned from the ancient texts – when used wisely, ghee can be a powerful tool for health and wellness.
Here are some ways you can incorporate ghee into your daily routine.
1. Morning Ritual
Start your day with a teaspoon of ghee in warm water. It’s excellent for lubricating the intestines and promoting healthy elimination.
2. Cooking
Ghee is a high-smoke point oil ideal for Indian cooking methods. It can be used instead of refined oils.
3. Golden Milk
Add a teaspoon of ghee to your turmeric milk to enhance the absorption of curcumin, the active compound in turmeric.
4. Nasya
According to Ayurveda, a drop of warm ghee in each nostril can help lubricate the nasal passages and improve memory.
The Versatility of Ghrita in Ayurvedic Formulations
One of the most fascinating aspects of ghee in Ayurveda is its use in medicated formulations called “Ghrita.” These preparations involve cooking herbs into ghee, creating a potent, easily absorbable medicine. Here are a few examples.
1. Brahmi Ghrita
Infused with the herb Brahmi, this ghee is renowned for enhancing memory and cognitive function. I often recommend it to students and professionals looking to boost their mental performance.
2. Triphala Ghrita
This formulation combines ghee and the three fruits of Triphala. It is excellent for eye health. I’ve seen remarkable improvements in patients with dry eyes and other ocular issues in my practice.
3. Ashwagandha Ghrita
This formulation combines Ashwagandha’s adaptogenic powers with ghee’s nourishing properties. It’s particularly beneficial for stress relief and improving overall vitality.
Of course, there are many more.
The beauty of these ghritas lies in their ability to deliver herbs efficiently to the body. Ghee, being a lipid, can cross the blood-brain barrier, making it an excellent carrier for neuroactive herbs.
Ghee and Digestion: The Ayurvedic Perspective
In Ayurveda, proper digestion (Agni) is the root of good health. Ghee plays a crucial role in this. It stimulates the production of digestive enzymes and helps absorb nutrients.
A 2015 study published in the Ayu Journal found that ghee can help manage ulcerative colitis. The study reported that patients who consumed ghee along with their regular medication showed better improvement than those who didn’t.
In my clinic, I often prescribe a simple remedy for digestive issues: a teaspoon of warm ghee on an empty stomach in the morning. Many patients report improved digestion and regular bowel movements with this simple addition to their routine.
Ghee for Skin and Beauty
Ghee is not just for internal use—it also has fantastic benefits for the skin! In my practice, I often recommend ghee for dry, ageing skin. It’s rich in fatty acids that nourish the skin and may help reduce the appearance of fine lines.
A little anecdote
A patient once came to me with a severe case of eczema. She had tried various creams and ointments with little success. I suggested she apply a thin layer of ghee to the affected areas before bed. Within a week, she reported significantly improved skin texture and reduced itching.
Ghee and Weight Management
Many people avoid ghee, thinking it will make them gain weight. But in moderation, ghee can aid in weight management. The CLA in ghee has been shown to help reduce body fat mass in overweight individuals.
Moreover, ghee’s rich, satisfying nature can help reduce cravings and overeating. I often tell my patients, “A little ghee goes a long way in satisfying your hunger.”
Choosing the Right Ghee
The quality of ghee depends on various factors, including the source of milk, the method of preparation, and even the season in which it was made. In Ayurveda, we particularly value cow’s ghee, especially from indigenous Indian cow breeds.
I always advise my patients to choose organic, grass-fed ghee when possible. I’d appreciate it if you could make it at home! Making ghee is almost meditative, and the aroma that fills your kitchen is simply divine.
Types of Ghee in Ayurveda Based on Preparation Method
1. Ksheerotha Ghrita: Ghee made directly from milk
2. Dadhyotha Ghrita: Ghee made from curd
For several reasons, Dadhyotha Ghrita (ghee made from curd) is considered superior to Ksheerotha Ghrita (ghee made directly from milk) in Ayurveda.
1. Dadhyotha Ghrita possesses more beneficial properties, including being balya (strengthening), medhya (brain tonic), ojaskara (promotes vitality), chakshushya (good for eyes), hridya (cardiac tonic), dipana (appetizer), and shukrala (increases semen).
2. Its slightly higher iodine value (32.25 vs 30.34) indicates more unsaturated bonds. This is associated with improved nutritional value, reduced systemic inflammation, and potential benefits in regulating blood cholesterol levels.
3. Studies have shown that curd ghee may be better at lowering total cholesterol, LDL, VLDL, and triglycerides compared to milk cream ghee.
4. Dadhyotha Ghrita is considered superior for dietary and therapeutic purposes in Ayurveda.
Making Dadhyotha Ghrita involves converting milk to curd, then churning the curd to obtain butter, which is finally heated to produce ghee. This multi-step process may contribute to its enhanced properties. The fermentation process in curd production could increase beneficial compounds in the final ghee product.
However, Ksheerotha Ghrita is more commonly produced commercially due to its easier production method and greater stability. Ayurvedic practitioners know the differences and select the appropriate type of ghee based on specific conditions and uses.
Latest Research on Ghee
The scientific community is increasingly recognizing the benefits of ghee. A 2020 Journal of Food Science and Technology study explored ghee’s role as a fat-soluble vitamin and antioxidant delivery system. This research supports what Ayurveda has known for centuries—ghee is not just a food but a potent carrier of nutrients.
Another exciting area of research is the potential of ghee in gut health. A 2019 Journal of Functional Foods study found that ghee consumption led to beneficial changes in gut microbiota, supporting overall digestive health.
Precautions and Considerations
While I strongly advocate for the benefits of ghee, moderation is key. Overconsumption of fat, including ghee, can lead to weight gain and other health issues.
Ghee is often well-tolerated by those with lactose intolerance, as the milk solids are removed during the clarification process. However, individuals with severe dairy allergies should consult their doctor before incorporating ghee into their diet.
The Golden Balance
Ghee illuminates the intersection of tradition and modernity in India’s culinary landscape. Its resurgence challenges conventional wisdom about saturated fats, with recent studies suggesting potential benefits for cardiovascular health when consumed in moderation.
The global ghee market, valued at approximately $55.79 billion in 2023, is projected to reach around $83.98 billion by 2030, with a compound annual growth rate (CAGR) of 6.6%., reflecting its growing acceptance beyond South Asia.
Artisanal ghee-making has emerged as a niche industry, with small-batch producers emphasizing traditional methods and organic sourcing.
In Ayurvedic medicine, researchers are exploring ghee’s role as a bioavailability enhancer for herbal compounds, potentially revolutionizing drug delivery systems. The rise of “ghee tourism” in states like Gujarat and Rajasthan highlights its cultural significance.
As India faces rising rates of chronic diseases, the role of traditional foods like ghee in a balanced diet becomes increasingly relevant. This golden elixir reminds us that nutrition is deeply intertwined with culture, economy, and identity, inviting us to reconsider our relationship with food in an age of global homogenization.
