• Spread on toast, muffins and bagels – unlike cold butter, ghee spreads easily.
• Stir into oatmeal or cream of wheat just before serving.
• Scramble or fry eggs in ghee – they won’t stick to the pan.
• Make a French-style omelet with ghee; it’s firm and won’t turn brown like with butter.
• Use to Saute lean turkey bacon; works great, tastes great, and won’t stick to the pan.
• Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.
• Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
• Make French toast; brown in ghee for great flavor!

• Stir into piping hot soup just before serving.
• Drizzle over fish, lobster, scallops, and crab.
• Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli.
• Stir into hot daal (Indian lentil soup) before serving.
• Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!

• Try it on hot rice – you’ll never look back!
• Drizzle over fresh steamed veggies.
• Brush a layer over corn-on-the-cob.
• Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility.
• Makes great flour and corn tortillas.
• Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 F until tender.
• Ideal for Sauteing or caramelizing onions.
• Mash into hot baked potato, or stir into hot mashed potatoes.
• Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 F until tender.
• Saute mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
• Spread over fresh hot Roti (Indian flat bread).
• Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed.
• Mash into baked potatoes with sour cream and chives.

• Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done.
• Mix with good quality coarse sea salt (like Celtic Sea Salt®). Add chives and spread over pita bread.
• Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
• Stir-fry minced fresh garlic in ghee and pour over fresh hot bread.
• Saute garlic in ghee and use it to make out-of-this-world hummus.
• Spread over whole grain crackers; top with cheese.

• Mix 2 tsp ghee with 1 tsp carob powder and a few drops of agave nectar; spread over rice cakes for a quick gluten free dessert.
• Use in cakes and cookies; they’ll taste great and keep fresh longer.
• Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies.
• Stir a tsp into hot pudding before cooling – fantastic!
• Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt.
• Mix ghee and coconut oil; Saute bananas with brown sugar; top with cream or ice cream.

• Ghee is the secret to making perfect Hollandaise Sauce; it’s a perfect butter substitute and it’s easy to work with.
• Delicious in Bolognese Sauce as is or with olive oil.
• Mix 1/2 cup melted ghee with 1/2 cup olive oil; refrigerate in container with lid and use for Sauteing, spreading, and in sauces calling for olive oil.
• Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish

• Pack it up for traveling, camping, picnicking, and hiking – it’s shelf-stable and doesn’t need refrigeration.
• Massage into skin instead of lotion or massage oil; it keeps skin and joints supple.
• Keep lips moist: use ghee in place of lip balm.
• Rub ghee into cuticles to help keep nails in good shape.
• Enjoy straight out of the jar! 🙂

• Use in place of regular butter for sauteing; it doesn’t smoke or burn as easily.
• Use in dairy-free recipes; milk solids are removed from ghee during the clarification process.
• Use in place of vegetable oil for basting, sauteing, and broiling.
• Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats.

After we make the ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is intentional and it is not in any way a defect in the product. When you cook with ghee, or use it as a spread on a warm food (like a toast), the grainy texture disappears very quickly. If you like your ghee to be soft and want to use it as a spread on a cold food then simply warm up the ghee for a few seconds on low heat. Ghee was traditionally used as a spread with warm foods (like Indian breads Roti, Chapati, or Naan) rather than on cold foods.

Ghee contains many fatty acids with different melting points. Ghee purchased on the Internet may not have the same homogeneous and smooth texture of store-bought ghee. It is due to the melting and crystallization of fats depending on the weather conditions during transit. This does impact the texture, but there is no other effect on the taste, quality and shelf-life of the ghee.

Ghee is primarily used either as a cooking fat or as a spread on warm foods. In both of these cases, this grainy, runny or separated texture disappears in a matter of seconds. For example, someone who has never seen crystallization of honey in the winter may consider it as a product defect. Upon further investigation we will find that it is perfectly normal.

Your ghee is absolutely safe to use. Like any other oil (e.g. coconut oil or olive oil) or fat (e.g. lard), ghee is not required to be kept cool. It doesn’t get damaged by the heat during shipping in the summer months. Please use it with confidence the way people in India have used it for thousands of years with no electricity, refrigeration and very warm temperatures.

Many ghees you find in the store these days are whipped. Ours is never whipped! After we make the ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is intentional and it is not in any way a defect in the product.

When you cook with ghee, or use it as a spread on a warm food (like a toast), the grainy texture disappears very quickly. If you like your ghee to be soft and want to use it as a spread on a cold food then simply warm up the ghee for a few seconds on low heat. Ghee was traditionally used as a spread with warm foods (like Indian breads Roti, Chapati, or Naan) rather than on cold foods.

1) Take out the ghee in a dry and clean stainless steel pan, melt the ghee on low heat until it’s clear liquid, and carefully pour it back into the jar. Alternatively, you can simply fill a pot with hot water and submerge tightly closed ghee jar in it to melt the ghee. Keep the water level below the lid.
2) Put the jar in the refrigerator (do not freeze) overnight.
3) Take out of the jar from refrigerator next day and leave it on the counter-top. Ghee will stay smooth now even at room temperature.

This information applies to all of our ghee products, which includes ghee, cultured ghee, coconut ghee, spiced ghee, and Coffee++. The shelf life of unopened jar is one year, with or without refrigeration. The shelf life of opened jar is 3 months without refrigeration and one year in the fridge. Even though you could keep it for several years, ghee doesn’t stay completely fresh much longer than one year without the use of preservatives. We don’t use any preservatives in our ghee. In fact, the one and only ingredient in our ghee is milk, with absolutely nothing else added to it.

Our ghee jars are vacuum sealed, and an unopened jar may be safely used after the “Best By” date as long as there is no noticeable change in the flavor, smell, and appearance of the ghee in that jar. There is no exact time for how long ghee will remain edible once it’s beyond it’s Best By date. You must use your own best judgment. Ghee that smells rancid, or shows any mold or tastes bad shouldn’t be consumed. Also, refrigerating the jar after opening will extend it’s shelf life.

Unopened Jars: Store them in a preferably dark and cool place. There is no need to refrigerate them. Use them by the “Best By Date” (about 9 months from the date of purchase) on the jar.

Opened Jars: Store in your kitchen cabinet (away from light, not on the counter) for up to 3 months. After that you can refrigerate it for up to a year. Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time.

If you buy a large jar of ghee but don’t plan on finishing it in 3 months then here is what you can do. Transfer some ghee from the large jar into an empty small glass jar. The small jar and the spoon used to transfer ghee should be clean and dry. The small jar should also be free of any odors. Keep this small jar of ghee in your kitchen cabinet for your daily use. Place the large jar (lid tightly closed) into the refrigerator and use it to refill the small jar when needed.

Use a clean and dry spoon. Close the lid as soon as possible. Do not let any moisture get into your ghee jar. It can promote bacteria and spoil the ghee. No need to refrigerate.

Store in your kitchen cabinet (away from light, not on the counter) for up to 3 months. After that you can refrigerate it for up to a year. Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time.

If you buy a large jar of ghee but don’t plan on finishing it in 3 months then here is what you can do. Transfer some ghee from the large jar into an empty small glass jar. The small jar and the spoon used to transfer ghee should be clean and dry. The small jar should also be free of any odors. Keep this small jar of ghee in your kitchen cabinet for your daily use. Place the large jar (lid tightly closed) into the refrigerator and use it to refill the small jar when needed.

You should buy that size of the jar that you can ideally finish in 3 months to get the freshest taste. The larger that jar, the more money you save. Please see the Unit Price below (not applicable to Cultured Ghee).

7.8 oz jar: $1.53 per oz
14.0 oz jar: $1.28 per oz
28.8 oz jar: $1.14 per oz

7.8 oz jar: Contains 16 tablespoons of ghee.
One person can finish a jar this size in 2 weeks consuming 1 tablespoon per day.

14 oz jar: Contains 28 tablespoons of ghee.
A jar this size can be finished by one person in 4 weeks at one tablespoon per day. For two people it lasts about 2 weeks.

28.8 oz jar: Contains 58 tablespoons of ghee.
A jar this size can be finished by one person in 8 weeks at one tablespoon per day. For two people it lasts about 4 weeks, and for 4 people 2 weeks.

It is unsalted.

Our ghee is not certified kosher. We are a small company and we will certainly consider kosher certification in the future.

Ghee is made from milk and hence it is a dairy-product. However, people who have dairy intolerance can generally consume ghee since ghee has only traces of casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest.

Yes! The only ingredient in our Grassfed Organic Ghee product is butter made from cow’s milk. This means it is 100% vegetarian. In fact, all of our products are vegetarian.

Here are a few reasons why Pure Indian Foods Grassfed Ghee is superior to the leading brand of organic ghee:

• Our Original Ghee is 100% Organic.
• Our ghee tastes great.  Please see a testimonial in the sidebar from one of our customers who works in a health food store and has tried all the ghee brands.
• It is handmade by The Agarwal family in New Jersey.  This family has been in ghee business for 5-generations, since 1889 in Northern India.

Our grass-fed ghee comes from humanely raised cows living on open pasture, eating their natural diet of organic grass.  This has several benefits:

• The animals live stress-free on their natural diet, in open air and sunshine.  The food they produce is more nutritious, providing quality fatty acids, vitamins and minerals such as Vitamin E, Omega 3 fatty acids, and Conjugated Linoleic Acid (CLA).
• When ruminant animals are rotated across pastures of growing grass, they graze as they move along.  This naturally tears the grass down, encouraging rapid new growth while their stomping across the earth works the nutritious manure into the soil making it rich, healthy, and fertile.
• Grass fed animals are not fed corn, soy or other grains that cause illness and acidosis, thereby increasing the need for treatment with antibiotics.  They roam freely and peacefully in the open air and sunshine, eating green grass and all that naturally grows alongside it, such as herbs, spring onions, wild flowers, etc.
• Grass-fed dairies foster great harmony between the land and the animals, supporting sustainability and biodiversity.

While purchasing organic products is definitely a change for the better, purchasing grass-fed is the greatest we can do for our health, the health of our animals, and the health of our Earth.  Remember: Organically raised animals are often still kept in confinement and they are mostly grain fed.  When compared with grass, grain has less Omega 3 fatty acids and more Omega 6, making the meat and dairy products less desirable for humans.   Grass is highly nutritious for the animals!  They eat it, ferment it, digest it and turn it into valuable fatty acids, minerals and vitamins readily available in milk and cream, and easily utilized by people who enjoy these delicious products.

The amount of ghee you consume daily must be based on personal preference. We believe our ghee to be completely safe and health promoting.  However, if you are concerned about adding fats to your daily menu, please consult a qualified health care practitioner or nutritionist to help you decide the appropriate amount for your individual needs.  In general, eating a well-balanced diet including a wide variety of foods, both local and seasonal is a time-honored, health-building practice.  Our ghee is very flavorful; adding a small amount to your food goes a long way in making your meals more delicious and deeply satisfying.

The linking of saturated fat to high cholesterol and heart disease remains controversial, even among top doctors and scientists.  Still, ghee contains just 80 milligrams of cholesterol and 5 grams of fat per teaspoon, of which 3 grams are saturated.  Based on USDA guidelines, a healthy person consuming a diet of 2,000 calories per day can consume up to 300 mg of cholesterol and 65 grams of fat, of which 20 grams can be saturated.  So you can see that consuming just 2 tablespoons (6-teaspoons) of ghee daily would fall within those guidelines, providing 48 mg of cholesterol and 30 grams of fat, of which 18 are saturated.  Amounts of ghee and other fats consumed can be monitored or adjusted according to personal dietary needs and preferences.  We do not recommend making dietary decisions based solely on news reports.

Extra virgin olive oil at best, is suited for cooking only at low to moderate temperatures; it has a low flash point, so heating it to the smoking point can cause damage to the fatty acids, thereby generating free radicals that are harmful to the cells of the body.  Extra virgin olive oil also contains plant chlorophyll which may be damaged by high-heat cooking.  For this reason, it is preferable to use olive oil in cold dishes such as salads and dressings, or for drizzling over foods as a garnish.  This is even suggested on the label of a popular brand of extra virgin olive old sold in the U.S.  Natural saturated fats are preferable for cooking as they are stable and not readily damaged by light or heat. Throughout history, traditional people the world over have used saturated fat for cooking, including coconut and palm oil in the tropics, ghee in India, butter in Europe, lard in Asia, North, Central and South America, and beef tallow in North America.  Bear in mind, these people were mostly free of heart disease.

Our body needs a variety of natural fatty acids and this includes saturated fats which provide our bodies with many benefits:

• Play a vital role in body chemistry
• Support healthy immune function
• Contain antimicrobial and antiviral properties to help protect against harmful microorganisms in the digestive tract
• Provide necessary stiffness and integrity to cell membranes
• Are critical for healthy bones and for calcium to be properly utilized
• Are needed for proper utilization of Omega 3 essential fatty acids
• Protect the liver from alcohol and other toxins
• Some saturated fatty acids are the preferred fuel for the heart which is why the fat that surrounds the heart is highly saturated.  The heart draws on this reserve of fat in times of stress.

Ghee has been used in India for many centuries as a delicious, nutritious and medicinal addition to the diet.  However, for the last 75 years, hydrogenated vegetable oil has been sold at a much lower price and under the name of “Vegetable Ghee”.  This is not the same thing as real ghee, but due to cheaper pricing and clever labeling, many poor people have purchased it thinking they were consuming the real thing.  On labels, the word “GHEE” is written in large, bold letters while the word “vegetable” is written in small letters and is not easily visible.  This semi-solid “vegetable-ghee”-substitute contains trans-fats,   damaged fatty acids that are linked to many modern diseases including heart disease, diabetes and cancer.  They are cheap and shelf-stable, having a higher melting point and an extended shelf life which make them ideal for food companies, but ultimately dangerous for human consumption.  These trans-fats are the problem, not naturally produced, pure ghee.  Trans-fats have been banned in one or more forms in California, Illinois, and New York states.    In 2006, the U.S. Food and Drug Administration (FDA) implemented regulations requiring manufacturers to list trans-fats as part of the nutrition-facts panel on food labels.  This was done to encouraging manufacturers to reduce or eliminate the use of these harmful fats in their food products.

There are a number of benefits to eating organically including the following:

• Organically grown foods are processed without using most conventional fertilizers, pesticides, human waste or sewage sludge.
• Farming organically means reduced pesticide use on crops results in better health of the planet and the soil.
• Growing organically means less toxic pesticide and chemical exposure for human beings.
• Purchasing organically grown food directly supports smaller farmers who want to make a difference in the health of our lives and our planet by farming in a more natural, environmentally-friendly and sustainable way.
• Organically raised animals, while not necessarily raised on pasture, still live in far less stressful conditions.  They are not subjected to deplorable, crowded living conditions, and have varying amounts of exposure to free-grazing on open land.
• Organic farmers maintain rich, nutritious soil, using less water and energy in production.
• Organically grown foods do not contain genetically modified organisms (GMOs) and they are never irradiated.
• Organically produced dairy products come from humanely-raised animals that have not been given growth hormones or antibiotics.

It is important for good health to have a certain amount of physical activity daily, depending on your individual needs and goals, and physical activity impacts calorie needs.  However, fats, including saturated fats such as ghee, are still a very important part of a balanced diet.