Khanum Pure Butter Ghee 500 g

Product Information

If you are lactose intolerant or have a casein allergy, look for ghee labeled as lactose-free and casein-free to ensure the product is safe for you to consume. The main difference between lactose-free ghee and casein-free ghee lies in the component they are free from. Lactose-Free Ghee has had the lactose removed or broken down, making it safe for those with lactose intolerance. Casein-Free Ghee has had the milk solids containing casein removed, making it safe for those with a casein allergy. Both types of ghee are suitable dairy alternatives for individuals with specific dairy-related dietary restrictions or sensitivities. Curd-Churned or Butter-Based: People following an Ayurvedic diet and lifestyle may use Ghee in their diet and Ayurvedic treatments as it is considered beneficial for overall health and well-being.

Ghee may interfere with certain medications, such as blood thinners, so it is essential to consult a healthcare professional before consuming it.Now that you’ve got to know about the various utilities of ghee, let’s throw some light on the source of ghee and its consistency.

Ghee is a source of fat-soluble vitamins, including vitamins A, D, E, and K. These vitamins play crucial roles in various bodily functions, such as maintaining healthy skin, supporting vision, and promoting bone health. Vitamin A present in ghee is essential for maintaining healthy vision, especially in low-light conditions. Vitamin A also supports immune function, skin health, and the proper functioning of various organs. Vitamin D helps with calcium absorption and bone health while vitamin E is an antioxidant that helps protect cells from oxidative damage caused by free radicals. Ghee provides vitamin K, which is essential for blood clotting and bone health. Vitamin K helps with the activation of certain proteins involved in these processes. High Smoke Point:Traditional and artisanal methods of making ghee, such as the curd-churning method or the slow-cooking method, are often associated with higher quality due to the attention to detail and the preservation of flavors. But, with so many options flooding the market, it can take time to choose the best one that fulfills your ideal requirements. You may be in confusion wondering about below questions: Consistency: Cow ghee typically has a smooth and creamy consistency, which may vary slightly depending on the quality of the milk and the manufacturing process. It is generally easy to spread and work with at room temperature. Curd-churned ghee is a traditional method of making ghee in some regions, particularly in certain parts of India. In this process, the curd is churned to obtain butter, which is then further clarified to produce ghee.