There is no substitute for butter. Right?

Technically, yes. There is no substitute. But there is an upgraded version – and it’s not some new-fangled food-like-object that we invented with science. Also, we didn’t invent it. It’s called ghee, and it’s been around for 4,000 years.

Our small-batch, New Zealand grass-fed, Keto-certified ghee is butter—if butter went on a 10-day self-actualization retreat, confronted its troubled past, and returned with a clarified sense of purpose.

If you’re still asking yourself “why ghee?” here are some of the many benefits our delicious and nutritious ghee offers: 


It’s grass-fed and pasture-raised.

The butter we use to make our ghee is packed with naturally occurring fatty acids and conjugated linoleic acid (CLA), which can improve gut health and biochemistry and combat obesity, according to health experts. 


It’s spreadable and shelf-stable. 

Ghee is shelf stable for up to twelve months and is best kept in your pantry. Never scramble to bring butter to room temperature quickly when baking, or mangle your toast with cold butter straight out of the fridge again! 


It has a high smoke point. 

When oil smokes, it becomes a trans fatty acid. Ghee has a smoke point of 485ºF, so you can cook your heart out without worry!


It’s a natural source of butyric acid.

Butyric acid, which is naturally occurring in your gut and our ghee, helps your body absorb nutrients from the food you eat. 


It has an amazing buttery taste. 

We make our ghee in the traditional style, which gives it a delicious, light, and buttery taste. 


It contains many naturally occurring vitamins. 

Our ghee contains many different vitamins, such as Vitamin A, Vitamin C, Vitamin D, Vitamin K, and antioxidant Vitamin E, which can help “[lower] the risk of cancer, arthritis, cataracts, and can also help reduce the risk of heart disease.” 


Ghee is quickly becoming the go-to healthy cooking fat among professional and home chefs alike, so why wait to hop on the bandwagon? Shop 4th & Heart today!

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