Hello fellow ghee lovers (and learners) alike! Chances are if you’ve found yourself on our blog, you probably already know a little bit about ghee. For those of you that don’t, welcome! 

The number of ways to use ghee is vast and ever-growing, but today we wanted to take a few minutes to revisit all of the incredible benefits that ghee has! Allow us to tell you exactly why ghee should be your go to cooking fat – we promise you’ll fall in love with ghee as much as we have!

Our ghee is grass-fed and pasture-raised, and is packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry. 

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.

Our ghee’s delicious, buttery taste. We make our ghee in the traditional style, which gives it a delicious, light, and buttery taste that makes it perfect for spreading on toast, dolloping on top of a baked potato, or as the base for sautéing veggies.