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Ghee: Brief History

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Ghee: Brief History

Talking about the history of ghee which is a bit lengthy and illustrious. We also know it by various names given to it i.e. "liquid gold" or "holy fat,". Its history dates back to ancient India when cattle were first domesticated and butter was first consumed (1500 - 500 BCE). Butter would get rancid before being consumed in India due to the hot temperature. As a result, individuals started clarifying butter to lengthen its shelf life.

 

Ghee has been used in traditional Indian cookery, Ayurvedic procedures, and Hindu religious events for thousands of years. In Pakistan, Bangladesh, and portions of Southeast Asia and the Middle East, ghee is also used. In portions of East Africa, ghee is used in many forms.

 

Ghee is revered in Ayurveda (ancient Indian medicine) for its  Anti-inflammatory, Ghee for digestive, and mental health properties. Ghee nourishes the neurological system, which leads to calm energy throughout the day, according to Ayurveda. Because of its anchoring, nourishing, and lubricating qualities, Ayurveda says that those who are largely Vata dosha (a mind-body constitution that signifies air, ether, and dryness) benefit immensely from consuming ghee.

 

Cows, as well as the dairy products made from their milk, are revered in Hinduism. Ghee, in particular, is highly regarded for its flavor as well as nutritional benefits. Ghee has been used as an offering on altars and as food for the gods for a long time. In Hindu temples, it is sometimes used to light candles.

 

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