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The Science of Ghee

Ghee holds a special place in Indian cuisine as a result of the geographical centrality of the Gangetic plains, where dairy farming has been a critical civilisational activity for 5-8000 years at the very least. It also finds a special role in Vedic rituals, so, unsurprisingly, people believe it has special properties and tend to get possessive about methods of preparation. Some key things to remember 1. Ghee is mostly saturated fat. Most animal sources of fat tend to be saturated. In fact, the Tamil word for ghee “nei” is also the word to describe the fat under the skin of chicken, goats, pigs or cattle. Saturated fats have a complicated relationship with the science of nutrition. We have gone from demonising them irrationally to now largely settling on a “it’s complicated, so enjoy it but don’t overdo it” consensus. 2. It contains fat-soluble vitamins from milk, so this is a crucial source of micronutrients for vegetarians in India. 3. There is no one “ideal” method to make ghee. It can be made in many ways and each region in India has different preferences in terms of how much “cooked” flavour they like. Some like it light yellow and less cooked while others like it medium brown/well cooked. Some add other flavours while others don’t. Some make it from fat separated from yoghurt (which results in a more sophisticated but funky flavour profile) while others make it from cream or butter. Some like it made from buffalo milk while others like it made with cow milk. Amidst all this - it’s important to ignore marketing hype like A1/A2 ghee because ghee is fat, and A1/A2 is a protein distinction. This is like believing that those who wear Armani clothes are good at swimming (you have to take your clothes off before swimming).