In Ayurveda, Ghee is a prized culinary and medicinal essential. Ghee has the ability to nourish and lubricate deep into our joints and tissues, so if you are experiencing dry and cracking joints, ghee is your best friend. Also, The casein and lactose are removed when making ghee so if you are lactose intolerant, you can try ghee without worry.
Ghee can be cooked on high heat, added to sweet or savory porridges, tossed with rice, veggies, popcorn, spread on toast and you can bake with it too. We even love how luxurious our favorite sleepy time nutmeg latte becomes when we finish it in a dollop of ghee.
There is no need to refrigerate your ghee but to avoid spoiling it, make sure utensils are dry and clean when scooping out. If water or food gets in your ghee, then you want to refrigerate it.
In Ayurveda there is one important rule about consuming Ghee: Do not eat with honey.
Packaged in a 3 oz. mason jar.