The use of ghee in Ayurvedic medicine dates back thousands of years. Ghee is considered one of the most important and versatile substances in all of Ayurveda. It nourishes ojas, helps to balance all three doshas, promotes the absorption of nutrients and adds a soothing and nutty flavor to anything cooked with it. Read on to learn the importance of ghee in Ayurvedic medicine.
What Is Ghee?
Ghee is made by heating up butter and eliminating the milk solids. The result is a smooth, golden liquid that is lactose-free and rich in valuable nutrients. One of the main differences between ghee and butter is its ability to withstand higher temperatures. Ghee has a much higher smoke point than butter, which means that you can cook with it at higher temperatures before it begins to smoke. This is important because when oils or fats begin to smoke, they also undergo chemical transformations that can make them carcinogenic. Ghee is unique because it can be readily used in the kitchen while also remaining a powerful medicinal substance. The ease with which ghee can be utilized make it one of the most versatile and accommodating Ayurvedic substances.
Ghee in Ayurvedic MedicineGhee has a number of qualities that have led it to becoming one of the most revered and respected substances in Ayurvedic medicine.
- Ghee can directly boost your ojas, which is associated with your overall health and vitality. In fact, and is said to embody and reflect the qualities of ojas: soothing, golden, and sweet.
- Ghee is tridoshic and useful for balancing all three doshas at any time of year. It is especially useful for bringing balance to Vata and is a great substance during the fall and early winter months.
- Ghee is a fantastic anupan, or carrier substance. Anupans are useful because they help to draw the medicinal qualities of herbs or foods deeper into the dhatus, or tissues, of the body.