PIOR Living Ghruta
A superior ghee from free-range, grass-fed A2 Indian gir cows made in the ancient Ayurveda traditions to honor the mind, body, and spirit.
PIOR Living Ghruta is the finest ghee produced in the world today, adhering to traditional, hand-crafted Ayurvedic kindling methods. The result is a nutrient-rich ancient food that nourishes the body, mind and spirit.
Ghruta is an essential and sacred ingredient and medicine in Ayurveda that has existed for thousands of years.
Ghruta’s name derives from the Sanskrit word “ghrta,” meaning clarified lipid. Its esoteric meaning, however, is ‘Illumined’ due to the ancient Ayurveda kindling process that reveals the life energy hidden in cow milk.
The creation of PIOR Living Ghruta begins with free-range Indian Gir cows, whose prominent hump harnesses solar energy, illuminating the organs and fluids with gold-bearing rays. Once the cows give cues to their handlers, the golden milk is (kshira) drawn. Over the following week, the kshira is cultured (dadhi) and separated, at which point the butter (navnita) is further cultured, boiled and separated to create Ghruta (clarified lipid).
It is only through this carefully hand-crafted process that the illumination hidden in cows’ milk can be kindled, resulting in the purest lipid molecules.
How is Ghruta different than ghee?
Nearly all commercially-available ghee is manufactured by heating butter and straining it. Ghruta, in contrast, is made using traditional multistep Ayurveda practices. The milk from free-range Gir cows is first slowly cultured and separated, with the resulting butter further cultured, simmered and separated again. Ghruta produced by this method has the purest lipid molecules so it doesn’t cause immunological reactions like other lipids.
In addition, most ghee products on the market are made from Jersey cows (without humps), which produce milk containing A1 proteins. The Indian Gir cows from which PIOR Living makes Ghruta, produce A2 proteins, which are far easier to digest.
Why should I choose Ghruta over other oils in the grocery store?
- Ghruta has a high smoke point of 250 degrees Celsius (482 degrees Fahrenheit), making it ideal for high heat cooking.
- Unlike regular butter, Ghruta is non-allergenic due to the production process which removes milk solids like casein and lactose.
- Ghruta is shelf stable, meaning refrigeration is not required, and is good for 4-5 years. In fact, Ghruta is often intentionally aged, which enhances the taste, smell, and medicinal value over time.
- Ghruta can be used sustainably as one can cook 4-5 times with the same batch.
What are the uses of Ghruta besides consuming?
- Ghruta can be used directly on the skin as a lotion, cream, moisturizer, shaving gel, anti-aging serum, and treatment for burns and rashes.
- In Ayurveda, Ghruta is considered one of the best substances for Abhyanga (self-massage) and has been used for thousands of years to cleanse and nourish the eyes, nose, ears, and mouth. It can also be applied to the hair as a thickening and shining agent.
- Ghruta can also be made into candles to illuminate the home, purify the air, and foster a spiritual and peaceful energy.