If you like butter, you’ll love ghee. 

We’re often asked why people prefer ghee to butter. Quite simply ghee tastes better, has a lovely texture, you can safely cook with it at high temperatures and is shelf stable for up to 12 months. That’s right, unlike butter you don’t have to refrigerate it (unless you have room temperatures above 25 degrees C) which is a great bonus.

Many of our customers buy ghee for its health benefits:

> Ghee contains little or no lactose, unlike other dairy products.

> Ghee has a high concentration of butyric acid which supports digestive health, reducing inflammation and lowering the risk of diseases.

> Ghee is higher in conjugated linoleic acid than butter – this is essentially a polyunsaturated fat which can help increase fat loss.

> You can cook safely at higher temperatures than butter – ghee is more stable for longer. Once a cooking fat or oil burns, it becomes a trans fat which can be harmful.

Although ghee and butter are very similar, ghee has distinct health and culinary benefits, making it the preferred choice for everyday use in home kitchens, cafes and restaurants.