In Āyurveda
Ghṛta is ayurveda’s most quoted food-medicine: sweet, cooling and (the texts insist) intelligence-carrying (medhya), which is why so many classical medicines are cooked into it. Modern clarity: it is still butterfat, a saturated fat to enjoy as a condiment, not a course.
Dravya profile · Ghṛta
- Part used
- Whole butter, clarified by slow simmering
- Tastes
- sweet
- Properties
- cooling, heavy, oily, mild, grounding
- Doshas
- vāta + · pitta + · kapha −
Traditional indications: The classical carrier (anupāna) that carries herbs deeper into the tissues; Kindles agni while remaining cooling, unique among fats; Builds ojas, the subtle essence of strength and immunity in the tradition; Lubricates the gut and softens hardened vāta.
Use with caution: Kapha excess, obesity or high cholesterol; use sparingly; Dairy-protein allergy, trace compounds remain; Spoiled or burnt ghee, the tradition is emphatic about freshness.
Preparation: Made by simmering unsalted butter on low heat until the milk solids settle and brown faintly, then straining. In the kitchen: a spoon over dal and rice, the medium for tadka, the base of halvā. As medicine: a small spoon first thing in the morning, or cooked with herbs as a ghṛta.
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Related entries
- Kachha and Pakka , The classical divide between water-cooked food eaten fresh and ghee-cooked food that travels.
- Tempering (Tadka) , Bhuna spices bloomed in hot ghee or oil, poured sizzling over the finished dish.
Mentioned in
References
- Caraka-saṃhitā , Agniveśa (redactor) (Sūtrasthāna 27, ghee placed first among fats)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad