Ghee has been a cornerstone of Indian cuisine and Ayurvedic medicine for centuries. Ghee, also known as clarified butter, is prepared by boiling butter and separating the pure butterfat from the water and milk particles. Ghee is used in cooking, religious ceremonies, and even as a therapeutic remedy. Its roots are deeply embedded in Ayurveda, where it's known as Amritam, a symbol of prosperity and health.
The Buffalo Ghee is sourced from the milk of domestic buffaloes. Buffalo milk is naturally more abundant, which results in a ghee that's denser and creamier than its cow counterpart.