Frying fat from a plastic squeeze bottle, based on a substance that resembles margarine. With lots of ‘bad’ synthetic additives, and sometimes even with flavour enhancer E621. We won’t mention any names, but we're sure you know which products we mean. Don’t buy them! And please - convince your granny not to, either!
Sunflower & olive oil are good fats and delicious in cold dishes. However: most vegetable oils are not suitable for frying or stir-frying. These fats should not be allowed to reach temperatures above 160°C, because this will cause them to burn! Burned fat is not healthy.
The best fat for frying in is Ghee! Of course we can’t be objective about this but, really, ghee is fantastic stuff. It tastes great, with a subtle nutty flavour. Thanks to its high smoke point (the temperature at which fat starts to smoke in the pan) of 250°C it is excellently suited for frying, browning and stir-frying at high temperatures.
What is Ghee and how should you use it
Ghee is mainly used as a baking and cooking oil, but -just like coconut oil- it is a multipurpose fat. In the recent years ghee has been gaining popularity, especially due to the paleo- eating trend.
Key benefits (next to great taste) - High smoke point (250 degrees Celsius) which makes it a healthy baking oil, Vitamins A,D,E,K , Full spectrum short, medium and long chain fatty, Contains Omega 3 and 9 essential fatty acids and phenolic anti- oxidants, Great source of Conjugated Linoleic Acid.
Is our Ghee produced from grass fed cattle?
Yes it is. We only breed organic cows which can graze all summer long in the grasslands. However it is not 100% grass fed since there is insufficient grass available in the winter. In winter it is mainly dried grass stored in summer, and differing per farm with sometimes some additional feed.
Is our Ghee free from additives and E-numbers?
Yes, it is. Our main product, our natural Cow Ghee, has only one ingredient pure organic butterfat. This is a traditional method of making ghee, unlike others, we do not use artificial cream or vegetable fats during ghee making process.