Bio Shpejz – Ghee butter

Composition:

clarified butter

Nutritional values per 100g:

Energy value - 3686kJ - 896.7kcal
Fat – 99.63g
saturated fatty acids - 74.5g
Carbohydrates and sugars less than 0.1g
Fiber – 0g
Proteins less than 0.1g
Salt less than 0.01g

How to use

Ghee can be used as a spread, an addition to ready meals or as a fat for food preparation. Thanks to its extremely clean composition, it withstands high temperatures up to 190 °C, which is why it is suitable for cooking, baking and frying.

Unlike many other fats, ghee does not break down or change its structure at high temperatures, but retains its natural, mild taste. It is precisely because of this stability that it is often recommended as a healthier alternative to classic oils and butter in everyday meal preparation.

Here are some specific ways to use ghee:

1. Frying: It is excellent for frying foods such as vegetables, meat or fish. You can use it instead of regular butter or oil. It has a high smoke point.
2. Pancakes: Instead of regular butter or oil, use this butter for baking pancakes. It will add a rich flavor and crunchy texture.
3. Rice: You can add it to cooked rice to give it a rich taste.
4. Spreads: Make delicious spreads by mixing ghee butter with honey, cinnamon or other spices. You can use this as a topping for toast or pancakes.
5. Steamed vegetables: Cooked vegetables such as broccoli, cauliflower or carrots can be drizzled with melted butter to add flavor and richness.
6. Popcorn: If you like to make homemade popcorn, try making it with this ghee butter instead of regular butter. Add an organic spice mix for a better tasting and healthier snack.

More about Ghee butter

Ghee is a clarified butter obtained by long-term cooking over low heat, during which water, milk proteins and milk sugars are removed. The result is a pure fat of exceptional stability, with a mild, sweet and nutty taste, without any additions or additives.

Thanks to this process, gi has a balanced ratio of essential fatty acids and an extremely high degree of purity. According to the Food Testing Center's laboratory report (No. IG-S-82), gi contains 99.9% of milk fat and only 0.09% of water, with less than 0.1% of lactose and other milk proteins, which makes it a suitable choice for people who are lactose intolerant.

Unlike industrially refined and hydrogenated fats, the fatty acids in ghee are found in their natural, unaltered form. They provide long-lasting energy, contribute to satiety and support normal metabolic processes in the body.

In traditional use, especially in Ayurvedic medicine, gi has been used for centuries as part of the diet, but also for external application. It is thought to contribute to the balance of the digestive system, immune support and a general sense of vitality. Externally, it is used for skin care - alone or in combination with honey and herbs such as chamomile or rosemary, as part of a massage or soothing care for sensitive skin.

Ghee is stable at high temperatures, does not burn easily and is ideal for cooking, frying and baking, but also as an addition to ready meals. Its purity, functionality and traditional value make it one of the highest quality fats in modern nutrition.