When it comes to selecting the best ghee in India, the choices can be overwhelming. With numerous brands and varieties available, each offering unique qualities and benefits, it can be challenging to determine which one stands out as the best. In this guide, we’ll understand things like considering factors like nutritional value, and traditional preparation methods to help you make an informed decision. Whether you’re looking for which ghee is best in India, or simply to enjoy its rich flavour, we’ve got you covered.
Benefits of A2 Cow Ghee
A2 Desi Ghee, derived from the milk of indigenous Indian cow breeds, is celebrated for its numerous health benefits. Unlike regular ghee, A2 ghee contains the A2 beta-casein protein, which is believed to be easier to digest and less likely to cause discomfort for those with lactose intolerance. Its nutritional profile is impressive, being rich in essential vitamins A, D, E, and K, as well as healthy fats that promote heart health and boost immunity.Â
A2 desi ghee is also known for its anti-inflammatory properties, aiding digestion and enhancing nutrient absorption. Additionally, it serves as a natural energy booster and is often recommended for weight management due to its ability to improve metabolism.Â
In line with Ayurvedic principles, Bilona ghee can be consumed on an empty stomach in the morning. Some practitioners believe this practice promotes digestion and if you couple it with pure bhimseni camphor supports overall well-being. The high smoke point of A2 cow ghee makes it suitable for various cooking methods without producing harmful free radicals, further solidifying its status as a superfood in both traditional and modern diets.
Which Ghee is Best: Bilona Ghee v/s Regular Ghee
| Feature | Bilona Ghee | Regular Ghee |
| Production Method | Traditional Vedic method; slow simmering of unsalted butter from A2 cow’s milk | Varies; may involve high-heat processing, cream separation, or clarification techniques |
| Milk Source | A2 cow’s milk (free from A1 beta-casein protein) | Milk from various cow breeds (may contain A1 beta-casein) |
| Nutritional Profile | Higher in butyric acid, vitamins (A, D, E, K), and antioxidants | May contain similar levels of healthy fats, but potentially lower in some vitamins and antioxidants |
| Digestive Impact | Considered easier to digest by some due to the absence of milk solids and potentially A1 beta-casein | Maybe less digestible for individuals with lactose intolerance or sensitivity to milk solids |
| Flavor and Aroma | Rich, nutty flavour and a pleasant aroma | Can vary depending on the production process, but generally milder flavour and aroma |
| Smoke Point | High smoke point, suitable for high-heat cooking | High smoke point, suitable for high-heat cooking |
| Price | Typically more expensive due to the time-intensive production process | Can vary depending on the brand and quality |
| Availability | Maybe less readily available in some regions | More widely available in supermarkets and online retailers |
Source: https://www.asmitaorganicfarm.com/blog-aof/bilona-ghee-benefits/
How is Bilona Ghee Produced?
Unlike commercially produced ghee, Bilona ghee sticks to a time-tested, labour-intensive process. Here’s a glimpse into this traditional method:
- Sourced from A2 Milk: Bilona ghee is crafted from A2 milk, believed in Ayurvedic tradition to be easier to digest due to the absence of a specific beta-casein protein (A1 beta-casein) found in some cow breeds.
- Culturing the Cream: The cream is separated from the A2 milk and allowed to culture naturally through a process of yogurt-like fermentation. This step enhances the digestibility of the lactose present in the cream.
- Slow and Gentle Heating: The cultured cream is then subjected to slow and gentle heating over a wood fire. This traditional method is believed to preserve the delicate nutrients and unique flavour profile of Bilona ghee compared to commercially produced variants that utilize higher heat processes.
- Clarification and Separation: As the cream simmers, the milk solids gradually separate from the clarified butterfat. This clarified butterfat constitutes the final Bilona ghee product.
Production of Regular Ghee
The traditional method of producing ghee involves several steps:
- Butter Preparation: It begins with the churning of cream from milk to make butter. This butter is then heated slowly.
- Clarification: During the heating process, water evaporates, and the milk solids settle at the bottom. The clear fat, which is the ghee, can then be poured off, leaving the solids behind.
- Commercial Methods: In commercial production, ghee is often made from “white butter,” which is sourced from dairies. This process can include the addition of other fats to produce lower-quality ghee.
From traditional cow ghee with its rich, buttery flavor to specialised varieties like A2 ghee for those seeking specific nutritional benefits, the Indian market offers a diverse selection to choose from. Consider the source, method of production, and personal dietary requirements when selecting the best ghee for your household.
Choosing the Best Ghee
When selecting the best A2 Desi ghee for your needs, consider the following factors:
1. Purity: Look for ghee that is free from additives, preservatives, and artificial colours.
2. Source: Choose ghee made from the milk of cows raised on organic, pesticide-free pastures.
3. Method of preparation: Ghee made using traditional methods like the bilona process is often considered superior in terms of taste and quality.
4. Nutritional value: A2 ghee and organic ghee are generally richer in vitamins, minerals, and healthy fatty acids.
5. Personal preference: Consider your individual taste preferences and choose a ghee that suits your cooking needs and dietary requirements.
Conclusion
Ghee is an integral part of Indian cuisine and culture. With so many brands available in the market, it’s important to choose wisely. When considering which ghee is best in India, options like A2 ghee, commercial ghee brands, and organic/Ayurvedic ghee each offer unique qualities and benefits. By taking into account factors such as purity, source, method of preparation, and nutritional value, you can find the best ghee that suits your needs and preferences.
