INDIA, July 27, 2022 (BBC): For millennia, ghee has been a venerated staple of the subcontinental diet, but it fell out of favor a few decades ago when saturated fats were largely considered to be unhealthy. But more recently, as the thinking around saturated fats is shifting globally, Indians are finding their own way back to this ingredient that’s so integral to their cuisine. For Indian food author Kalyan Karmakar, a renewed interest in ghee is emblematic of a return-to-basics movement in India, which was years in the making but fast-tracked during the pandemic, when “people started being more mindful about their food”, he explained. This movement is also part of an overall trend towards slow food. In keeping with the movement’s philosophy, ghee can be produced locally (even at home) and has inextricable cultural ties.
At a basic level, ghee is a type of clarified butter believed to have originated in India as a way to preserve butter from going rancid in the hot climate. Churned cream or butter is simmered slowly until the moisture evaporates and any browned milk solids are removed, resulting in a sumptuously rich, fragrant and nutty fat. For many Indians, however, ghee is historically something more sacred than just a cooking fat. “Ghee is the final and purest form of milk – the last extract,” said author and food historian Pritha Sen. “It was considered the purest offering to the Gods and the medium by which prayers were carried to the heavens.” Ghee is also deeply woven into the fabric of Indian culture. Traditionally, Hindus pour ghee into fire at marriages, funerals and other ceremonies as it is believed to be auspicious. In Ayurveda, a traditional Indian system of medicine, Ghee is considered a virtual panacea. And its wholesome qualities have been embraced by generations of mothers and grandmothers.
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https://www.bbc.com/travel/article/20220726-the-purest-food-on-earth