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Ghee is a clarified butter fat made from milk that originated in ancient India. But now this homely spread that our grandmas insisted we eat has gone millennial and also International.
In the past couple of years, this Indian staple has become popular globally and is termed as a “superfood”. The followers of the keto diet can be credited for ghee’s escalating international popularity. The history of ghee, however, goes way back. In Hindu mythology, Prajapati the lord of creatures rubbed his hands together to create the ghee for the very first time. He, then, poured into a flame to create his first offering. Ever since that, Hindus have added ghee to their flames, especially during auspicious events.
The Vedas, ancient Sanskrit and even Ayurveda deem ghee as a god fit for gods that has many beneficial properties. And now releasing the importance of ghee, the world has adopted ghee as a fat alternative.
The United States, especially, has an affinity for ghee. Americans are already smitten by their kale and edamame, ghee is now their newest obsession. People who stick to the paleo diet need to switch their carbs for fats. With high-fat content, ghee is a great substitute.
The history of ghee with the United States goes a little further though. In the 1950s, dairy farmers had a high excess of butter. So, the government decided to make the best of it by converting butter into ghee and selling it in southeast Asia. But they hit a roadblock as different regions had variable preferences; some regions preferred cow milk ghee and others went for buffalo milk ghee.
Even today, ghee plays an important role in Indian cooking. But its fan following around the world is soaring mostly because of its novelty factor and the plethora of benefits it offers.
