Cooking Essentials - Oil and Ghee - Mustard Oil

• SOUTH
• Fortified
• Mustard Oil

• Fortified with vitamin A and D
• It helps with arthritis
• It fights bacterial infections
• It improves circulation
• Country of Origin: India

• West
• Made from finest mustard seeds
• Acts as a digestive aid in neutralising toxins
• Wards off indigestion
• Keeps pickles fresh for longer

Ghee (Sanskrit: Gh?ta) is a class of clarified butter that originated in ancient India. It is commonly used in Indian subcontinent cuisine, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals.

Ghee is usually prepared by simmering butter, which is churned from cream (traditionally made by churning the top layer of dahi, also called the Bilona method), skimming off any impurities from the surface, then the clear liquid fat to pour and hold while the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and flavor of ghee depend on the quality of the butter, the milk source used in the process, and the length of the cooking time.