Kermanshahi GHEE


Because ghee is treated with low heat, usually under 100 degrees, it retains more nutrients than standard clarified butter. 
Ghee is used in many eastern and persian traditional medicine it also used in tandem with herbal medication as a part of Ayurveda,a centuries-old form of alternative medicine practiced in India. Beyond its believed spiritual and medicinal properties, ghee has recently gained traction as a healthier alternative to standard butter.However, there is an increase in scientific studies confirming its health benefits and have positive viewpoints on using This ( kermanshah Ghee) .

Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of Aryan or doogh , which is cold savory yoghurt and water ), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while separating the solid residue that has settled to the bottom.
Ghee Flavour varies . The texture, color, and taste of ghee depends on the quality of the butter, the duration of boiling time,the milk source used in the process ( cow milk or sheep milk) And another important factor is the type of animal feed. what actually has made our ghee different and with excellent quality and unique taste is feeding the animals with fresh and fragrant indigenous grass and plants from heart of the mountains of Kermanshah province.

So what’s the difference between Ghee and Kermanshah Ghee? :
In fact, these two are the same, but Kermanshah ghee has a different aroma because the cattle of the mountainous and highlands of Kermanshah feed on a variety of fresh unique plants that are specific to the native areas of Kermanshah. And this has a significant effect on the taste and quality of Kermanshah ghee or clarified butter .



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