How to Identify Good Quality Ghee?

Have you ever wondered why our grandmother’s laddo has such a rich, delectable flavour?

Yes, it is always because of the ghee. When we eat ghee-made items, we lose ourselves in the aroma that fills our senses.

However, ghee, also called clarified butter, is an irreplaceable item in our Indian kitchens.

Ghee has established itself as superior to other types of oil, whether it is used for cooking or to make a wide variety of desserts. Considered a healthy fat, ghee gives food a unique taste and scent.

Due to the high prevalence of contaminated cow ghee (combined with vegetable oils or fats and animal body fats) in the market, finding high-quality ghee can sometimes be challenging.

Rancid ghee is frequently marketed as ghee due to its similar texture and colour.

Continue reading to find out how to identify the quality of ghee.

What Is Ghee?

Ghee is a type of clarified butter. Because it contains no water or milk solids, it has a higher fat content than butter. Indian and Pakistani cultures have been using it for thousands of years.

The word is derived from a Sanskrit word that means “sprinkled.” Ghee was used to keep butter from going bad in hot temperatures.

In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, where it is known as ghrita.^[1]

Since the milk solids have been eliminated, ghee doesn’t need to be refrigerated and can be stored for weeks at room temperature. Indeed, when stored at low temperatures, it may solidify, much like coconut oil. 

Below is the table providing the nutrient values of cow ghee as per the NIN Nutritive Value of Indian Food by ICMR.

Methods to Identify the Good Quality Ghee

Do you know for sure if the ghee you often consume is pure?

Here are a few simple methods for determining the purity of ghee at home. ^[2]

# Method 1: Heat Test

Melting it in a skillet is the simplest way to determine its purity.

After heating a pan over medium heat for a bit, add a teaspoon of ghee. Good quality ghee will melt instantly and take on a dark brownish hue. It is tampered with if it takes a long time to melt and becomes pale yellow.^[3]

#Method 2: Double Boiler

This technique determines whether or not coconut oil has been added to the Desi ghee. Simply melt some ghee in a glass dish and use the double-boiler technique.

The mixture should now be placed in a jar and refrigerated for a while. After a while, if the coconut oil and ghee solidify in separate layers, then the ghee is adulterated with coconut oil. Otherwise, it is good-quality ghee.^[4]

#Method 3: Palm Test

The palm test is another way to determine the purity. Put a dollop of ghee onto your hand and allow it to melt over time. Ghee is considered pure if it begins to melt; if it remains intact, it has been tampered with.

#Method 4: Iodine Test

Put two drops of iodine solution into a tiny amount of melted ghee. When the ghee becomes purple, it contains starch and should be avoided.^[5]

#Method 5: Bottle Test

Put a pinch of sugar in a clear container with a teaspoon of melted ghee. Shake the container vigorously after closing it.

Give it five minutes to stand. If a red colour appears at the bottom of the bottle, then the sample contains vegetable oil.

However, it is a home technique for identifying the existence of vegetable oils in ghee. This test is not listed in the official lists in the manuals of the Food Safety and Standards Authority of India (FSSAI).

#Method 6: Chemical Test

The procedure to determine adulteration of ghee by means of the FSSAI method is as follows: Take a test tube and pour 2 ml of melted ghee into it.

Next, add 5 mL of concentrated hydrochloric acid (HCL) into the test tube, mix it well, and leave it to stand. In case the ghee is pure, no colour will change. 

But when adulterated with coal tar colours, it will turn to a crimson red colour. This crimson red colour appearance shows the presence of dyes of coal tar, and this ensures that the ghee is adulterated.^[6]

#Method 7: Spoon Test

The spoon test is a simple way to assess the quality of ghee. Take a bit of ghee out of the jar using a clean spoon. Pure ghee should be creamy and soft to the touch.

As it slides off the spoon, there shouldn’t be any lumps, grains, or solid particles. The consistency should be uniform throughout.

Use a lighter or candle flame to slowly warm the spoonful of ghee to assess its quality further. Pure ghee will melt gradually and uniformly without emitting strong fumes or unpleasant smells.

It ought to have a greater melting point than other oils or fats.

Check the spoon for any residue or contaminants as the ghee melts. Ghee that is pure and free of contaminants will leave little residue.

Factors To Consider For Buying Good Quality Ghee

1. Appearance and Texture

1. Look and Feel

The texture and appearance are important factors that have to be considered when testing the quality and purity of ghee. Seek the following:^{[7] [8]}

• Colour: Pure ghee has a deep golden colour. Where the milk comes and its heating process can lead to slight differences, in general, it must possess a lively and inviting colour. Ghee that is white or pale means harmful quality ingredients or additives.
• Translucency: It should have translucency; that is, pure ghee should appear translucent when it is exposed to light. It does not have to appear hazy or dim. One of the sure tests of the absence of impurity is clearness.
• Texture: Pure ghee is creamy and smooth. It has to be soft and spread readily. Lumpy/solid particles in ghee that have a grainy or gritty texture are rancid. A silky texture will characterise the high level of quality.
• Consistency: Ghee texture must not crystallise liquids or other parts. There should not be any oily and watery stratifications. The same consistency will be there in good-quality ghee.
• Melting Point: Pure ghee has a relatively high melting point. It should harden in the refrigerator or out in the open. The melting point of Ghee can preserve the texture and form in cooking or storage.

2. Aroma/Flavour

Ghee quality and purity issues are essential in terms of the flavour and fragrance of ghee. So you must look for these:^[9]

• Nutty Aroma: Pure ghee also has a mouthwatering nutty aroma. You should also instantly be welcomed by a pleasant aroma, which reminds you of buttery richness upon opening a jar or heating it. The aroma ought not to be really powerful, stale, or rancid.
• Buttery Essence: Ghee is unlike other cooking oils because it contains a buttery essence. When it has a dense, creamy, velvety texture, it is what it should be.
• Sweet and Medium Flavour: Pure ghee tastes pleasantly and straightforwardly. It is not supposed to have any strange flavours and must not be overly greasy or burned. And it must interact with the mouth to leave a satisfying taste there.
• Lack of Smoky or burnt Notes: Ghee should not have any flavour of smoke or burnt notes. Though it is an option that ghee is prepared through boiling butter until milky solids are caramelised, this should not be cooked to the extent of developing burned flavours. The flavour should have no disagreeable burnt undertones.

3. Source of Milk

The source of milk from which ghee is produced is a very important factor in determining the purity and quality of ghee. The reason this matters is where milk comes from:

• Cows-fed grass: The milk of cows-fed grass typically yields the best quality ghee. They are cows that feed on a diet of high-quality green grass and munch on natural pastures. Sheep milk, therefore, contains healthier fats and other nutrients.
• No antibiotics or synthetic hormones: Ghee is made using cow milk that is free of antibiotics and free of synthetic hormones, which makes the product more natural and healthier. You can reduce your increased risk of consuming harmful substances if you pick ghee made by cows raised without these toxins.^[10]
• Organic Farming Practices: When one purchases ghee from the organic farms, one is assured that the cows are reared in organic ways. This yields a fresher and cleaner supply of milk because the cows do not get treated with any artificial fertilisers, pesticides, or genetically modified organisms (GMOs).

When purchasing ghee, be sure to either read the container or the manufacturer, which will tell you the source of the milk.

4. Labelling and packaging

Packaging and labelling are necessary when selecting authentic and pure ghee. Ask after these:

• Transparent Packaging: Purchase ghee with plain packaging using glass or transparent plastic so it is in a clear or visible container. This will allow you to make a visual inspection of ghee and its contamination, colour, and consistency.
• Sealed Containers: Cover the container to ensure that the ghee lasts longer and stays fresh. Seek undisturbed seals or tamper-proof packaging that can assure that the ghee has not leaked or been contaminated.
• Product Information: The packaging should include essential product information. This usually contains the name of the producer or brand, ingredients, nutritional information, the date of production or expiration, and storage guidelines. Make sure these details are readable and well-stated.
• Quality certification: On the label of the packaging, you will find the labels that define quality. These certificates prove that ghee has been modelled with some quality and it has been well-tested. There are common ones, such as organic or non-GMO, and quality assurance or authoritative certification certificates by trustworthy organisations like the FSSAI mark.
• List of Ingredients: See what is on the packaging regarding items. Clarified butter or pure cow milk ghee should be the principal product in a list of essential ingredients in pure ghee.
• Manufacturer Information: The information on the contact of the manufacturer or brand should be featured on the package. It will enable you to contact them and ask any questions or present a complaint about the product.
• Authenticity marking: To demonstrate that the ghee is pure and authentic, the majority of ghee brands will have authenticity markings or an emblem on the bag. Good products can also be assured of good quality and authenticity by such marking.

Try AASHIRVAAD Svasti Ghee if you want good-quality ghee.

It is made using the special ‘SloCook’ process, which intensifies the ghee’s inherent scent by gently cooking it for around three and a half hours.

You may now prepare your favourite delectable dishes and savour exceptional tastes and fragrances with AASHIRVAAD Svasti Ghee.

The Last Say

Ghee is the top-rated fat-rich milk product in the Indian subcontinent. The source of milk is essential. Make sure to opt for ghee made from A2 milk from indigenous cow breeds, such as Gir or Sahiwal. This type is generally considered healthier and more nutritious.

Also, make sure to choose one produced using traditional methods, like the Bilona method, which involves churning curd and slow heating. This process enhances flavour and nutritional value.

Good quality ghee should be transparent and have a deep golden hue when held up to the light. Its texture should be creamy and smooth, free of lumps and grains. At room temperature, it should be consistent as well.

Ghee can be consumed daily, but in moderation. About 2-3 teaspoons of ghee can be consumed throughout your day. So choose ghee based on its fresh, nutty scent.

The absence of burnt notes or a sour smell indicates proper preparation. These are enough ways for you to ensure that the ghee you are buying is of good quality.

Frequently Asked Questions