Know Ghee Better

Pure Ghee or Desi Ghee as it is also called, has been part of Indian cooking for centuries. A staple in traditional Indian cooking and Ayurvedic medicine, ghee should be made the Ayurvedic way through a simple process of boiling butter and then pouring off the butterfat, eliminating the proteins and the milk solids. What’s left is also known as pure ghee which is nutrient-rich and free of milk proteins.

According to Ayurveda, ghee promotes longevity and protects the body from various diseases. It aids the digestive process and improves absorption and assimilation. It improves memory and strengthens the brain and nervous system. What’s more, ghee also lubricates the connective tissues, making the body more flexible.

Scientific and nutritional properties aside, lovers of pure ghee claim it tastes better than any other butter or oil. Compared to others, pure ghee has a nuttier ‘buttrier’ flavour and a rich golden colour. Just a small quantity can add a lot of flavour to your cooking.

People in the subcontinent use in curries, to make parathas, in sweets and even as a topping in a bowl of daal (lentils). It must be noted that to enjoy its complete benefits and taste, ghee must be prepared the right way, following traditional methods. A slight change in preparation would give you just clarified butter, not pure ghee.

Using traditional methods of preparation has been the strength of Sharma’s Kitchen for their 20 years plus history in Australia. After leading the market with Indian style Yoghurt and Paneer, Sharma’s Kitchen created another winner in their Pure Desi Ghee.

The first locally made ghee using 100% pure butterfat, Sharma’s Kitchen pure ghee is the closest you can come to home-made ghee in Australia.

Purity speaks for itself and it only took a few months for the consumer to see the difference between overseas products and their favourite local brand. People loved the familiar aroma and taste of Sharma’s Kitchen pure ghee and it is now a proud and successful member of the Sharma’s Kitchen range. What’s more, it has also won Gold and Silver awards for quality at DIAA as well Sydney Royal – continuing in the award-winning tradition of other products by Sharma’s Kitchen.

Sharma’s Kitchen pure desi ghee is available at most Indian shops and a few select IGA stores as well.


If it’s pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.


Try one of many delicious recipes using Sharma’s Kitchen Pure Ghee



Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

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