Medicated ghee is an Ayurvedic preparation. Medicated ghees have their origins in India. It is made from clarified butter with added herbs; some cultures use cultured or raw butter. Butter can be a very beneficial way to use and introduce and use herbs. Ghee has therapeutic characteristics, even when used as a simple food ingredient. When used with herbs, it helps them reach the tissues or organs of their destination.
Ghee is prepared by heating a pound of unsalted butter on a low flame for 10-15 minutes. The butter begins to boil; the heat should be reduced to low. Soon after, the butter will turn a golden yellow and start to smell almost like popcorn. The ghee is ready when a drop or two of water is dropped into it. This will produce a crackling sound. This signifies that all the liquid has evaporated from the milk solids. Allow it to cool slightly, strain it, and pour it into a container. Ghee doesn’t go rancid at room temperature. Shelf life is six months. You can also purchase ghee at many grocery or health food stores.
To prepare medicated ghee, prepare a double-strength herbal decoction. Add this to half the amount of ghee, pour, and mix slowly and thoroughly. The standard dosage is 1 tsp.
To Infuse- Heat the ghee on low. Add the herbs and keep on medium heat for 20 minutes, very low heat, and infuse for at least 2 hours.
Some popular herbs to add to the ghee are garlic, lavender, licorice, ashwagandha, turmeric, shatavari, ginger, or peppers, you can use bitter herbs or culinary herbs.
The information presented on the Heart of Herbs Herbal School/Demetria Clark websites is for educational purposes only. Heart of Herbs Herbal School/Demetria Clark Education LLC makes neither medical claims nor intends to diagnose or treat medical conditions. Links to external sites are for informational purposes only. Heart of Herbs Herbal School/Demetria Clark neither endorses them nor is in any way responsible for their content. Readers must do their own research regarding the safety and usage of any herbs, recipes, or supplements.
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