We make our products in a shared commercial kitchen where gluten-containing products may be produced. However, we do take precautions – we have our own cookware and do not make any gluten-containing products while making our ghee. However, we cannot guarantee that there is no trace of gluten in our products at this time.

Ghee is made from grass fed organic butter which contains casein (milk protein) and lactose (milk sugar). The butter is cooked and strained to remove milk proteins and water. Thus, most people with dairy intolerance can tolerate ghee. However traces of casein or lactose may be present.

Our coconut oil products do not include any milk products. However, we do use a shared commercial kitchen and take every precaution to avoid any cross contamination by using our own cookware. 

Ghee is a form of clarified butter originating in India, that is a foundational staple of cooking as well as medicinal use in Ayurveda, use for skin care and in rituals (such as making ghee candles, etc.)

Ghee and other forms of clarified butter are used in cuisines around the world, for example in Ethiopian, Moroccan, French, Israli and many other cultures. These forms of clarified butter incorporate local herbs and spices and may include aged and fermented forms.

Ghee is a foundational part of Ayurveda, for diet, skin care, as a carrier for medicinal herbs, use in candles for meditation and ceremonies, and much more.

Ghee is considered stabilizing and nourishing and helps balance our system in different ways – by improving digestion (without promoting excess heat), supporting a peaceful mind (sattva), and helping to carry nutrients through the 7 bodily tissues so that they are digested to their purest form, thus promoting our immunity and resilience in mind and body (a quality known as ojas).

Ghee is a good source of energy since it is pure fat and contains short and medium-chain fatty acids.  Ghee  also contains butyrate (supports gut health), CLA (supports metabolism), Omega 3 fatty acids (anti-inflammatory, supports brain health), and fat-soluble vitamins A, E and K.

We use grassfed organic butter from a family farm. Grassfed butter is known to have increased levels of the orange-yellow pigments contained in grass (and other greens) providing the natural golden color of the butter. These pigments are known as lutein and other carotenoids, and are essential for immunity, vision and brain health.

Ghee has a very long shelf life. In general it is recommended to purchase what you will use in 3 months time for optimum flavor. However, it can be stored for longer if kept in cool dry place and is safe to use.

The most important factor in preventing spoilage is to use a clean, dry spoon each time.

Even a small amount of moisture or food contamination can result in spoilage, mold, or bacterial growth.

Changes in texture such as becoming grainy in appearance, is not an indication of spoilage.

Ghee does not contain any preservatives. The moisture and proteins have been removed in the cooking process, resulting in a pure fat with extended shelf life.

Store ghee in a cool, dark place such as a cabinet. Refrigeration is not required and is not a traditional way to store ghee. However, refrigeration may prolong shelf life.

Ghee can be used like butter – as a spread, in baking, melting over cooked grains or veggies, as a cooking fat for lentils, beans, veggies, meats or fish. In addition, ghee can be blended into smoothies, warm spiced milk (like Golden Milk), or coffee.

Ghee has been used extensively on skin and hair for centuries in Ayurveda and has many nourishing and restorative qualities. If you choose to use our ghee this way, we recommend you use only the plain ghee (as some of our culinary flavors have ingredients that may be irritating to certain areas of skin and we have not labeled with guidance for use on skin.)

In the future, we will offer Ayurvedic herbalized ghee formulations (ghritams) for skin and hair, that will include guidance for use in food or for hair and body.

The texture of ghee may vary. If your ghee becomes grainy, you may melt by heating the closed jar gently in a bowl of warm water until melted, then placing the jar in the refrigerator to reset. When firm, you can remove the jar from the refrigerator.

We recommend using a teaspoon up to 3 times daily as a general guideline. 

Ghee is made from butter that has been cooked to remove milk proteins and water. There may be traces of casein (milk protein) and lactose (milk sugar) however ghee is very well tolerated by most people with dairy intolerance.

We do not have product certifications at this time. However, we do carefully source our ingredients and use primarily certified organic ingredients, some are fair trade and single source.

Ghee has a nutty and caramelized taste – like butter but deeper and richer.

Ghee has a high smoke point, making it very versatile and useful for different types of cooking. You can broil, roast or fry using ghee.