Hand Churned
Moon Cultured.
Vedic Homa Gir Cow Ghee
A2 Vedic Homa Gir Cow Ghee
Desi A2 Gir Cow Ghee.
Sourced from a Gaushala from Amrohi, Uttar Pradesh.
The milk is cultured into curd, which is then converted into buttermilk. Using the Bilona Method, the buttermilk is churned into ghee on a traditional choolah. This ghee is made during a Vedic Homa Ceremony, under full moon rays, as the ghee soaks up the positive vibrations of the healing vedic chants, thus, producing divine Ghee. This Moon-Cultured, Mantra-Infused Healing Ghee is then stored in
traditional clay pots (matka), which gives it an earthy taste. The cows are let loose and provided with nutritious fodder. The calf is not separated from the mother at birth. Quality monitored strictly.Health tip: Desi Gir Cow Ghee can be consumed first thing in the
morning for healthy gut. Best for everyday cooking, particularly on
chapatis.1 tsp of Taru desi ghee daily can be given for strengthening immunity, bones and as a detox. Is a traditional practice through the ages. Cooking with Taru Desi ghee maintains good health.
Gir Cow ghee is indigenous/Desi cow ghee which possesses a number of benefits that enhance our health.
Contains A2 Vitamin, suitable for children’s growth, both physical & mental. A2 Vitamin in milk of Indian humped cows, has micro-nutrients like A2 beta-casein protein & minerals which enhance immune system. Ayurvedic texts indicate powerful medicinal effects of ghee, “promotes memory, intelligence, balances Vata, Pitta, Kapha. Best of all fats, sweet, mild, lubricating, relieves mental health, epilepsy, colic, fever. Enhances skin health, beauty, voice, vision, digestion.” (Ghee: An Ayurvedic and Bio-clinical treatise - by Catherine Robbins.
Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.
