All products > Organic Turmeric Ghee — Golden, Infused (Ghee Appétit, 300ml)
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Organic Turmeric Ghee — Golden, Infused (Ghee Appétit, 300ml)

Ghee Appetit

£15.00 GBP
£15.00 GBP
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Turmeric and ghee are the oldest pairing in the Ayurvedic kitchen. Curcumin — the active compound in turmeric — is fat-soluble, which means it needs a fat to be absorbed by the body. Ghee is the fat the tradition pairs it with, and the combination is more than the sum of its parts.

In India, turmeric is traditionally never eaten raw — it's considered too harsh on the digestive system. It is always cooked or infused in a fat first. Turmeric ghee is the most concentrated and refined form of that preparation.

Ghee Appétit's Turmeric Ghee starts with the same slow-clarified organic ghee as their Original, then has organic turmeric root infused gently into the warm fat. The result is a brilliant orange-gold ghee with a warm, earthy aroma that softens turmeric's sharpness.

The product took a Great British Food Award in 2022 and a Great Taste Award the same year. Stir a teaspoon into warm milk for the simplest possible golden milk. Use it to roast root vegetables, to season dal or kitchari, to finish a soup. In Indian tradition, a turmeric ghee latte is given for postpartum nourishment as a matter of course.
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  • BENEFITS
  • SAMYOGA
  • INGREDIENTS
  • HOW TO USE
BENEFITS

Two of Ayurveda's most-prized substances combined in one jar — ghee and turmeric root
The ideal carrier for curcumin — turmeric's active compound is fat-soluble and needs fat for absorption
Brilliant orange-gold colour and warm, earthy aroma — softens turmeric's sharpness
Rich in vitamins A, D, E and K2 from the grass-fed butterfat
Contains CLA and butyric acid plus the active curcuminoids from organic turmeric
Made with the same slow-clarified Original Ghee, infused gently with organic turmeric root
Naturally suited for daily Ayurvedic use — golden milk, roasting, finishing
Great British Food Award 2022 and Great Taste Award 2022
Organic British grass-fed, certified by Organic Food Federation (GB-ORG-04)
Lactose and casein free — clarified to the last milk solid

SAMYOGA

Known in Sanskrit as haridra, turmeric is one of the most-mentioned single herbs in the Ayurvedic pharmacopoeia. It is considered to balance all three doshas in moderation and is the colour and warmth in any dal, curry or kitchari. The catch is bioavailability — taken alone, curcumin is poorly absorbed. Fat and warmth dramatically improve absorption, which is why the tradition has paired turmeric with ghee for thousands of years. A turmeric-infused ghee delivers both at once: the carrier and the active, prepared together in the classical way.

INGREDIENTS

Organic clarified butter (milk), organic turmeric root.
Origin: United Kingdom. Made in Milton Keynes by Ghee Appétit. Turmeric: organic, infused into the warm ghee during clarification.
Allergens: Contains milk fat. Lactose and casein removed in clarification — suitable for most dairy-sensitive cooks. Not suitable for those with a confirmed milk-protein allergy.

HOW TO USE
  • Stir a teaspoon into hot milk or plant milk for instant golden milk
  • Roast root vegetables — carrots, parsnips, cauliflower
  • Season dal, kitchari, rice and one-pot meals
  • Finish soups and broths with a glaze
  • Take a small spoonful first thing in the morning — a traditional Ayurvedic practice
  • Warm gently in microwave or hot water to loosen if needed

Storage: Ambient or refrigerated. 2 years unopened. 1 month at room temperature once opened (infused ghees have a shorter ambient life than plain ghee), or up to 12 months refrigerated.

A note on staining: turmeric stains. Use a clean, dry spoon. Wooden boards and porous worktops should be wiped quickly.