Indian scriptures discloses cow as a gift of the gods to the human race. The cow represents the Divine Mother that sustains all human beings and brings them up as her very own offspring. Descriptions from Veda, Purana, Upanishat and contemporary literatures reveal multi dimensional use of cow products in rituals and as food & Medicine.

If you've ever been lucky enough to experience the rich, nourishing, and luxurious qualities of this golden nectar, you'll understand why ghee is a must-have in every Ayurvedic kitchen. But have you ever wondered why ghee is so highly revered in Ayurveda?

Ghee, the golden elixir of Ayurveda has a long and interesting history. Traditional ghee is made on a slow open fire and go through a clarification process which strips away the parts of butter that are the most difficult to digest, such as lactose, casein and whey proteins. This is not the case in the clarified butter where the butter is boiled and milk solids are removed from the top. Ghee is a real Slow Food - purely natural, without industrial processing, and without any additives. Ayurveda has always recommended using ghee instead of butter, oil and grease.

Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha.

It makes a wonderful body oil for massage and can serve as a base for herbal ointments for burns, skin rashes and can even be used for lamps, with wicks made from cotton balls. Ghee is very powerful when it comes to healing and improving digestion. It helps to improve absorption and assimilation of the food. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue.