ghee (घिउ)
About ghee (घिउ)
Ghee, or clarified butter, holds a significant place in Nepalese cuisine and culture. It's not just a cooking medium; it's deeply intertwined with religious rituals, traditional medicine, and daily life. In Nepal, ghee is commonly made from cow's milk, which is considered sacred in Hinduism. The richness of ghee adds a distinct flavor to many Nepalese dishes, from lentil soups (dal) and rice (bhaat) to festive sweets and savory snacks. It's used both in homes and in temples during religious ceremonies, highlighting its cultural significance. It's a staple in many kitchens and an important ingredient in the daily meals of many Nepalese.
Nutritional info
These are the major micro nutrients found in ghee
Seasonality
While ghee itself is not a seasonal food, its availability can be indirectly influenced by the seasonality of milk production in Nepal. Generally, milk production from cows and buffaloes is more abundant during the monsoon and post-monsoon seasons when pasture is plentiful. This means that more ghee might be produced during these times, although it is available year-round due to its long shelf life. The price of ghee can fluctuate depending on the availability of milk.
History
The history of ghee in Nepal is long and closely linked to its agricultural practices and religious beliefs. Since Nepal is traditionally an agricultural society with a significant cow population, dairy products, including ghee, have been an integral part of their diet for centuries. The practice of clarifying butter to make ghee likely arose as a method of preservation, allowing for dairy fats to be stored for longer periods in a warm climate. The presence of cow worship in Nepal's Hindu tradition, has elevated ghee beyond just food and into something sacred and used for rituals and religious purposes. Throughout Nepali history, the use of ghee has persisted, passed down through generations and it continues to hold its importance in food, medicine and religion.