Add these five things to ghee to make it healthier

Ghee is a common kitchen item that is probably used in every household in India. You can make dal, curries or sabzi with ghee and even add a dollop of it on hot chapatis to boost the flavour of the meal. Ghee not only adds an extra element of flavour but also provides a ton of benefits. But if you wish to take the health quotient to ghee a notch higher, then here are five ingredients you can add to it. Read on to know how you can flavour up the ghee and make it healthier. (image credits- istock)

Cinnamon has anti-viral and anti-bacterial properties which can shield you from common ailments. Cinnamon helps to lower blood sugar and can even provide relief from stomach woes.

To make cinnamon ghee, add ghee to a pan and drop in 2 cinnamon sticks in it. Heat the ghee for 4-5 minutes on medium flame and then let it cool down completely. This will let the ghee soak the cinnamon flavours.

If you are making ghee from butter at home, then just drop in the cinnamon stick while boiling the butter and later strain the mixture to get pure ghee. (image credits- istock)

Turmeric mixed with ghee is suggested by a number of nutritionists for well being as well as weight loss. This mixture helps in building new blood vessels, promotes heart health, improves kidney function and most of all reduce inflammation in the body. This means the turmeric-ghee combination can reduce all types of pains in the body by naturally treating inflammation.

To make turmeric flavoured ghee, add 1 cup ghee in a jar. Add 1 tsp turmeric, ½ tsp black pepper powder and mix well. Store this mixture in an airtight jar and use it daily.

Turmeric contains curcumin which plays the most important role in treating inflammation while adding black pepper powder to it helps in absorbing the curcumin. (image credits- istock)

If you often make ghee at home from butter, then you might know that the smell it emits while boiling is quite repelling. In order to defuse the strong smell of boiling butter, just tear a few tulsi leaves and add them to the boiling butter. This will not only reduce the foul smell but will also make the final resultant, that is ghee, smell much nicer. Tulsi will add a unique herby essence to the ghee.

Tulsi is an easily available herb that has remarkable benefits. From boosting immunity, purifying the blood and promoting eye health to curing common flu, treating respiratory issues and lowering blood sugar, tulsi can do it all. (image credits- istock)

The benefits of camphor mixed with ghee are not unknown. Camphor has a bitter-sweet taste and is said to balance all the three doshas Vata, Pitta and Kapha. It can boost digestion power, treat intestinal worms, prevents fever, regulates heart rate and can even benefit asthma patients.

To make camphor infused ghee, just add 1-2 pieces of edible camphor to ghee and heat it for 5 minutes. Now let the ghee cool down and then strain it into an airtight jar. The aroma of camphor is quite strong and might overpower the flavours of ghee, so be careful with that. (image credits- istock)

Just like garlic butter, garlic ghee too tastes flavourful and smells aromatic. If you are a garlic lover, then this garlic-infused ghee is a must-try for you. Garlic is said to be a powerful antioxidant that can not only lower inflammation in the body but also control high blood pressure.

To make garlic ghee, just add some ghee to a pan along with chopped garlic cloves. Keep the flame low and stir for 4-5 minutes. Once the ghee turns hot enough, turn off the flame, cover the pan with a lid and let the ghee soak all the garlic flavours. Now place a muslin cloth or strainer over a glass jar and strain the ghee into it. Make sure the jar is airtight. Your garlic-infused ghee is now ready to be used.

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