Satvik (mode of goodness) is how Ayurveda describes pure ghee, when used as food. It is also known as one of the five amrits (nectars). Ayurved, also uses it as an yogavahi (catalytic carrier) that transports medicinal properties of herbs to the dhatus (tissues). In worship, it is an offering to the divine in rituals - dia (lamp), yagya/homam (fire ceremony), abhishek (bathing/pouring)


Nutritive benefits of ghee include a rich source of Vitamin A and E. The butyric acid in it is believed to strengthen intestinal walls/gut. 

In cooking, it can be used for roasting, frying, baking, sautes, and more. As a frying medium, it is an alternative to oil. It is a part of a keto and paleo diet. 

As an ancient super food, it is part of South East Asian, Middle Eastern, African and South American, cultures and cuisine. Its other names are Samne(a) (Middle East), tihu (Mongolia). Spiced ghee is also popular in some cultures. 

Our Ghee is made from cow milk cream, in Australia or New Zealand. Cows in Australia and New Zealand are largely grass fed, on pastures, thus giving our ghee its distinctive golden yellow colour.


Our ghee is danedar (grainy) in texture, as it should be, if it is made at home. The aroma is mild buttery. 


Our ghee is packed in Sydney, by our contract packers. 


Use it as an ingredient in food, worship or other application and spread the goodness.