Golden Nectar of Ayurveda: Why Ghee is More Than Just Fat

Parth Mahajan
Sep 8
4 min read

When we hear the word “ghee,” many in Europe think of clarified butter used in Indian cooking. Yet in Ayurveda, ghee (ghṛita) is far more than a cooking ingredient. It is called a nectar for life, a medicine, and even a spiritual food. Let us travel gently through the wisdom of Ayurveda and discover why ghee has been loved for thousands of years.

What is Ghee in Ayurveda?

In Ayurveda, four great fats are described, and ghee is considered the best of them all. The ancient text Charaka Saṃhitā says:

“घृतं शममायुष्यम् स्वादुं मेधाग्निबलप्रदम्।चक्षुष्यम् हृद्यं ओजस्करं वृष्यं सुखं स्मृतिम्॥”(Charaka Saṃhitā, Sūtrasthāna 27/232)

This means: Ghee brings peace, supports long life, is delicious in taste, sharpens memory and intellect, improves digestion, strengthens the body, nourishes the eyes, calms the heart, increases immunity, supports fertility, gives comfort, and strengthens memory.

For the Ayurvedic sages, ghee is not just food but a medicine and a protector of life.

How Does Ghee Work?

Ayurveda explains that ghee softens the body, opens the channels, and pushes out hidden toxins (āma). Think of it like pouring warm oil into a rusty pipe: the oil loosens the dirt, softens the metal, and lets things flow again.

Vāta (the energy of movement) is balanced most strongly by ghee because vāta is dry and rough, while ghee is smooth and oily.Pitta (the energy of heat) also calms down because ghee is cooling and sweet.Kapha (the energy of stability) can become heavier if too much ghee is used, so kapha types need only small amounts.

The Aṣṭāṅga Hṛdaya explains beautifully:

“स्नेहोऽनिलो विशेषेण स्नेहं स्नेहेष्वश्नुत ।वातं प्रकुपितं हन्ति स्नेहो घृतमिति स्मृतम्॥”(Aṣṭāṅga Hṛdaya, Sūtrasthāna 5/33)

Meaning: Among all fats, ghee is the best to calm an aggravated vāta.

Modern science now finds that ghee works like a “carrier.” Many plant medicines are fat-soluble. When they are cooked into ghee, the ghee protects them carries them through the body and helps them reach deeper tissues. Ayurveda called this sneha-kalpanā — the art of preparing herbs in fats — long before modern pharmacology discovered lipid-based delivery systems.

Why Ghee is Used in Pañcakarma

Before the deep cleansing therapies of Ayurveda, such as vomiting (vamana) or purgation (virecana), patients are first given ghee in a process called snehapāna (internal oleation).

The Charaka Saṃhitā says:

“स्नेहनं स्वेदनं पूर्वं कृत्वा दोषानुपाकृतान्।शोधयेत् तान्यथोक्तेन कर्मणा शुद्धिमिच्छता॥”(Charaka Saṃhitā, Sūtrasthāna 13/61)

Meaning: By first giving oleation and sweating, the hidden doṣas (imbalances) are loosened and then expelled by cleansing.

Ghee here works like warm water loosening dried mud. It melts hardened toxins and moves them to the stomach and intestines, where they can be removed safely. Externally, warm ghee massage (abhyanga) softens the body, calms the nerves, and makes the skin glow.

Internal and Topical Nourishment

Ayurveda prescribes ghee for more than eating.

For the eyes: Special therapies called netra-tarpaṇa use ghee to soothe dryness and nourish vision.
For wounds: Medicated ghee like Jatyādi-ghṛita helps in healing burns and injuries.
For skin: A gentle layer of ghee at night relieves dryness and roughness.

In all these ways, ghee shows its nourishing, protective, and healing qualities.

Which Ghee is Best?

Among all types, Ayurveda praises cow’s ghee (go-ghṛita) as supreme.

“घृतं श्रेष्ठं पयसो गोदुग्धस्य।”(Suśruta Saṃhitā, Sūtrasthāna 45/109)

Meaning: The best ghee is that which comes from cow’s milk.

Cow ghee is cooling, sattvic (pure), and suitable for most people. Goat ghee, on the other hand, is lighter and easier to digest for some, but cow ghee remains the classic choice in Ayurveda.

What About Lactose Intolerance?

Many people worry: “If I cannot drink milk, can I eat ghee?” The answer is: yes, in most cases. During the making of ghee, the milk solids — including lactose and casein — are almost completely removed. That is why many lactose-intolerant people can take ghee without discomfort.

However, those with strong milk protein allergies should be careful and use only ghee tested to be completely free of residues.

Everyday Use for European Kitchens

Ghee is very versatile and fits well into modern cooking. Here are some easy ways to enjoy it:

Put 1–2 teaspoons on warm vegetables, grains, or soups.
Use it for sautéing or baking, because ghee does not burn as easily as butter.

Safety Notes

Ghee is rich and nourishing, but like all good things, it must be used with balance. For people with high cholesterol or weight concerns, small portions within a healthy, Mediterranean-style diet are wise. Ayurveda always teaches moderation, never excess.

Ghee is truly a golden treasure of Ayurveda. It steadies vāta, cools pitta, and — when used wisely — keeps the body supple, the mind calm, and the heart strong. It is both food and medicine, ancient and yet modern.

When someone asks me how can i bring Ayurveda in my daily life i think the basic is to consume - a spoon of golden fat that carries thousands of years of healing wisdom. When you enjoy it with respect and moderation, you taste not only richness but also the tradition of India’s timeless science of life.