Vechur Ghee

Ghee's rich nutty flavor is great spread on toast or baked goods, drizzled on popcorn, in oatmeal, and for sautéing vegetables, cooking eggs or as a cooking oil. It has a high smoke point (250°C or 482°F) and won’t break down into free radicals like many other oils, making it one of the best fats to use for cooking. You can also blend a dollop of ghee into warm beverages like bone broth, coffee or tea, or find more delicious recipes on our blog.

While all ghee offers health benefits, ghee made in the traditional Ayurvedic way—where the milk is first fermented to curd (yogurt) before it is churned into butter—is more easily digestible by the body and is superior in its functional aspects as well. Ayurvedic ghee is more nutritious for the brain as it supports, stimulates, regenerates and activates the various functions of the brain that control memory and quality of thinking. It also supports other physiological functions of the body, including reproduction. According to Ayurveda, the fat globules in ghee prepared in the traditional way are more homogenous and smaller, therefore more easily digestible, absorbable and smoothly transported through the body. Because of this, Ayurvedic ghee serves as a superior transport device and helps the body absorb other botanicals, herbs and nutrients, which is why ghee is an important ingredient in HANAH ONE.

Vechur ghee offers a wide range of benefits, including clarity of mind and sound digestion. Ghee helps sustain healthy microbes in the gastrointestinal tract to promote effective digestion and elimination. It nourishes all the tissues of the body, including the nervous system, translating into calm energy throughout the day.Ingesting ghee is also very soothing to the skin, nutritionally rich like coconut oil and overall beneficial in mental clarity and physical health.

HANAH’s ghee is even more special because of the Vechur cow’s unique diet. These tiny cows spend their days soaking in the sunlight and grazing mineral-rich grasses and herbs where they grow naturally. Vechur eat herbs and because of their small size, are able to uniquely synthesize the potent nutrients of their diet, producing a milk that is well known for its highly medicinal content. To ensure nutrient density, they also feed on coconut oil cakes, rice water and rice soup. Their milk has all the immunity building factors and the result is a highly nutritious ghee, naturally packed with omega-3 and omega-9 essential fatty acids, vitamins A, D, E and K.

Vechur Ghee is not a medicine - it is a high quality supplement, so you should see your general health improve over time. 

Vechur Ghee is generally suitable for anyone who would like to improve their everyday health and wellness or simply enjoy a more nutritious, artisanal  and richer tasting ghee.

Vechur Ghee contains dairy and is non-vegan. All HANAH products are completely free of gluten, wheat, soy, caffeine and GMOs. 

WARNING: HANAH products are processed in a facility that also processes tree nuts. In addition, the HANAH Coffee Boost line of products contain coconut milk powder, and the FDA classifies coconuts as a tree nut. If you have detailed questions about your individual needs and sensitivities to certain ingredients, it’s always best to consult with an herbalist or healthcare provider.

Vechur Ghee is generally safe to take with supplements, and in fact, improves the bioavailability of supplements and herbs when taken together.. However, when it comes to medications, we legally cannot provide any medical advice. We suggest reaching out to your health care practitioner or herbalist if you are concerned about taking our products with other medications or supplements.

We rigorously test every batch of product in the country of origin at a licensed reputable independent laboratory for pesticides, microbes, heavy metals, yeast, molds, salmonella and other contaminants. We ensure every batch contains only the highest quality herbs and ingredients. 

The brown particles, called mawa in Hindi, are part of the solids in butter that get charred in heating during the traditional ghee making process. Most of it is strained out for aesthetic purposes. In India, when ghee is made at home, the brown bits are strained out and reserved to cook with rice because of the delicious flavor. Mawa is also used in making certain sweets. It contains phospholipids and nitrogenous compounds, making it a rich source of antioxidants.

Vechur ghee is traditionally made by farmers who own their cows, rather than by industrial machine-made processing. Therefore these particles in micro quantities will sometimes be present in Vechur ghee. The presence of mawa is just proof that the ghee is made in small batches using traditional methods.