Updated: Jun 26, 2021
The Himalayas have always been Biodiversity hotspot. from Ramayana to Ayurveda Himalayas have been the source of most potent of the herbs. Lush green pastures for cows to graze, pure sweet water and an always pleasant weather adds to their health and well being, which in turn makes their milk full of nutrients and what it should be.
the products made from these retain the same qualities and are the best in taste and nutrition.
Uttarakhand's Badri cow is only found in the mountains. Locals call Fondly call it the "Pahadi guy " 🤣. Its small in height so that can easily Graze on the pastoral mountains
Badri cow is amazing for farmers as it can give 1.2 to 1.5 liters of milk every day, almost 275 days in a year.
Thus abundant amount of high quality milk owing to the fact that they eat natural grass and many herbs found in the upper reaches of the Himalayas. This diet of grass and herbs makes their Milk and Desi Ghee made from their Milk high in Vitamin A, K, E.
Ghee, ahh!!, the sweet smell of home made desi ghee is one of the most soothing and homely things we all know from our childhoods. Its all a point of pride for the members of our families, we all have aunties and uncles bring pure desi ghee from here and there and telling us "are shudhh desi ghee hai". The point of purity of the Ghee has always been the most important thing. Its the gold when it comes to Food and purity needs to be there.
According to Ayurveda "It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body'
as read the herbs are very important, Ghee made from the milk of a Grass fed cow is the key, it contains Vitamin A, K, E.
And to top of it off, if the ghee is made from the "Bilona" method it brings out all the qualities of the Ghee and this method is used most commonly in Mountains, in Uttarakhand, Himachal Pradesh.
This method is used in households in little quaint villages , The traditional method of making ghee (bilona) is quite elaborate. Cow’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it. This butter is then boiled so that the water evaporates leaving behind pure ghee.
and that's where we source our ghee. no factory, no production lines, locals make Ghee for their families and we ask them to make some more for our customers, hence you get the same Ghee they make for their loved ones.
its made all over India, but there is a certain sweetness in the Ghee made in the mountains. I first found it when i Travelled to kotgaon, a little village in Mori block of Uttarkashi district of Uttarakhand.
When mixed with their amazing local rajma, poured over the protein rich Red Rice, it makes hell of a meal, the perfect meal i can eat every single day.
You can buy this amazing Superfood directly from Farmers. how it works is you place an order from the link below and we let the farmers know, they prepare the fresh batch and we ship to your doorstep, no middle man included, no stored products, but fresh, pure Ghee for you directly from farmers.