Ghee, also known as clarified butter, is a staple in Ayurveda and is prized for its numerous health benefits, including improved digestion, enhanced immunity, and nourishment for skin and hair. However, not all ghee available in the market is pure. The Food Safety and Drug Administration (FSDA) has recently declared six brands of ghee in Aligarh as unsafe, leading to a ban on their manufacture, sale, and storage in the district. This action follows test reports from various districts that revealed these products fail quality standards.
Banned Ghee Brands
The banned brands include Vrajvasi, Verona Products Pvt Ltd (Rajkot, Gujarat), Ratnagiri Chalisa Foods (Surat, Gujarat), Haryana Fresh (Gheeradhar Milk Foods Pvt Ltd, Panipat, Haryana), Dairy Nice (DCM Food & Milk Products, Narela, Delhi), Shri Rudra Devansh Products (Hisar, Haryana), and Avik Shiva Milk Foods (Ghaziabad, Uttar Pradesh). Officials have warned that any sale of these brands in shops, stalls, warehouses, or distribution channels within the district will result in strict legal action. Consumers are urged to pay close attention to brand names and quality when purchasing ghee.
Why Ghee Purity Matters
Adulterated ghee often contains harmful substances such as vanaspati (hydrogenated fats), starch, animal fats, or synthetic colors, posing serious health risks. Consuming such ghee can lead to digestive issues like bloating, stomach pain, or diarrhea. Additionally, mixing ghee with vanaspati or hydrogenated oils introduces trans fats, which raise bad cholesterol (LDL), lower good cholesterol (HDL), and significantly increase the risk of heart disease.
Simple Tests to Check Ghee Purity at Home
Appearance and Texture
Pure ghee has a golden color and a rich, creamy texture. When held against light, it appears translucent and clear. A pale color may indicate the presence of preservatives, and such ghee should be avoided.
Packaging and Label
Check the packaging and label carefully. A genuine ghee brand will display regulatory compliance certificates, including a license number, date of packaging, and expiry date.
Aroma and Flavor
Pure ghee has a nutty flavor and smooth consistency. It should not smell burnt, as a burnt odor may indicate water or additives. Avoid ghee with a burnt smell.
Palm Test
Pour frozen ghee on your palm. If it melts instantly, the ghee is pure; otherwise, it may be adulterated.
Water Test
Fill a glass with room-temperature water and add a spoonful of ghee. If the ghee floats, it is pure; if it sinks, it contains foreign materials.
Salt Test
Add a pinch of hyaluronic acid and a tablespoon of salt to two spoons of ghee. After 20 minutes, if the ghee turns red, it is adulterated.
Iodine Test
Add two drops of iodine solution to ghee. If it turns purple, starch is present, indicating adulteration.
How to Make Pure Ghee at Home
Making ghee at home ensures purity. Ingredients: 1 kg homemade malai and 1/2 tablespoon curd. Method: Store malai for 30-35 days until it reaches 1 kg, then warm it. Once lukewarm, mix in curd, cover, and let it set for 8-10 hours. Refrigerate for 12 hours, then churn the milk solids using a hand churner until light and fluffy butter forms. Add 2 cups of ice water, separate the butter and buttermilk. Transfer butter to a heavy-bottomed pan and simmer on low flame until clear, golden liquid appears. Let it cool, strain, and store in an airtight glass jar or steel container. The leftover buttermilk can be used as a drink or to make cheela or kadhi.
