Ghee is composed almost entirely of fat, 66% of which consists of saturated fats. Indian restaurants and some households may use partially hydrogenated vegetable oil (also known as vanaspati, dalda, or vegetable ghee) in place of ghee because of its lower cost. This vegetable ghee may contain trans fat. Trans fats have been shown to increase the risk of coronary heart disease.[9][10] The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies whenever a complaint is made.[11] Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from vegetable ghee. Several communities outside the Indian Subcontinent make ghee. Egyptians make a product called samna baladi meaning Egyptian ghee identical to ghee in terms of process and result. Samna Baladi is made from water buffalo milk, instead of cow milk, and is white in color. Also, during the process, the darkened milk solids are considered a delicacy called morta which is a salty condiment used as sparingly as a spread, or as an addition on fava dishes. Regular samna is also made from cow milk in Egypt and is often yellowish. In Ethiopia, niter kibbeh is made and used in much the same way as ghee, but with spices added during the process that result in distinctive tastes. Moroccans (especially those of the Amazigh ethnic group, known to Westerners as Berbers) take this one step further, aging spiced ghee for months or even years, resulting in a product called smen (oedie in the Amazigh language). In northeastern Brazil, an unrefrigerated butter very similar to ghee, called manteiga-de-garrafa (butter-in-a-bottle) or manteiga-da-terra (butter of the land), is common. It is also widely used in Europe. For example, Wiener Schnitzel is traditionally fried in a version of ghee called Butterschmalz. In France, it is called beurre noisette due to its nutty flavor, and used in making some pastries. Among pastoralist communities in East Africa, such as the Nandi, Tugen, and Maasai communities, ghee and flocculated byproducts (kamaek) from ghee-making were traditionally used as cooking oil. In Japan, ghee was mentioned in the Nirvana Sutra, and inspired the creation of Daigo, created from so, a milk skin cheese. | OptimOZ - bit.ly/1df7ClM
Posted on: Fri, 12 Sep 2014 10:00:03 +0000
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