I first learned about ghee, and specifically Ancient Organics ghee, from Deborah Madison's book Vegetable Literacy.

"I was smitten the first time I tasted Ancient Organic’s Ghee; it’s that delicious!
Slip as little as a teaspoon (or less) into a bowl of hot cereal and it’s suddenly transformed into something very special. Eggs cooked in ghee are divine. So is ghee on toast – and this is just breakfast. I use it all day long, with vegetables, grains, in soups, desserts. I scarcely buy butter anymore. The flavor of this organic ghee is so deep and rich with caramel overtones, that it transforms the simplest things, from a baked potato to a bowl of polenta."

I found it at my local PCC shortly thereafter and now...we go through A LOT of ghee in our house.

Made from organic pastured butter from Straus Family Creamery, it truly is transformative. Aside from salt, it is becoming the first thing I reach for in the kitchen.

Ghee is considered one of the best fats for baking, sautéing and frying due to its high smoke point. Butter burns at a fairly low temperature but once the milk solids have been removed, ghee, or clarified butter, becomes a very pure oil with a smoke point of 480 degrees.

Aside from being incredibly delicious, ghee has been used in Indian Ayurvedic cooking for centuries as a health aid for digestion, ulcers and the promotion of healthy eyes and skin, and as a topical treatment for burns and blisters. Read on at My New Roots.

In Vegetable Literacy Deborah goes so far to say, "Ancient Organics ghee has more going for it in the flavor department than other brands I've tried and even that which I've made myself. " Trust her and get the real deal here.