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Ghee, also known as clarified butter, is widely consumed in Indian households. It is used not only to enhance the taste of certain food items but also to cook many dishes. Ghee was primarily used before vegetable oils came into the picture. It contains 99.5% fat, of which 62% is saturated fat. Because of this, it is a popular ingredient in Ayurvedic treatment.
Due to the wide availability of adulterated ghee in the market, many people find it difficult to choose the right one. Due to its similar color and texture, customers mostly buy fenugreek ghee. It is mixed with animal fats or vegetable oils to reduce costs and increase profitability. If you want to identify and differentiate between adulterated and pure ghee, here are some tips for you:
If a teaspoon of ghee melts instantly in your palm, it is pure ghee.
Iodine is used to identify starch. Add two drops of iodine solution to the melted ghee and see if it turns purple. If you do, you should avoid ghee as it contains starch.
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Heat a tablespoon of ghee in a pan. If it melts immediately and turns dark brown, it is pure ghee. If it takes too long to melt and turns yellow, it is mixed with vegetable oil or animal fat. Hence, it should be avoided.
Add a little sugar to a teaspoon of melted ghee in a jar. Mix both the ingredients well. If the bottom of the jar turns red, ghee is adulterated with vegetable oil.
Double boiler technique
Ghee may contain traces of coconut oil. To check it, pour a tablespoon of ghee in a glass jar using the double boiling technique. Place the jar in the refrigerator. If ghee and coconut oil are found to thicken separately, ghee is adulterated with coconut oil.
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