Frequently Ask Questions


A. Ghee is obtained from cow or buffalo milk. To obtain ghee, butter is been melted and fat is extracted at around 105 degree centigrade. The residue and fat gets separated. Then the ghee is stored in huge silos then packed at 45 degree centigrade.
A. Scientist named as Reichert Meissl Value introduced this test. He invented that the range of volatile fatty acids should be in between 26-30. Therefore to determine the fraud mixing in oil or fat can be determined by this test. If the value of this test is less than 26, this indicates the adulteration in ghee.

A. Ghee in liquid form may be due to the change in temperature. Ghee should be kept in room temperature of 20-25 degree centigrade else the temperature increases by 25degree centigrade it start melting.

A. Sometimes there are black sediments which are present in Ghee. These are SNF particles of milk which are present in ghee. While melting ghee these particles stick at the bottom of the container and if not properly sieved it appears in Ghee.

A. Always use clean spoon to take Ghee. Ones used, always keep the lid on the container. Try to avoid water or humidity around to avoid bacterial effects which can harm Ghee.

A. Ones you have opened the container, keep ghee in a clean and dry airtight utensil. Keep ghee away from direct sunlight. Do not keep on cooling or heating ghee because this causes ghee as oily texture as well as due to polluted particles in air the aroma also vanishes.

A. The reason behind this is, the method which is used to produce ghee, SNF which contains lactose and protein can be kept on the surface of the utensil and separated from ghee. Therefore ghee can be lactose and protein free but butter can't.

A. If there is smell of Pamoline in ghee, it might be due the fact that ghee is impure. You should get it checked first.

A. You can differentiate based on following things such as material description written on package, design of package, font size, supplier trademark sign, packing size, color, number, hologram, ISO mark and FSSAI certification. If you see the duplicate pack anywhere in your area, please do inform us so as the culprit can be punished.

A. First in first out (FIFO) is important to follow because ghee specific shelf life. So the ghee manufactured first should be first sent into the market.

A. Ghee is a great source for various medical and health factors.

As per ayurvedic medicine, ghee is considered beneficial for glowing skin and healthy mind. Street food and general sweet shops normally use vanaspati instead of Ghee for snacks and sweets such as samosa or jalebi. The use of vanaspati is more in shops because it is really cheap as compared to ghee but it contains Trans fatty acids (TFA) which is harmful for human health. Thus always go for pure ghee products instead of vanaspati.

A. Check the bitteness. If it taste sweet then kesar can be duplicate. The kesar is red in color and it has aroma like a flower. Keep few threads of hesar in cold water,if the thread gets discoloured early then kesar can be fault.

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