Vegetable Ghee is produced through special process of crystallisation of the finest vegetable oils and vegetable fats. It is markedly yellow in colour, has homogeneous structure and buttery taste.

High nutritional value, high content of biologically important unsaturated fatty acids, easy digestion, excellent taste and aroma make it a food that is beneficial for human health. It is particularly important as a source of vitamin E which must be consumed through food as human body cannot produce it.

Since vegetable ghee is produced solely from vegetable fats, it does not induce build-up of cholesterol. It is recommended as an ingredient in many dishes and cakes and also for consumption by vegetarians.

Thanks to its specific appearance, flavour, scent and colour, it is especially used as a substitute for cow's butter.

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