Organic English Ghee (Pasture Fed) 350ml

Fresh Summer Ghee ☀️

Our beautiful ghee is traditionally prepared for us using organic butter from two small, family-run dairies. The cows — predominantly Guernsey and Jersey — graze lush pastures in the West Country, UK, producing milk that is naturally rich, nourishing and infused with the goodness of the land

The butter is gently cooked with time and intention — to reveal its rich goldenness, subtle nutty sweetness, and soft, comforting aroma

What is Ghee?

Ghee is butter, gently transformed. By slowly simmering and filtering the butter, the water and milk solids are removed, resulting in a clean, healthy fat, free from lactose and casein, yet full of micro-nutrients. Our Ghee is traditionally made in small batches using grass-fed butter and is often well-tolerated by those with dairy sensitivities

Ghee Benefits

Ghee has long been honoured in Ayurvedic tradition as one of nature’s most sacred and nourishing foods. It supports digestion, feeds the skin from within, and helps the body absorb essential nutrients. Rich in omega 3 and 9, and in the fat-soluble vitamins A, D, E and K. It is a revitalising and healthy fat for the body

Ghee is naturally anti-inflammatory and deeply calming for the digestive system. It nourishes the gut and colon, helping to ease bloating, gas, and indigestion. Ghee can stimulate gentle gastric secretions to support healthy digestion after meals. This is nourishment at its best - food crafted with care to help your body thrive. Rich in healthy fats to support brain health, balance hormones, and gently nourish your immune system

How to use Ghee

Our ghee is versatile and vital — perfect for cooking, baking, or simply stirring into warm foods and hot drinks. It also makes a soothing external balm for skin, lips and hair

Na'vi Organics Grass-Fed Ghee

This is nourishment the way nature intended — rooted in relationship, crafted with care, and infused with the rhythm of the seasons

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Please note, since Brexit, orders for ghee and honey have been refused entry into the EU by customs. Ghee is now not available to order for customers in Europe

Organic Grass-Fed Ghee

Butter vs Clarified Butter vs Ghee

Butter: The cream from fresh milk is churned into a soft, spreadable fat, typically 82% butterfat, 17% water + 1-2% milk solids (proteins, sugars and minerals)

Clarified butter: Clarified butter is often used in traditional French cooking. Butter is melted and simmered, allowing the water to evaporate and the milk solids to clump together. They are then skimmed off or strained. The process is relatively quick and finishes once the separation is complete

Ghee: To make ghee, butter is simmered for a significantly longer time compared to clarified butter, and the milk solids are not removed immediately. Instead, they sink to the bottom of the pan and slowly caramalise - and this is what gives Ghee its sweet, nutty flavour. The milk solids are then filtered, giving us pure butterfat that's gentle on the body and delicious for sweet and savoury dishes

Pure, Organic Ghee UK

No added fillers, bulking agents or preservatives

Produced in England, UK
Made from milk/cream produced by cows grazing on organically certified pastures in the spring/summer months
Click here for info on our sourcing policy

Organic Grass-Fed Ghee

A golden staple for everyday cooking

How to use ghee: Ghee is incredibly versatile — a nourishing fat that can be used in place of butter, coconut oil or cooking oils in nearly any recipe, at a 1:1 ratio. Whether you’re sautéing vegetables, roasting, baking a seasonal crumble, or simply spreading it on toast, ghee adds a delicately sweet, nutty flavour. There is no distinct 'milky or dairy' taste to ghee

Everyday recipes for the whole family 🌿

Cooking with ghee: Use ghee in the same way as you would with any other cooking fat. You can sauté, fry, roast and bake with ghee easily. Ghee has a naturally high smoke point, meaning it is stable at high temperatures, making it a healthy option for frying and roasting. The smoke point is the temperature at which an oil/fat will burn and smoke. When an oil hits its smoke point, it begins to break down, releasing undesirable free radicals into your food

Tempering spices in ghee: In India, ghee is traditionally used to temper spices, a method known as tadka or chhonk. Whole spices, such as cumin, mustard or coriander seeds, plus ingredients like lime leaves, chillies and garlic, are gently heated in ghee until they bloom, releasing their essential oils into the ghee. The tempered spices are then stirred into dhal or rice and taste extraordinary. You can also temper spices before cooking a curry to give an incredible depth of flavour to the whole dish. The fat-soluble vitamins and other beneficial compounds in spices become more readily absorbed by the body when cooked in ghee

Storing Ghee: No need to refrigerate. Ghee is shelf-stable and will happily live in your kitchen cupboard or on the worktop within easy reach. Just use a clean, dry spoon every time you dip into the jar. You may notice your ghee shifting between being liquid and set as the ambient temperature warms and cools — this is completely natural. Ghee is sensitive to temperature, and this gentle ebb and flow doesn’t affect its quality or flavour in any way