Rich aroma, granular texture, and 100% natural — an everyday ghee for everyday cooking, with nothing added.
Every Indian kitchen's constant.
Ghee has sat in Indian kitchens for thousands of years — not as an occasional indulgence, but as a daily staple, used for tempering dal, finishing rotis, and cooking festival sweets alike.
In Ayurveda, ghee has long been regarded as "amrit" — a nectar valued for both flavour and its place in traditional wellness practices.
Our Pure Cow Ghee is our everyday answer to that tradition — simple, honest, and made to be used generously, not rationed.
General footage of the ghee-making process — not Tohar's own kitchen, but the same idea.
Typical values for pure cow ghee, per 100g — general reference figures for this food category, not a lab-tested analysis of this specific batch. Get in touch if you'd like more detail.
| Nutrient | Typical Amount |
|---|---|
| Energy | ~870 kcal |
| Fat | ~99.5 g |
| Saturated Fat | ~61.9 g |
| Carbohydrates | 0 g |
| Protein | ~0.3 g |
| Cholesterol | ~256 mg |
Simple fat, done right.
A natural source of vitamins A, D, E and K — the vitamins your body absorbs best alongside healthy fat.
Stable at high cooking temperatures, so it doesn't break down the way many oils do when heated.
Contains butyric acid, studied for supporting the gut lining and a healthy digestive tract.
The clarification process removes roughly 95% of lactose, though trace casein may remain — caution advised for severe dairy allergies.
Traditionally made ghee retains conjugated linoleic acid (CLA), studied for its role in fat metabolism.
Unlike hydrogenated vegetable fats, traditionally made ghee contains no trans fats.
General wellness information based on published research on ghee — not medical advice. Speak with a healthcare professional for guidance specific to you.
Three everyday staples.