Spiced Cow Ghee

Pure Cow ghee

Infused with:
Asafoetida
Black pepper
Cumin
Dried ginger
Long pepper
Turmeric

Use it anywhere you'd use ghee or butter, whenever you want spice-warmth without reaching for the spice rack.

For the brightest aroma, add it warm and near the end — stirred through a finished dish rather than cooked from the start.

Its high smoke point also lets you cook in it directly over high heat when you want the flavour to settle deeper into the dish.

A little goes far — one spoonful seasons a whole pot.

Spice and warm fat have always belonged together. Ghee draws out the aroma and the active warmth of spices far better than a dry pan, and holds it — so what you get is bloomed, ready, and evenly carried through the dish.

These are warming spices by nature. Ginger and the peppers bring gentle heat; cumin and asafoetida add savoury depth; turmeric lends its colour and quiet warmth. Together they do what warming spices have always done at the table — wake up a dish and sit easy after it.

It's the unhurried way to cook: the spices bloomed once, into the ghee, so the warmth is built in and the work is already done.

Contains spices — turmeric can stain, and the blend carries gentle natural heat.

If you cook for someone sensitive to pepper or asafoetida, taste first.

Store in a cool, dry place away from sunlight. Use a clean, dry spoon — moisture is ghee's only enemy.