Ghee is a type of clarified butter that is commonly used in Indian cooking. It is made by simmering butter until the milk solids separate from the fat and are removed, leaving a golden-yellow, nutrient-rich fat. Ghee has a high smoke point and a rich, nutty flavor, making it a popular choice for frying, roasting, and sautéing. It is also used in Ayurvedic medicine for its medicinal properties.
Pitta is one of the three doshas in Ayurvedic medicine, which are the three constitutional types that describe the physical and mental characteristics of an individual. Pitta is associated with the element of fire and is characterized by an energetic, ambitious, and intelligent personality. People with a predominance of pitta are said to have a balanced metabolism, good digestion, and a strong appetite. They may also have a tendency towards anger, irritability, and heat intolerance. Ghee is believed to have a cooling effect on pitta and is therefore often used in Ayurvedic remedies for pitta imbalances.
