Ghee Easy

Ghee has a
rich flavour
Ghee is a baking fat with a rich nutty flavour. You can use it instead of oil. You can fry everything with it: an egg, pancakes, vegetables or meat. The much higher smoke point does justice to the flavours of whatever you cook without the burnt black fat in the pan. Delicious and healthy!
Ghee is a baking fat with a rich nutty flavour. You can use it instead of oil. You can fry everything with it: an egg, pancakes, vegetables or meat. The much higher smoke point does justice to the flavours of whatever you cook without the burnt black fat in the pan. Delicious and healthy!
Ghee has a rich flavour
Ghee improves
digestion
Ghee ensures beneficial nutrients are better absorbed by your body and that toxins are properly eliminated. This is why Ghee has been the fat of choice in Indian Ayurvedic doctrine for thousands of years. It is used as a medicinal product and is the preferred baking fat for cooking. Ghee contains the right proportions of the essential fatty acids omega-3 and omega-9 as well as vitamins A, D, E and K. Straight from nature – not artificially added in a factory.
Ghee improves
digestion
Ghee ensures beneficial nutrients are better absorbed by your body and that toxins are properly eliminated. This is why Ghee has been the fat of choice in Indian Ayurvedic doctrine for thousands of years. It is used as a medicinal product and is the preferred baking fat for cooking. Ghee contains the right proportions of the essential fatty acids omega-3 and omega-9 as well as vitamins A, D, E and K. Straight from nature – not artificially added in a factory.
In recent years, there’s been some serious scientific noise that the supposed ‘dangers’ of saturated fat have been vastly exaggerated. While traditional Dutch butter is making a comeback, baking and frying with butter remains difficult: butter burns quickly in the pan. Not healthy. Ghee has all the good properties of butter, but with a smoke point of 250°C. Frying with ghee is safer.
Ghee has a high
smoke point
Ghee has a high
smoke point
In recent years, there’s been some serious scientific noise that the supposed ‘dangers’ of saturated fat have been vastly exaggerated. While traditional Dutch butter is making a comeback, baking and frying with butter remains difficult: butter burns quickly in the pan. Not healthy. Ghee has all the good properties of butter, but with a smoke point of 250°C. Frying with ghee is safer.

Stores

Ghee is sold at these stores

Our perspective on fats used for frying

Ghee Easy is produced by three friends, who make this beautiful ghee from Dutch organic butter in their culinary production hall in Bunnik. Good fat!

Bad fat

Frying fat from a plastic squeeze bottle, based on a substance that resembles margarine. With lots of ‘bad’ synthetic additives, and sometimes even with flavour enhancer E621. We won’t mention any names, but we're sure you know which products we mean. Don’t buy them! And please - convince your granny not to, either!

Good fat

Sunflower & olive oil are good fats and delicious in cold dishes. However: most vegetable oils are not suitable for frying or stir-frying. These fats should not be allowed to reach temperatures above 160°C, because this will cause them to burn! Burned fat is not healthy.

Good fat

The best fat for frying in is Ghee! Of course we can’t be objective about this but, really, ghee is fantastic stuff. It tastes great, with a subtle nutty flavour. Thanks to its high smoke point (the temperature at which fat starts to smoke in the pan) of 250°C it is excellently suited for frying, browning and stir-frying at high temperatures.

Ghee in the media