Description
FAQs:
Q1. How can I use ghee? (Except herbal ghee & specific purpose ghee)
Answer: There can be multiple uses of ghee such as:
- To roast or sauté veggies.
- To stir into rice, soup, lentils, oatmeals, or mashed potatoes.
- To combine with garlic, herbs & salt while cooking.
- To bloom spices before adding them to your food.
- To toast cumin & sauté mushrooms on high heat with ghee & salt.
- To apply on chapatti/roti for regular use.
Q2. What is the shelf life of my ghee?
Answer: The shelf life of an unopened packaged ghee jar according to the lab reports and FSSAI norms is 1 year without any refrigeration. The shelf life of an opened jar is 3 months without refrigeration and 12 months in the fridge.
We don’t use any kind of preservatives in any of our products & we advise it to be consumed within 1 year even though the ghee can be used for several years.
Q3. Is the texture of my ghee normal?
Answer: Ghee is mostly used for cooking fat, or on top of a few warm/hot foods & drinks. So, whatever texture your ghee is into, it would eventually melt into clear golden liquid in a few seconds when it’s heated.
There is no guarantee about the texture of ghee from our ghee because its most dependent on the outside temperature & it’s perfectly normal whether it’s grainy, gritty, or in smooth texture.
Q4. Jars too tight to open, Is that okay?
Answer: Sometimes due to the changes in outside weather conditions during the transit, the lids of our ghee jars could be tight to open. This happens due to the ring loosens with heat and contracts with cold.
To easily open your ghee jar, simply heat the rim of the lid under hot water on a gas stove or put it under running hot water. After a few seconds, use a towel or napkin in your hands to open the jar smoothly to protect your hands from heat.
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