So let’s dig into it — Patanjali Cow Ghee, right? It’s like a hot topic. Switching from homemade to store-bought, especially when it comes to ghee, makes sense to think it thru.
First thing, is it really pure? Claims are huge, but you’ve heard the concerns about quality and adulteration. Patanjali is a big name, and they do talk about purity and all. As far as certifications go, in India there’re standards like FSSAI, but you know vigilance is key. It’s hard to be sure, even with certifications, so use your senses — smell, taste, and maybe do a small test at home by freezing it — pure ghee solidifies evenly.
Now, the butyric acid in cow ghee — it’s true! That’s one of ghee’s ace cards. It’s known for aiding digestion, so yeah, could be good if you struggle with constipation or acidity. Desi cow ghee’s good for gut, but the impact can vary based on how your body responds. So it might require a bit of experiment to see benefit from Patanjali’s.
Flavor, aroma - personal and subjective, you know? Traditional desi ghee gives that nutty, rich taste which is kinda magical when it’s right. Some people find trace of processed taste in packaged ghee, so try a small qty first to see if it hits that note. It should be pretty versatile - cooking, frying, even for your tadkas — ghee’s stable and has high smoke point.
About health & immunity, it’s got natural fats, vitamins, and if the ghee’s genuine, it can help overall health. Moderation is vital though, so I’d say around one to two teaspoons daily per person could be safe without tipping scales to unwanted weight or cholesterol issues.
Homemade vs Patanjali - it’s a personal call. If trust is an issue, you might lean toward homemade. If Patanjali convinces you on purity front, it could be worth a shot. Everyone’s experience is unique, so trying it yourself to see if it matches your homemade on all fronts might be best.
