Types Of Ghee In Ayurveda - #3329

I’ve recently started using ghee in my cooking because I heard it’s good for digestion and overall health. But then I came across something that mentioned there are different types of ghee in Ayurveda, and now I’m curious. How do these types differ, and does each one have its own specific uses or benefits? For example, I read somewhere that ghee made from cow’s milk is considered the best for daily use, but then there’s ghee made from buffalo milk and even medicated ghees infused with herbs. How do these fit into the types of ghee in Ayurveda, and how do I know which one is right for me? Lately, I’ve been struggling with dry skin and a bit of sluggish digestion. Are there specific types of ghee in Ayurveda that are better for addressing these issues? I’ve also heard that certain ghees are used for detoxification processes like Panchakarmahow are these different from the ghee we use for cooking? Another thing I’m wondering is about the preparation. Does the method of making ghee like traditional versus factory-made affect its properties in Ayurveda? Is it important to use ghee that’s prepared in a specific way for it to retain its health benefits? Lastly, I’d love to know if there are specific recommendations on when and how to use these types of ghee in Ayurveda. Should it be taken on an empty stomach, or is it better with food? Are there any combinations I should avoid? If you could explain the types of ghee in Ayurveda and how they’re used for different health purposes, I’d really appreciate it. I want to make sure I’m using the right kind of ghee for my body and needs.