What Is the Difference Between White Ghee and Yellow Ghee? - #9267

I’ve always loved using ghee in my cooking, but recently, I noticed that there are two types available: white ghee and yellow ghee. This made me curious about their differences. So, my question is: What is the difference between white ghee and yellow ghee? From what I’ve read, white ghee is primarily made from buffalo milk, while yellow ghee comes from cow’s milk. Both are widely used in traditional Indian cooking and are considered nutritious, but I want to understand how their nutritional profiles compare. For instance, yellow ghee is said to be rich in beta-carotene, a precursor to Vitamin A, which gives it its golden color. Does white ghee offer any comparable benefits, or is yellow ghee nutritionally superior? Another point of confusion is their taste and texture. Some people say yellow ghee has a stronger, more aromatic flavor, making it better for certain dishes, while white ghee is milder and more neutral. Is this true, and should the choice of ghee depend on the type of recipe I’m preparing? Are there traditional uses for each type of ghee that make them unique? I’ve also heard that yellow ghee is more commonly used in Ayurvedic practices for its medicinal properties. It’s said to balance the Pitta dosha and promote digestion. Meanwhile, white ghee is often preferred in everyday cooking due to its neutral taste and longer shelf life. Are there specific health benefits or uses tied to each type of ghee in Ayurveda, and does one stand out more for its healing properties? One thing I’ve noticed is that white ghee seems thicker and creamier than yellow ghee. Does this difference in texture impact how they behave when cooking? For instance, does one have a higher smoke point or work better for frying? Are there particular dishes or cuisines where one type of ghee is traditionally favored over the other? Lastly, I’m curious if there are any differences in how these ghees affect digestion or overall health. I’ve read that yellow ghee is considered easier to digest and may be better for people with sensitive stomachs. Is this true? If anyone has used both white and yellow ghee, I’d love to hear your experiences. Which one do you prefer, and why? Are there specific health goals or dietary needs that make one a better choice than the other?