Il burro ghee nella cucina ayurvedica

ghee ayurveda

Il ghee è un burro, usato nella cucina ayurvedica sia come alimento, sia nella preparazione di medicinali. Secondo la mitologia Indù, il signore di tutele creature, cioè Prajapati, ha creato il ghee strofinando le mani l’una contro l’altra e poi ha originato la sua discendenza buttandolo nel fuoco.

Il ghee è più versatile del burro tradizionale perché resiste a temperature più alte ed è più digeribile. Il ghee è un alimento dolce e fresco indicato soprattutto per le costituzioni dosha vata; possiede proprietà toniche e emollienti ed è molto nutriente; in più il ghee facilita la digestione e l’assimilazione del cibo. Questo tipo di burro è considerato una sostanza che allunga la vita perché è in grado di agire sul sistema nervoso, migliorando la memoria e la vista; inoltre è in grado di rafforzare il fegato e i reni.

Come medicamento il ghee viene usato ad uso esterno come nutrimento per la pelle, per la guarigione delle ferite, ed è un ottimo antinfiammatorio per gli occhi. Il ghee viene usato anche per preparare sostanze medicinali in grado di facilitare l’assorbimento intestinale.

Dal punto di vista nutrizionale, il ghee è un alimento ricco di grassi saturi, e per questo va consumato con moderazione, però contiene proteine e vitamine in abbondanza, soprattutto quelle di tipo A. Preparare il ghee è piuttosto semplice, bastano una quantità di burro a piacere e una padella a fondo spesso. Sciogliete il burro a fuoco molto basso e cuocete per circa un’ora, e portatelo ad ebollizione finché non sarà limpido e chiaro; lasciate raffreddare e filtrate il liquido con un colino a maglie molto fini, e conservate in un luogo fresco al riparo della luce.

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