Ghee is a major factor in Indian cuisine and traditional medicine. It is widely used for cooking, digestion, skin care, and even spiritual rituals besides. However, there are two principal forms of ghee: Desi Cow Ghee and Regular Ghee. The majority of people are still not aware of the real distinctions between them. This straightforward article elucidates everything in very simple terms, so that anyone can grasp the manufacturing process, the appearance, the mechanism of action in the human body, and the comparison in terms of taste, health benefits, and price between the two types.
The following comparison is drawn on the basis of numerous significant parameters such as the milk source, protein type, texture, nutrients, digestion, and the Ayurvedic value. Each category reveals how Desi Cow Ghee and Regular Ghee are not the same.
Source of Milk (Explain comparison of below points)
Desi Cow Ghee
Desi Cow Ghee is produced from the milk of Indian cow breeds. The cows have a hump on their back and the breeds are Gir, Sahiwal, Rathi, Tharparkar, Red Sindhi, and others. Their milk is rich in A2 protein and is very nice to the stomach. The cows are grazed on grass and natural fodder and survive mainly on Indian climate and land. Their milk is very nourishing and is thus considered pure and traditional. Desi cow milk contains and also has a yellow pigment known as beta-carotene, so the ghee gets its natural yellow color.
Regular Ghee
Regular Ghee is obtained from the milk of mixed-breed cows or foreign breeds like Jersey or Holstein Friesian. Quality differs though these cows produce more milk. Their cow milk mainly consists of A1 protein, which is the reason why some people find it hard to digest. Usually, regular cow milk is white and it does not have such an amount of beta-carotene. Since these cows produce more milk, the ghee is cheaper and more easily available in the market.
Type of Protein (A2 vs A1)
Desi Cow Ghee
Desi Cow Ghee is made from A2 milk. The A2 protein is thought to be healthier and easier for human digestion. A2 milk is preferred by many lactose-intolerant persons since it does not cause inflammation or pain. A2 milk is very much like the milk which ancient Indian scriptures talk about as being good for strength, immunity, and brain health.
Regular Ghee
Regular Ghee is prepared with A1 milk. During digestion A1 protein turns into a compound called BCM-7 which can lead to some digestive problems for certain individuals. Not all people get affected by A1 milk but the ones with sensitivity may experience bloating, feeling heavy or discomfort. According to Ayurveda, A1 milk is not as soft as A2 milk.
Color & Texture
Desi Cow ghee
The color of Desi Cow Ghee is typically a natural golden yellow. The Indian cow’s milk is the source of the beta-carotene that gives this color to it. The feel is soft and grainy. It melts when you touch it. When heated, it gives off a delightful smell. Its thickness and richness are due to the traditional method of preparation.
Regular Ghee
Regular Ghee is characteristically light yellow or nearly white in hue. It has a soft and velvety texture with no grains at all. The final product varies according to the kind of milk and the processing method adopted. The scent is mild and weaker than that of desi cow ghee. It melts pretty much like regular ghee but lacks the same richness.
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