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I was strolling happily through the Midtown Farmers Market on Saturday morning and happened upon an unusual merchant stall: Mama Sattva’s Ghee. What, might you ask, is ghee? A staple of Ayurvedic medicine and Indian cuisine, ghee is made by heating butter until the water and milk solids are separated out and removed. The absence of milk solids and water make it completely shelf stable (just keep it out of sunlight in a cool place), and it also makes the product accessible to most people who are lactose or casein intolerant. Ghee has one of the highest flash points (485ºF), which makes this oil a great choice for high-temperature cooking; and it offers a host of nutritional benefits. It contains an array of fats that are essential to brain health, muscle recovery and immunity; and perhaps most importantly, it tastes delicious—which is why I bought a jar. After being talked into trying a spoonful (yes! A spoonful)—I was hooked, and I ran home to cook my pancakes in it. (They tasted fabulous).
Mama Sattva Ghee is made in small batches in Chico from organic milk. The company’s practices “align with the traditional methods used by the ancients,” which means, according to the website, that the ghee is prepared “bio-dynamically, under the full moon, with healing mantras.” I certainly felt the love when I sampled this intriguing product—I recommend you give it a try.