A2 Pure ghee is a type of ghee made from the milk of desi Indian cows, which have a specific gene that produces a protein called beta-casein A2 in their milk. This protein is easier to digest and has more health benefits than the beta-casein A1 found in the milk of most other cows. Regular ghee is made from the milk of any cow, which may or may not have the A2 gene.

A2 Pure ghee is made from natural A2 milk sourced from gaushalas, where the cows are treated with care and respect. The milk is first converted into curd, then churned by hand to separate the butter, and then heated to make ghee. The only ingredient in A2 Pure ghee is pure cow butter, which contains no additives or preservatives.

A2 Pure ghee has many health benefits, such as: It is rich in antioxidants, which protect the cells from damage and aging. It contains heart-healthy fats, lowers bad cholesterol and improves blood circulation. It improves immunity by stimulating the production of white blood cells and antibodies. It aids digestion and builds gut health It enhances brain function and memory

A2 cow ghee can be used in various ways in your daily diet, such as: You can use it as a cooking medium for frying, sautéing, or baking, as it has a high smoke point and does not burn easily. You can add it to your rice, roti, paratha, or khichdi for extra flavor and nutrition. You can mix it with honey or jaggery and have it as a healthy snack or dessert. You can consume a spoonful of it on an empty stomach in the morning for detoxification and energy.

Our A2 ghee is made from fresh cow’s milk sourced from gaushalas, where the cows are treated with care and respect. The ghee goes through the traditional process of Bilona churning, in small batches, to ensure quality and taste. Every batch of our ghee undergoes Government-certified lab tests before packaging, to ensure purity and safety. The ghee is yellowish in color and has a mild, sweet taste to it. It is NABL Lab tested and certified.

Pure A2 ghee has a yellowish color, a mild and sweet aroma, and a granular texture. It melts quickly when heated and solidifies when cooled. It has a nutty and buttery flavor that enhances the taste of any dish. While, Adulterated A2 ghee may have a pale or dark color, a strong or unpleasant smell, and a smooth or oily texture. It may not melt or solidify properly when heated or cooled. It may have a bland or bitter taste that spoils the dish.