Ayurvedic cuisine prefers ghee in front of butter, oil and fat. Agni/the digestive fire ignites and is the easiest digestible fat in nature. Gilt as the gold of Ayurvedic cuisine. Binds toxins in the body (start of every Ayurveda cure) and contains all important fatty acids (saturated and unsaturated). Cooking, frying, steaming and frying, for baking, roasting of spices (these are opened and can fully develop your aroma) , to taste finished dishes (e.g. vegetables, rice), pure to toast or with herbs and spices, a teaspoon of ghee at every meal stimulates Agni (the digestive fire), warm and fluid enjoyment oil* (99.9%)