Ghee and Chyavanprash
Read frequently asked questions about these two Ayurvedic staples, from how to store them to exploring their taste, texture, and color.
- What is the culturing process for the butter used to make this ghee?
- Why does the texture of the ghee vary?
- Do I need to refrigerate my ghee or Chyavanprash?
- What gives ghee its golden color?
- What does Banyan’s ghee smell like?
- What is the benefit of using cultured butter to make the ghee?
- The texture of my ghee is liquid or semi-liquid. How do I make my ghee solid and creamy?
- Do I need to refrigerate ghee?
- How do I know if ghee has gone bad?