Production volume of ghee in India FY 2015-2020
Ghee or clarified butter is a dairy product used widely in Indian cuisine. With about 170 thousand metric tons produced in fiscal year 2020, it was consumed mostly in the northern region of the country.
The significance of ghee
Coming from the Sanskrit word Ghrta, ghee originated in ancient India and was used not only in food but also for traditional medicine and religion rituals.
In Hinduism , it is considered sacred and essential in rituals that involve fire or Agni. Ghee was also used to heat bhang, a cannabis drink, to make it psychoactive. This is a popular drink consumed during Holi – the festival of color to celebrate the onset of spring.
Eating with and without ghee
India’s rich culture of religions, ethnicities and cultural groups consequently lead to variety in food. A large population of vegetarians (who consumed dairy) has made consumer labelling an important aspect of food purchases. Every food product has a green or red dot to distinguish between vegetarian and non-vegetarian ingredients. However, with the slow but steady rise of veganism in urban areas and metros, finding food in restaurants can be a challenge in the country because of the generous use of ghee. This is unlike in some countries where vegan products are labelled. It is likely that more traditional dishes in the southern regions of the country are vegan compared to in the north, largely because of consumption patterns.
The significance of ghee
Coming from the Sanskrit word Ghrta, ghee originated in ancient India and was used not only in food but also for traditional medicine and religion rituals.
In Hinduism , it is considered sacred and essential in rituals that involve fire or Agni. Ghee was also used to heat bhang, a cannabis drink, to make it psychoactive. This is a popular drink consumed during Holi – the festival of color to celebrate the onset of spring.
Eating with and without ghee
India’s rich culture of religions, ethnicities and cultural groups consequently lead to variety in food. A large population of vegetarians (who consumed dairy) has made consumer labelling an important aspect of food purchases. Every food product has a green or red dot to distinguish between vegetarian and non-vegetarian ingredients. However, with the slow but steady rise of veganism in urban areas and metros, finding food in restaurants can be a challenge in the country because of the generous use of ghee. This is unlike in some countries where vegan products are labelled. It is likely that more traditional dishes in the southern regions of the country are vegan compared to in the north, largely because of consumption patterns.
