Himalayan Vedic Ghee — Badri Cow & Himachali Pahari Cow

Our Himalayan Vedic Ghee is made from the milk of indigenous Himalayan cows associated with the traditional mountain dairy systems of the region, sourced from the Kullu Valley of Himachal Pradesh at approximately 2,460 metres. Kullu sits within a dramatic Himalayan landscape where elevation changes rapidly from valley floors to alpine zones. The surrounding mountains support a diversity of grasses, herbs and seasonal vegetation, while traditional livestock keeping remains part of rural mountain life. We follow the Bilona tradition: milk is cultured into curd, the curd is traditionally churned to obtain butter, and the butter is then slowly clarified into ghee. Rather than rushing the process, we allow time, gentle heat and careful handling to do the work. The result is a ghee with a warm aroma, rounded flavour and clean finish. For us, purity is not an advertising phrase. It is a method. We believe a great ghee begins long before the cooking vessel—with the animal, its environment, its feed, the way the milk is handled and the patience given to its transformation. Origin: Kullu Valley, Himachal Pradesh Altitude: 2,460 m Method: Traditional Bilona-style preparation Character: Rich, warm, aromatic and smooth