Ingredients & Usage
Ghee is an excellent product for baking, roasting, stewing, and frying. Due to its high smoke point of 250°C, no harmful free radicals are released when ghee is exposed to high heat. It doesn’t spit when heated because there is no moisture in it. Ghee enhances the flavour of spices and herbs.
Note: Ghee does not foam like butter when blended, so your coffee may not have a frothy head. Don’t worry; it’s still nutritious and delicious!
Ghee is shelf stable, and unless contaminated or exposed to moisture should be good for a very long time. Use a clean spoon each time you dip into your ghee and keep it sealed to preserve it, or refrigerate it if you prefer. When exposed to heat or cold, it is normal for ghee to melt and re-solidify and change the texture. It is normal for ghee to appear liquid, solid or grainy. This does not affect taste.
Ingredients per serving (1 tablespoon of 13 g)
| - Fat cal.
|- Sat. fat
RI= EU Reference Intake (of an average adult [2000 kcal]).
Processed in a facility that also processes tree nuts, peanuts, egg, soy, shellfish.
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