1 - 8oz A2/A2 Cinnamon Ghee

Ghee has a very long shelf life and should last up to a year (or more) in the fridge or pantry. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).

Ghee has a higher smoke point which makes it perfect for searing meat or roasting vegetables with sea salt. Having a high healthy fat content, ghee can decrease the risk of heart disease.

Our cinnamon ghee is just what it sounds like. It's ghee mixed with cinnamon! It's delicious straight out of the jar, but adding herbs to ghee allows the flavor to instantly penetrate the food when cooking.

Here are some delicious cooking suggestions:

• Use as a finishing glaze on salmon, pork tenderloin, or other meats.
• Add to apple or pear pie crust or filling.
• Slather over toast, bagels, muffins, pancakes, or waffles.
• Melt on baked sweet potatoes and yams.
• Add a dollop to butternut squash soup.
• Roast carrots, parsnips, beets and brussels.
• Jazz up your oatmeal.
• Drop in coffee, tea, or milk.
• Use in a marinade.

What exactly is ghee?
Ghee, also known as clarified butter, is made from slowly simmering our A2/A2, 100% grass fed, pasture raised butter to separate the milk solids from the golden, pure fat. This process leaves behind a rich, nutty-flavored cooking oil, known for its high smoke point and deep, delicious taste.

Do you make raw ghee?
Raw ghee is not a thing. To make ghee, you need to boil it for hours to remove impurities from the fat. It's innately an ultra-pasteurized product. Whether you start with raw or pasteurized butter doesn't seem to matter. No matter what, you get the same exact ghee.

The journey to creating our premium ghee starts with our high-quality butter, made from A2/A2, 100% grass fed, pasture raised cow milk. Then, we add a flavor boost from organic cinnamon. Here's how we do it:

1. We begin by gently melting the butter. This slow and controlled process is crucial to separate the different components of the butter.
2. As the butter melts, it separates into three layers. The top layer consists of water and milk solids, the middle layer is the golden fat, and the bottom layer contains more milk solids. 
3. The top layer of milk solids is carefully skimmed off. Then, the clear, golden fat (which is the ghee) is strained to remove any remaining solids, ensuring purity.
4. At this point, we add in organic cinnamon as a wonderful flavor enhancer for your yummy home-cooked goodies.
5. The liquid cinnamon ghee is then allowed to cool. Once solidified, it has a soft, creamy texture. It's then packaged, ready to bring its rich, nutty, cinnamon-infused flavor to your kitchen.