Himalayan wild Gooseberry pickle (Amla achaar)

Not all ghee is the same.
The difference lies in how it’s made and what’s left untouched.

Indigenous Milk

Made from the milk of free-grazing Badri cows, an indigenous hill breed.
Not cross-bred. Not stall-fed. Not pushed for yield.

Natural Process

The milk is allowed to rest and set into curd naturally.
It is then hand-churned using the traditional bilona method, letting butter rise slowly.

Slow Fire

The butter is cooked on a low, steady flame.
No rushing. No overheating. Just time doing its work.

Nothing Added

No fortification.
No additives.
No shortcuts.

Each batch may vary slightly.
That’s not inconsistency. That’s authenticity.

What makes Badri cow ghee different?

Badri cows are a small indigenous hill breed native to the Himalayas. They produce very little milk and graze freely on wild mountain grasses and herbs. This ecology shapes the character of the milk and, in turn, the ghee.

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Is this A2 ghee?

Yes. Badri cows are an indigenous breed and naturally produce A2 milk.

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How is this ghee made?

The milk is naturally cultured into curd, hand-churned using the traditional bilona method, and slowly clarified on low heat. Nothing is rushed or standardised.

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Does the colour or aroma change between batches?

Yes. Seasonal changes in grazing and climate can cause natural variation in colour, aroma, and texture. This is normal for traditionally made ghee.

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Is anything added to the ghee?

No. There is no fortification, no additives, and no artificial flavouring.

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Can this ghee be used daily?

Yes. It is suitable for everyday cooking, tempering, and finishing foods, as traditionally used in Indian kitchens.

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Does this ghee need refrigeration?

No. Ghee is shelf-stable when stored in a cool, dry place away from direct sunlight. Always use a clean, dry spoon.

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Why is this ghee produced in limited quantities?

Badri cows are low-yield hill cattle, producing much less milk than larger desi breeds. This naturally limits scale.

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Is this ghee suitable for rituals or traditional use?

Yes. Traditionally made ghee from indigenous cows has long been used for household rituals and offerings.

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Is this an Ayurvedic or medicinal product?

No. This is a traditional food product, not a medical or therapeutic preparation.

1. Helps Fight Against the Common Cold

Amla is the richest known natural source of Vitamin C, which is known to have excellent immunity boosting and antioxidant properties. Consuming vitamin C regularly is associated with better performance of macrophages and other cells of the immune system.

2. Lowers Cholesterol Levels
Amla helps in lowering bad cholesterol and keeps the levels of good cholesterol optimal. It can reduce the accumulation of fats in arteries and veins. Amla benefits in lowering the risk of getting atherosclerosis and promotes healthy circulation along with overall cardiovascular health.

3. Aids Weight Loss
Amla’s high fat burning properties have been shown in various studies. This plant accelerates metabolism, improving protein synthesis and reducing fat deposits.

4. Excellent Anti-inflammatory Properties
Numerous studies have shown the effectiveness of Amla extract for hay fever, arthritis, osteoporosis and joint pain. This plant is capable of acting at the cellular level, reducing the expression of proinflammatory cells such as cytokines, cox and other mediators that are present in chronic diseases such as rheumatoid arthritis, cancer, among others.

Colour:
Golden to deep yellow (may vary by season)

Aroma:
Warm, nutty notes with a gentle grassy undertone

Taste:
Clean and rounded, with a mild sweetness and a lingering nutty finish
Not sharp or overpowering

Texture:
Smooth and soft at room temperature

Shipping duration

Bluedart air- 3 to 7 days depending on the distance.

Ghee is shelf-stable when stored in a cool, dry place away from direct sunlight. Always use a clean, dry spoon.