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Ghee
According to Ayurveda ghee is the best oil for cooking. Ghee never needs refrigeration. It never goes rancid thus can be stored for long periods.
Traditionally, ghee has been used to enhance flavor and soften the hot taste of Indian dishes. It is also a key ingredient of many Indian sweets and desserts. Ghee can be used in any type of cooking that uses butter or oil. Modern research has revealed that ghee contains balanced ratio of fatty acid and contains no trans-fatty acids, which are associated with heart disease.
Ghee is not butter, it is clarified butter. A small amount goes a long way. It has been used for 2000 years in ayurvedic remedies. It is regarded as a medicine and Sattvic by nature. It is used in herbal remedies on account of its penetrability into tissues and cells. Since it contains medicinal value of its own, its use in herbal medicines is a double advantage healing. 
GHEE contains BUTYRIC ACID, a fatty acid that has antiviral and anti-cancer properties. It is reputed to benefit connective tissue and joints, promoting flexibility. An aged version of ghee is used by ayurvedic practitioners to treat a wide variety of ailments ranging from alcoholism to epilepsy to vaginal pain. Mixed with honey can be used for topical remedies.
GHEE enhances the quality and quantity of ojas. Ojas is the energy that connects the mind to the body and consciousness. Ojas’s primary location is the heart from which it circulates to and pervades the whole body. It is a wholesome biochemical substance that nourishes all body tissues and has a direct influence on free radicals.
Organic ghee has no oxidized cholesterol or trans-fatty acid and is very stable at higher cooking temperatures. It has wonderful effect on mental and emotional life. Paul Pritchford author of “healing with whole foods” said “Ghee has the ability to support physical and mental renewal”. 
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