FAQs

Ghee does not need refrigeration. It does not spoil easily, and is shelf stable. Use a clean, preferably metal spoon when using your ghee to avoid contaminating the jar or tub.

All of our ghee is made from butter sourced from grass-fed Australian cows. Our Certified Organic Ghee is made from butter sourced from grass-fed Australian cows from a Certified Organic Dairy Farm.

We are based in Byron Bay, Australia.

Our milk comes from a combination of A1 and A2 sources.

No, none of our grass-fed cattle is given Bovaer (a feed additive that reduces methane emissions from cows).

Yes, our ghee is handcrafted in Byron Bay, Australia, from butter sourced from Australian grass-fed cows.

Yes, our butter is sourced from Australian farms we know, supporting local, grass-fed dairy production.

Grass-fed means the cows graze on natural pasture rather than being grain-fed in a feedlot, which shapes the flavour and fatty-acid profile of the butter used in our ghee.

No, our ghee is 100% ghee, with no additives, preservatives, or synthetic ingredients.

Our ghee is packaged in glass jars and BPA-free tubs, chosen to better preserve quality and reduce environmental impact.

Yes, our tubs are BPA-free, with many of our products moving to glass jars as well.

Glass jars help preserve the quality and flavour of the ghee and are better for the planet than single-use plastic.

Ghee has a rich, nutty flavour with a slightly caramelised, buttery taste, different from regular butter thanks to the clarifying process.

Ghee has a richer, nuttier, slightly caramelised flavour compared to regular butter, a result of the clarifying process that concentrates the milk fat.

Ghee adds a rich, nutty flavour that works with almost any dish, from curries and roasted vegetables to eggs, baked goods, and even coffee, without overpowering other ingredients.

You will be emailed a tracking number along with your shipping confirmation, check this number to locate your item.

Shipping is calculated at checkout based on the weight of your order and your delivery address. Orders over $250 ship free to most Australian addresses; very heavy orders and some remote locations may still be charged.

Orders are dispatched within 1 to 3 business days (excluding weekends and public holidays). Delivery within Australia usually takes 3 to 9 business days after dispatch, depending on your location. Parcels to WA, NT, Tasmania and remote areas can take longer. You'll receive a tracking number by email once your order ships.

We currently ship within Australia only.

Ghee has a smoke point of around 250°C, higher than butter or olive oil, both of which break down and burn at much lower temperatures. That makes ghee ideal for frying, sautéing, and roasting without breaking down like many refined oils.

Ghee starts as butter, but the clarifying process removes the milk solids and water, leaving pure butterfat. Because those milk solids are removed, ghee ends up virtually lactose and casein free, unlike regular butter. This gives ghee a longer shelf life, a higher smoke point, and a rich, nutty flavour.

Olive oil has a much lower smoke point and breaks down at high heat. Ghee's high smoke point (around 250°C) makes it better suited to frying, roasting, and other high-heat cooking, while still being a natural, whole-food fat.

Not at all. Ghee works anywhere you'd use butter or oil: frying eggs, roasting vegetables, basting a roast chicken, stirred through rice, or even in your morning coffee.

Yes, ghee can be used in place of butter or oil for cakes, cookies, and pastries.

Yes. Ghee contains virtually no carbohydrate, making it an easy whole-food fat for keto and low-carb lifestyles.

Yes, as a pure animal-derived cooking fat, ghee fits naturally into carnivore-style eating.

Ghee is virtually lactose-free. The clarification process removes almost all the milk solids, leaving only trace amounts of lactose and milk proteins.

Yes, ghee naturally contains small amounts of butyric acid, a short-chain fatty acid also naturally produced by beneficial bacteria in the gut when they break down fibre. It's recognised in nutrition science as a key fuel source for the cells lining the colon, one of the reasons it's such a valued compound in a healthy diet.

Ghee has been traditionally used in Ayurvedic cooking for centuries, valued as a source of dietary fat and fat-soluble vitamins A, D, E, and K.

Ayurveda is an ancient system of natural wellness that originated in India thousands of years ago. The word comes from Sanskrit, "Ayu" meaning life and "Veda" meaning science or knowledge, together, "the science of life." Ghee is one of Ayurveda's most valued ingredients, traditionally used for centuries in cooking and daily rituals as part of a balanced, wholesome diet.

In Ayurveda, foods are traditionally classified into three qualities, or gunas: sattvic (pure, light, and clarifying), rajasic (stimulating), and tamasic (heavy or dulling). Ghee is considered one of the most sattvic foods, traditionally valued in Ayurvedic philosophy for its purity and its role in nourishing the body.

Ghee is traditionally used in Ayurvedic cooking as a base for tempering spices, cooking rice and lentils, and finishing dishes, valued for its rich flavour and high smoke point.