Ghee
fat
Ghee is a type of clarified butter, originating in the Indian Subcontinent. It is a widely used butter for cooking especially in Indian cuisines and in Hindu religious rituals. Typically made from cow butter or buffalo butter, ghee is favoured for its nutty flavour and high smoke point allowing it to be heated at high temperatures without burning.
Conditions addressed
How to use
- Use as a cooking medium on low heat, or drizzle raw over finished dishes to preserve beneficial fatty acids.
Pregnancy, Breastfeeding & Children
No herb-specific pregnancy/child safety research is documented for Ghee in our references — the guidance below is based on its general effect category, not research on Ghee itself. Always confirm with a midwife, doctor, or pediatrician.
Pregnancy
AvoidThis herb is associated with stimulant activity, which can raise heart rate and blood pressure — generally best avoided or strictly limited in pregnancy. This is a general, mechanism-based caution, not herb-specific research.
Breastfeeding
Use CautionStimulant compounds pass into breast milk and can cause infant irritability or poor sleep — generally used cautiously and in moderation.
Children
AvoidStimulant effects on the developing cardiovascular and nervous system mean these herbs are generally avoided in children.
Interactions & contraindications
May have a stimulant effect
Watch for: Other caffeine-containing products, MAOIs, and stimulant medications (for ADHD or weight loss)
Additive stimulant effects can raise heart rate and blood pressure.