Morel Pâté Ghee

Product Description

Morels are an exquisite creation of nature. Morels suddenly appear after thunderstorms and lightening. There is a limited time frame when these can be plucked, which is usually straight after lightening. There are a lot of interesting folklores on Morels especially in mountain regions where these thrive the most. Japan, France and Italy seem to have adopted morels into their cuisine quite well. Try our Morel Pâté Ghee and enjoy the blend of meaty, nutty, woodsy and earthly flavour for the palate. We cook our Morels before infusion.

Some recipe ideas for Morel Pâté Ghee are Risottos, Morel Ghee Bisque, Morel Ghee mushroom sauce, mushroom soup finisher, Morel Pulao Rice, Morel Ghee sauteed Asparagus, Morel Ghee pasta, and more…!

Morels are now used in a lot of chef inspired recipes, the world over.

*eat from the jar*cook with it*bake with it*finish with it

Enjoy the wholesome experience.

TIP: To loosen the Morel infusion settled at the base of the jar, heat the jar in microwave for 1-2 minutes, or let the jar sit in boiled water. Stir the infusion to get the full Morel Pâté Ghee experience.

Some Intersting Facts about Ghee:

• Ghee finds its roots in the ancient Ayurveda texts where Ghee was called the ultimate fuel for the body. Ghee has Immense benefits as a cooking fat/oil. Ghee is high in Vitamin A, D, E, K, CLA (Conjugated Linoleic Acid) and Butyric Acid. Ghee is a natural pre-biotic known to heal the gut and has calming effects on the body and mind. Our Ghee is made with a slow cooking method as per Ayurvedic recipe. The grainy texture of our Ghee is proof that it is clarified to the point that all milk solids-Lactose and Casein are removed, and Dairy intolerant people can consume it too. Not all Ghee that we get in the stores is free of Lactose and Casein.        
• Ghee Appétit is a high-quality organic and grass-fed cow Ghee due to artisanal production. Ghee has a high smoke point of 250°C/482°F making it ideal for high temperature cooking.  
• Ghee can be warmed to loosen it a bit, especially in cold temperatures, and allowed to set. This can be repeated several times, during its life span without causing any damage to Ghee’s properties as Ghee has a very high smoke point.
• Try our Ghee as you would use cooking oil in any recipe. Fry, Sauté, Roast, Braise, Bake or Spread, our Ghee will perform well and taste good.
• A Pure clarified Ghee survives aging too. Since Ghee is a pure oil derived after all milk solids are removed, it can survive as long as any oil would do.
• The shelf life of unopened and sealed jar of Ghee is 2 years, with or without refrigeration. At room-temperature storage, the shelf life of opened jar of Ghee is 3 months for the Original Ghee and 1 month for the Infused Ghee. We can extend the shelf life of opened jar of Ghee for up to 1 year if we refrigerate it. (More info in : All About Ghee).
• In Ancient Ayurvedic Apothecaries, ghee used to be aged for years in large cask like containers which was used for healing treatments.
• For more we have a dedicated recipe section and blog to explore.

Nutrition Information