One of the great qualities of ghee is its inherent shelf stability. The two things that will comprise this stability are moisture and sunlight. When you use your ghee, use a clean, dry utensil to obtain your desired serving. Replace the lid as soon as possible. Be careful no to let any moisture get into the jar. (An easy way you can tell if your ghee has gone sour is to smell it. If it does not smell sweet, it has spoiled.) Sunlight will cause ghee to oxidize and lose its nourishing properties. We recommend keeping unopened jars in a cool, dark, temperature stable place. Opened jars can be kept in a cabinet, away from light for up to 3 months, or refrigerated for up to a year thereafter.

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My favorite new culinary discovery is Niter Kibbeh by Ancient Organics. When I first opened the jar and breathed in its rich aroma, my imagination started to run wild. I could tell it would add a richness and complex spiciness to almost any savory dish. It makes everything taste divine. I highly recommend it as one of the most inspiring ingredients a cook can have; every cook should have some on hand!

— Sarah Caplan
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